Simple Summer Peach Cake
★★★★★
PREP TIME
15 minutes
COOK TIME
1 hour 5 minutes
SERVES
8
Ingredients
3
ripe peaches
3/4 teaspoon
freshly ground nutmeg
1 cup
sugar
6 tablespoons
softened unsalted butter
1
large egg
1/2 cup
buttermilk
1/2 teaspoon
vanilla extract
1/4 teaspoon
almond extract
1 cup
all-purpose flour
1/2 cup
almond flour (or finely ground almonds)
1 teaspoon
baking powder
1/4 teaspoon
baking soda
1 pinch
Turbinado Sugar
Instructions
- Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.
- Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.
- Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.
- Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour into the prepared pan.
- Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.
- Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.
