Peach Cake

I had been waiting to make this peach cake for weeks, after I saw a picture of it online. Luckily, peaches are still in great abundance in Colorado, so I hadn't missed my chance! This cake is similar to a coffee cake in texture and breakfast flavors. The ground almonds add a nice texture to the cake, and the nutmeg flavor adds a little zing to the peaches. I used half all-purpose flour and half whole wheat pastry flour in my version.



RECIPE:
adapted from Kate Wheeler (www.food52.com)

INGREDIENTS:
3 peaches, chopped to bite-size pieces
3/4 teaspoon ground nutmeg
1 cup granulated sugar (divided)
6 tablespoons butter
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour (or whole wheat pastry flour)
1/2 cup finely ground almonds
1/4 teaspoon baking powder
pinch of salt
turbinado or coarse raw sugar

DIRECTIONS:
Preheat oven to 350. Grease and flour a 9" cake pan.

Combine chopped peaches, nutmeg, and 2 tablespoons of sugar in a bowl. Set aside.

With an electric mixer, cream butter and remaining sugar on medium-high speed, about 2 minutes. Add egg, buttermilk, and both extracts. Mix on medium speed until combined (if mixture looks curdled don't worry, it will come together after you add the flour).

In a separate bowl, whisk together flour, ground almonds, baking powder, and salt. Add to the butter mixture, and mix only until just combined.

Transfer batter to pan and spread evenly. Top batter with the peaches. Press peaches lightly into the batter and sprinkle with coarse sugar.

Bake at 350 for 10 minutes, then at 325 for 45-55 minutes.

Let the cake cool in the pan.