Peach Cake
Created by Becka on July 19, 2015
- Servings: 5
- Prep Time: 20m
- Cook Time: 50m
- Recipe #20228
Ingredients
- 3/4 pound peaches (3 ripe peaches, peeled)
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar (divided)
- 1/3 cup butter, softened
- 1 large egg
- 1/2 cup buttermilk (*see note)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all purpose flour
- 1/2 cup almond flour (*see note)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Course sugar, for garnish
How to Make
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Step 1: Preheat oven to 350, rack in center. Grease and flour a 9inch cake pan
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Step 2: Cut peeled peaches into bite size pieces and toss with 2 tbsp of the granulated sugar and nutmeg, if using; set aside.
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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.
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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.
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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.
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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.
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Step 7: Cool on wire rack, serve warm or at room temp with a dollop of whipped cream or ice cream.
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Step 8: Store covered at room temp.
Nutritional Facts
- 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