3 ripe peaches
3/4 tsp ground nutmeg
1 cup sugar
6 Tbsp unsalted butter, softened
1 large egg
1/2 cup buttermilk
1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup all-purpose flour
1/2 cup almond flour (or finely ground almonds)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform 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.
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