Ingredients: |
Ingredients: 1 stick unsalted butter, at room temp, plus more for the pan
1 1/2 cups sugar
4 medium peaches, pitted and cut into 6 wedges each
1 1/2 cups flour
1/2 cup whole almonds
2 tsps baking powder
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract
1/4 tsp almond extract
3/4 cup whole milk
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Directions: |
Directions:Preheat the oven to 350º F. Lightly butter a 9" round cake pan. Melt 1 Tbsp butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 Tbsp water and cook, stirring occasionally, until smooth and deep golden brown, 8-11 mins. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground. Beat the remaining 7 Tbsps butter and 3/4 cup sugar in a large bowl with a mixer on med-high speed until light and fluffy, about 4 mins. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated. Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 mins. Transfer to a rack and let cool 30 mins. Invert onto a plate and let cool completely. Serve with ice cream or whipped cream. |
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