Peach-Almond Cake

So, what do you do with a bowl full of really ripe peaches?
Smoothies?  There’s only one of me…peaches will go bad!!!
Cobbler? Nah! Too sweet!  Muffins? Nah! Too much fat!
I’ve got it!  Peach-Almond Cake!  The best of all worlds.
Not too sweet, definitely moist, definitely delicious and fruity.

Peach-Almond Cake Slice

Around here peaches are just magnificent this year, and I’ve been eating my fill.  Sometimes, my eyes are bigger than my stomach and I fill up the fruit bowl with more than I can eat.   And I just can’t waste one single morsel of these wonderful sweet treats.  This Peach-Almond Cake is one of the easiest ever, and all you need is a few ripe peaches!

PEACH-ALMOND CAKE

3 Ripe peaches
3/4 Teaspoon freshly ground nutmeg
1 Cup sugar
6 Tablespoons softened unsalted butter
1 Large egg
1/2 Cup buttermilk
1/2 Teaspoon vanilla extract
1/4 Teaspoon almond extract
1 Cup all-purpose flour
1/2 Cup almond flour
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1/4 Teaspoon salt
Powdered Sugar (optional)

  1.  Preheat oven to 350° F.  Cut a piece of parchment to fit the bottom of a 9-inch cake pan.  Use enough spray oil to coat the bottom and sides of pan.  Place the round of parchment on the bottom of the pan.
  2. Cut the peaches into bite-sized pieces.  Toss the peaches with the nutmeg and 2 Tablespoons sugar.  Set aside.
  3. Cream together the butter and remaining sugar with a wooden spoon or spatula.  Add the egg, buttermilk and extracts.   Stir/whisk to combine thoroughly.
  4. Combine the flours, baking powder, baking soda and salt.  Whisk together.  Add the dry mixture to the butter-sugar mixture and mix until smooth (don’t worry if there are a few lumps).  Pour into the prepared cake pan.
  5. Press the peaches into the top of the cake.  Don’t worry about too much arrangement.  Cram as many pieces of peach into the dough as possible.  Don’t overflow the pan!
  6. Bake for 10 minutes at 350°, then reduce the heat to 325° and bake for an additional 45 – 55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Place on rack to cool.  After 10 minutes, remove from the pan and remove the parchment from the bottom of the cake.  Continue cooling on the rack until completely cool.  Then transfer the cake to a decorative plate.
  8. Lightly dust with confectioners sugar if desired.

Just another magnificent way to enjoy the fruits of the season.
This basic cake recipe can be used with almost any fruit that can hold it’s shape when cooked.  Apples, apricots, plums, pears…almost limitless variations of the same decadently-delicious, yummy cake!
And when time is everything…contact WOW! Cookies!  We can deliver fresh-baked, wholesome and delicious cookies and brownies in no time at all!
http://wow-cookies.com  800-752-7949