how is it august?! how is it already peach season?! i know i say every year summer flew by, but this year feels like the quickest summer of life. although many of us have not been able to get out & enjoy summer to the fullest.. at least there will always be peaches! in my case bushels of peaches when your mom goes to the local farm.
we made peach pie (recipe coming soon) & this almond + peach coffee cake, perfect with an afternoon espresso! we are going to the peach farm this weekend to pick peaches & can them like the good old days. for now, let's get back to this cake. it is made with bob's red mill almond flour & is loaded with almond flavour! it is like a dream summer coffee cake topped with sweet peaches & a little dusting of powdered sugar. this cake also freezes very well if you want to slice it up & enjoy it throughout the week. nothing fancy required to make this recipe, just a mixing bowl & round cake pan. be sure to line in with parchment paper for easy removal!
ingredients
- 3/4 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups bob's red mill all-purpose flour
- 1/2 cup bob's red mill almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 ripe peaches, halved & thinly sliced
- 1/4 cup shaved almonds, for sprinkling
- powdered sugar, for serving
directions
- preheat oven to 350(f) degrees. grease & line an 8-inch round cake pan with parchment paper.
- in a large mixing bowl cream butter & brown sugar. add the eggs one at a time, followed by the extracts. beat until smooth.
- sift in the flours, baking powder & salt. mix until batter just comes together.
- transfer to prepared cake pan. top with peach slices & sprinkle with almonds.
- bake for 25 to 30 minutes, until the top bounces back to touch.
- let cool slightly before removing from pan. dust with powdered sugar & serve!
