Simple Summer Peach Cake
6 tbsp softened unsalted butter, plus more for the pan
1 cup all-purpose flour
3 ripe Dickey Farms peaches
3/4 tsp freshly ground nutmeg
1 cup granulated sugar, divided
1 large egg
1/2 cup buttermilk
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup almond flour or finely ground almonds
1 tsp baking powder
1/4 tsp baking soda
1 pinch turbinado sugar
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 tbsp granulated sugar.
In a large bowl, mix the butter and remaining 3/4 cup plus 2 tbsp 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. Sprinkle the turbinado sugar over the top.
Bake for 10 minutes, then reduce the oven temperature to 325°F and continue to bake for 45-55 minutes more, until a tester inserted in the center comes out clean.
*Recipe from Food 52