Picnic Cake With Stone Fruit Compote | Oregonian Recipes

Ingredients

• 1/2 cup unsalted butter, at room temperature (1 stick)
• 1 cup granulated sugar
• 3 eggs, at room temperature
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 cup low-fat vanilla yogurt
• 1 1/2 teaspoons almond extract
• 2 cups Slow-Cooker Stone Fruit Compote (see accompanying recipe)