Simple Summer Peach Cake

• Vegetarian

• Produce

  • 3 Peaches, ripe

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 1/2 cup Almond flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 tsp Nutmeg, freshly ground
  • 1 cup Sugar
  • 1 Turbinado sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/2 cup Buttermilk

Found on food52.com

Description

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
• Turbinado Sugar

Directions

• 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.