Peach Cake
Recipe: #20228
July 19, 2015
Categories: Desserts, Cakes, Peach, Fathers Day, Mothers Day, Oven Bake, Vegetarian, Kosher Dairy, more
"Fresh ripe peaches are sooo good! This is great for a simple dessert with a scoop of ice cream. Enjoy! *Buttermilk substitute: 1/2 cup milk and 1 1/2 tsps lemon juice or white vinegar, stir together and allow to stand about 10 minutes. Almond Flour substitute: Grind 2/3 cup of blanched slivered or sliced almonds in a blender or food processor until ground to a very fine consistancy, almost powdery. Do not over blend or you'll end up with almond butter!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (245.9 g)
- Calories 579.4
- Total Fat - 19 g
- Saturated Fat - 10.9 g
- Cholesterol - 95.7 mg
- Sodium - 360.1 mg
- Total Carbohydrate - 96.8 g
- Dietary Fiber - 6 g
- Sugars - 61.6 g
- Protein - 9.7 g
- Calcium - 152 mg
- Iron - 2.2 mg
- Vitamin C - 39.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350, rack in center. Grease and flour a 9inch cake pan
Step 2
Cut peeled peaches into bite size pieces and toss with 2 tbsp of the granulated sugar and nutmeg, if using; set aside.
Step 3
Cream together the butter and sugar (with a spoon or spatula is fine). Add eggs, buttermilk and vanilla and almond extracts; stir to combine.
Step 4
Combine the all purpose flour, almond flour (or ground almonds), baking powder, baking soda and salt. Stir into the batter until mostly smooth (some lumps may remain) Pour into the prepared baking pan.
Step 5
Press the peaches into the batter, as many as you can fit (cram them in!) Sprinkle top with the course (or regular) sugar.
Step 6
Bake for 10 minutes at 350. Then, reduce the heat to 325 and continue baking for an additional 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 7
Cool on wire rack, serve warm or at room temp with a dollop of whipped cream or ice cream.
Step 8
Store covered at room temp.
Tips
No special items needed.
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