by Savour
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3
ripe peaches
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3/4 teaspoons
freshly ground nutmeg
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1 cup
sugar
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6 tablespoons
softened unsalted butter
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1
large egg
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1/2 cup
buttermilk
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1/2 teaspoon
vanilla extract
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1/4 teaspoon
almond extract
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1 cup
all-purpose flour
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1/2 cup
almond flour (or finely ground almonds)
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1 teaspoon
baking powder
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1/4 teaspoon
baking soda
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Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.
Ask the hotline about this step!Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.
Ask the hotline about this step!Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!I love this cake and will continue to make it as long as the peaches last!
We enjoyed this so much, warm from the oven, and again today as my home from work treat. It reminds me of these last sweet days of summer.
I subbed yogurt for the buttermilk with awesome results, but I wish you'd update the recipe to mention the salt - I didn't see it in the ingredients, and forgot to add it.... :-(
I was inspired by your wonderful recipe and added a bit of ground nutmeg and the tiniest splash of almond extract to a batch of my peach jam this year. I'll be thinking of your cake this winter!
I made this cake today and I just love it! I used my 9 inch deep dish ceramic pie plate and it filled it perfectly to the top. The filling has an almost frangipane flavor but it's looser and not as intensely almondy.. It also reminds me of a type of cobbler that is popular in the south but with almond notes instead of cinnamon. I didn't use the nutmeg, just vanilla sugar to toss with the peaches. The family loved it, too. I will definately make this again. Thanks for sharing this wonderful recipe, Savour.
So very, very good! I made it during the breakfast hour last saturday morning. Delightful.
I suppose this cake doesn't really need more accolades, but I just can't help throwing in my own rave review. It's truly excellent. I didn't know nutmeg and peaches were a perfect match, and the ground almonds really boost the texture and flavor. I wish I could fedex pieces to all my loved ones, so they could also experience my current peachy bliss...
awesome review, spaetzlegirl. I've saved it to make from it!
I love this recipe--so much so that I've made three cakes in three days. They look beautiful, so I've been bringing them as hostess gifts. Wonderful!
Made this today,ground some almonds I found in the freezer,used 5 peaches and yes, I peeled them. Don't forget the salt! Came out perfectly, not soggy at all. Everyone loved it, thanks for the recipe!
I made this of the first time yesterday and didn't notice that the recipe tells you to add salt but not how much until the last minute.
I added 1/2 a teaspoon. That seemed like a fine anount but I wouldn't mind hearing from the author of the recipe to know for certain.
Overall the cake was a hit.
This cake is wonderful!!! I made my own almond flour, with lightly salted almonds, the perfect amount of salt. Yummy....
Just made this and mine too was awfully wet. My peaches exuded a lot of liquid before being added to the batter and though I drained them I think I should have drained more completely (but the liquid was SO good it was hard to discard). The taste was great - it was just too wet.
I made this for my Dad's birthday (he's an avid peach lover). I ended up cutting it into pieces so as I would have some for my house & that he wouldn't notice anything gone. I cannot wait to make it again...truly delicious.
I made this for dessert last night for a friend's birthday - great recipe!
Tried this recipe out today - it was delicious! I crammed this cake with 3.5 gigantic peaches. I baked it for an additional 15 minutes to get the top nice and golden brown. The cake had a few gooey bits - all perfectly delicious. Thank you for the recipe!
I've made it, too, and if you don't have buttermilk, you can use whole milk with about a teaspoon of lemon juice to sour it. (You need the acid for baking.) Really good cake.
I have made this twice now...learned a few lessons....too many peaches makes it too gooey....a pan with a removeable bottom works best.... freezes perfectly.... absolutely delicious!!! thanks for a memorable recipe!!
Great information! I love this cake too and plan to make this one often and will keep your tips in mind.
A few questions: do you peal the peaches? How many cups do you use...not all peaches are the same size. Will this cake freeze well , so I can take advantage of all the ripe peaches I have.
Hi dymnyno. I've made this a few times now and never have peeled the peaches. I find that no matter how many peaches I try to cram in, the batter rises up to envelope them wonderfully and I wish I had tried to cram in some more.
It is in the oven and smells divine. I crammed in about twice as many peaches as you and I peeled them...do you think that I can freeze it too?
Just wanted to add my 2 cents. I've never peeled the peaches either, and I've made this with unpeeled nectarines which was also wonderful. This is my favorite cake right now - I've made it 3 times! I want to try it next with plums...enjoy the cake dymnyno! Sure wish I lived close enough to stop by for a slice :-)
Oh, and I would think it would freeze fine. The fruit is cooked, so freezing shouldn't wreck the texture I'm thinking. I haven't tried it though - we eat the whole thing when I make it except a couple slices I give to neighbors.
I love this. Summer is all about simple food, and the rustic, not-too-fussy look and ingredient list is right on. (Not to mention that I'm crazy for nutmeg in just about anything. Thank you!
Absolutely delicious. Made this on Sunday and I will be making it again and again. I also threw in a handful of blueberries, per Rhonda's comment below.
Beautiful...love the story with it. Aren't summer peaches fantastic?
Absolutely beautiful little cake. I would recommend using a spring form pan if you have one... and it was delicious with fresh apricots instead of the peaches. Perfect served warm with good vanilla ice cream.
I was thinking of making this cake with apricots... does anything think i'll need to make adjustments? Is this a good idea?
Made this last night and threw in a good handful of blueberries along with the peaches. Delicious!
Added the salt even before reading comments- just seemed necessary. Otherwise followed recipe as given with a few slivered almonds on top as well. Love the simplicity and straightforward summer peach tastes. Perfect for a light summer dessert- with whipped cream or ice cream, of course!
I made this cake over the weekend, and I must have flubbed somewhere because my version seemed to be just too wet. Wet beyond the "custard". I followed the recipe and cook time (with successful toothpick test). Any thoughts on my mistake(s), so I don't repeat them next time?? Because it had enough potential that there will definitely be a next time! Thanks!
I made it tonight for a dear friend who came to visit us. It was just delicious, everybody polished their plates. Thank you so much for sharing, this will be one of our favorite recipes from now on (and it is decadent with a scoop of vanilla ice cream on top).
This cake very much reminds me of the one my Hungarian granny and mother regularly made in late summer/early fall - they used the ubiquitous seasonal small 'prune' plums (no almond flour, though often chopped walnuts mixed with cinnamon sugar baked on top for a crackling crust.) It wasn't too sweet and was luxuriously damp and perfectly homey - served plain with a cup of coffee (no self-respecting Hungarian's day is complete without a coffee/cake break) or with a scoop of vanilla ice cream for a 'dessert.'
I figured it would be about that much salt! I used white nectarines and it was fantastic!
Allisonjoe - I noticed that, as well, I have made this cake three times already - it's so delicious - and I added a healthy pinch of salt (about 1/2 tsp) each time. Enjoy!
It appears that salt has been omitted from the ingredient list, but not the directions...How much salt is needed??
This looks delicious!
Has anyone tried substituting almond flour for the all-purpose flour to make it gluten-free?
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We ground almonds instead of using preground almond flavor. It was very loud.
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The recipe calls for a cup of sugar, but then asks you to use 2 tablespoons of it first, so we simply measured the tablespoons from the cup!
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After we added the buttermilk to the butter and eggs, it curdled rather violently. But no fear: It works out!
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This is a nutmeg-specific rasp grater, but any microplane will do.
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The peaches macerated with sugar and nutmeg while we prepared the batter.
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Pressing the peaches into a single layer. It looked gorgeous!
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Rustic and handsome, the way we like our cakes.
Has anyone tried pears instead of peaches?