I bought another ten pounds of peaches at the Farmers Market last weekend. I’m just not ready for peach season to be over! After I made pints of ginger peach jam and had a peach for breakfast every morning that week, I made this simple, rustic peach cake for a dinner with a friend. I used a recipe from my CSA, itself adapted from an Epicurious recipe using nectarines. I didn’t have the almond extract, but I added a little extra fresh grated nutmeg!
Golden Peach Cake
Adapted from Epicurious
Yield: 8 servings
1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2-3 peaches, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg
1. Preheat oven to 350°F with rack in middle. Lightly butter a 9-inch springform pan.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
4. Spread batter evenly in pan, then scatter peaches over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.
5. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.