Peach Almond Cake
Ingredients
The cake
-
1
cup
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
stick
unsalted butter, softened
-
⅔
cup
sugar
-
1½
tablespoons
sugar
-
½
teaspoon
pure vanilla extract
-
½
teaspoon
almond extract
-
1
large
egg
-
½
cup
shaken buttermilk
The toppings
-
1¼
cups
chopped peaches
-
¾
cup
sliced or chopped almonds
-
to sprinkle
turbinado sugar
Instructions
- Preheat the oven to 400°F and prepare a 9-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, and salt.
- Beat the softened butter and ⅔ cup of sugar until fluffy, then mix in the vanilla and almond extracts.
- Add the egg and combine well.
- Gradually mix in the flour mixture and buttermilk, alternating between the two, until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Evenly distribute the chopped peaches over the batter, then sprinkle the almonds and remaining sugar on top.
- Bake for 25 to 30 minutes until golden and a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a rack to cool for another 10 to 15 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
You might also like