- Cooking Time: 60
- Servings: 8
- Preparation Time: 10
- 3 ripe peaches
- ¾ teaspoons freshly ground nutmeg
- 1 cup sugar
- 6 tablespoons softened unsalted butter
- 1 large egg
- ½ cup buttermilk
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup all-purpose flour
- ½ cup almond flour (or finely ground almonds)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Turbinado Sugar
- 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.
NotesThis particular flavor combination comes from my childhood -- on summer mornings my mother would fix me a bowl of cut up peaches with milk, sprinkled with sugar and a dusting of nutmeg. Although that's a pretty sublime combination, the flavors translate well to cake form.
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