Sunday, July 18, 2010

Peach Almond Coffee Cake

This cake is sweet, crunchy and tart! Great for using up leftover buttermilk. Very easy to cut into pieces. For the almond flour, I toasted almonds and then ground them in the food processor.

adapted from Not Derby Pie
2 ripe peaches (cling and freestone are both fine)
3/4 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
3/4 cup almond flour (or finely ground toasted almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 tsp salt
1/4 teaspoon freshly ground nutmeg
1/4 tsp cinnamon

Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.

Cut the peaches in slices.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla and almond extracts, and stir to combine.

Combine the flours, baking powder, baking soda, salt, nutmeg, and cinnamon. Add the flour mixture to the wet ingredients and mix until smooth (some lumps may remain). Pour batter into the prepared pan, and smooth top.

Lightly press the peaches into the top of the cake in a circular pattern. Sprinkle finely ground almonds on top.

Bake cake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.

1 comment:

Anonymous said...

This sounds very yummy! Good to read your blog again. - Dad