Summer Peach & Almond Cake
I found this recipe recently and just had to share it! The combination of peaches, almonds, and nutmeg are fabulous. It isn't a beautiful cake, but it tastes so good you won't care one whit! Great as a coffee or brunch cake, it is also good served warm for dessert with a scoop of vanilla ice cream on the side! Serves 8
3 ripe peaches
3/4 teaspoon freshly-grated nutmeg
1 cup sugar
3 ounces soft unsalted
1 extra-large egg, at room temperature
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup almond flour, or finely-ground almonds(Almond flour is available in the natural food section)
1 teaspoon baking powder
1/4 teaspoon baking soda
Turbinado sugar
Preheat the oven to 350-degrees. Butter and flour a 9-inch cake pan or springform pan, or spray with baking spray.
Cut the peaches into bite-sized peaches. Toss with the nutmeg and 2 Tablespoons of the 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. Pour into the prepared pan.
Press the peaches into the top of the cake, and drizzle any juice over the cake. Sprinkle liberally with the turbinado sugar.
Bake for 10 minutes, then reduce heat to 325-degreesand bake for an additional 45-55 minutes, or until a toothpick in the center comes out clean. Best served warm.
