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
Salt
Turbinado sugar
Directions
preheat the oven to 350°F. 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, and blend 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, or you can 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°F and bake for an additional 45 to 55 minutes, or until a toothpick inserted in the center comes
out clean.
Nutritional Info
Per Serving: Serving size: 1 piece
310 calories (120 from fat)
13g total fat
6g saturated fat
50mg cholesterol
180mg sodium
44g carbohydrates
2 g dietary fiber
27g sugar
5g protein
