The cake is chock full of juicy summer peaches, and the addition of ground almonds sets it apart from other simple butter cakes. It's luscious and a bit custardy in the areas surrounding the peaches -- a texture that works when the cake is either warm or at room temperature. Don't be alarmed if the batter seems to curdle when you add the buttermilk, as it will come together again once you mix in the dry ingredients. Recipe courtesy of the cooks at food52.com. Photo by Melanie Einzig, courtesy of food52.com.
Special Diets:
Ingredients
Method
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
Serving Size
1 piece
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.