Simple Summer Peach Cake by Savour - Recipe Print View

Heat the oven to 350°F. Butter and flour a 9-inch cake pan. Cut the peaches into bite-sized pieces. In a medium bowl, toss the peaches with the nutmeg and 2 tablespoons of the granulated sugar. In a large bowl, mix the butter and remaining 3/4 cup plus 2 tablespoons granulated sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla extract, and almond extract and mix to combine. In another medium bowl, combine the all-purpose flour, almond flour, baking powder, and baking soda. Add the flour mixture to the butter mixture and mix until smooth (some lumps may remain). Pour the batter into the prepared pan. Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle the turbinado sugar over the top. Bake for 10 minutes, then reduce the oven temperature to 325°F and continue to bake for 45 to 55 minutes more, until a tester inserted in the center comes out clean.