I love Utah peaches. In my book, they are the best! They are finally ripe and ready and I can’t get enough. I bought a bunch last week, but couldn’t eat them fast enough so I decided to use some of them in a cake.
The peaches and almonds were wonderful together. The almonds and turbinado sugar gave the cake a nice crunchy top. The peaches kept the cake moist and delicious! If you are overloaded with peaches this summer or just want a tasty summer treat, try this cake.
I took the peach almond cake to the Julie & Julia party and everyone loved it. To read more about the movie and our Utah food blogging party read Kalyn’s article over at Blogher. We really had a great time and the movie was fantastic! Meryl Streep is amazing. I hope you all get a chance to see it.
Almonds, sliced or chopped almonds (about 3/4 cup)
Turbinado sugar (to sprinkle on top of cake)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in vanilla and almond extracts. Add egg and beat until combined.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter chopped peaches evenly over top and sprinkle the almonds on top of the peaches. Top with remaining 1 1/2 Tbsp sugar and the turbinado sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
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