This is the perfect end to a summer meal. The cake is buttery and not too sweet, the peaches add a tart, juicy tang. This makes one 9-inch round cake, but the recipe is easily doubled if you want to get more servings, just use two pans and split the batter between them. This is perfect with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Serves 8
- 1 stick salted butter, room temperature
- 1 1/2 C. all-purpose flour
- 2 t. baking powder
- pinch of salt
- 2/3 C. granulated sugar
- 2 eggs
- 1/2 t. almond extract
- 1 t. vanilla extract
- 1/2 C. milk plus 3 tablespoons
- 2 large peaches, peeled (I use the boiling water method to peel)
Preheat the oven to 350. Butter the cake pan generously and line the bottom with a circle of parchment paper. In a mixing bowl, beat the butter and sugar until it’s well mixed and fluffy, about three minutes. Beat in the eggs and the extracts. Add the baking soda and salt. Add the flour a little at a time, and alternate with the milk until both the flour and milk are all incorporated. Beat until the batter is nice and smooth. The batter will be pretty thick. Scrape it into the prepared baking pan. Slice the peaches into about five or six slices each. Arrange the peaches however you like. Press the slices slightly into the batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Some crumbs attached to the toothpick are ok, that means the cake will not be dry. Allow the cake to cool completely before serving. I don’t frost this cake because it’s just too pretty to cover it up. It’s awesome with a scoop of vanilla ice cream.
swellkid 