Peaches are at their peak right now. Just look at these.
Last week I bought a case of peaches from our Farm Stand. I froze a few packages of sliced peaches to make some pies and ice cream to enjoy this winter when summer seems far away.
Then, I saw this recipe for “Simple Peach Cake” on the Savour Magazine’s website and I had to try it. I pretty much followed the recipe, except I cut down on the sugar by about a 1/3 and I used all the butter called for, but I would maybe dial it back next time to 4 tablespoons.
It was very easy but not in a ‘quick bread’ way, and perfectly highlights the perfect peaches we have right now. It is delicious and pretty photogenic, simple and rustic.
Simple Peach Cake from Savour Serves 8
3 ripe peaches
3/4 teaspoons 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 (or finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan. Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside. Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine. Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour 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 turbinado sugar over the top. Bake 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.