Buttermilk Peach-Almond Cake

Ingredients

• 0.3 teaspoon almond extract 
• 0.5 cup blanched almonds and finely
• 0.3 cup almonds sliced
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup buttermilk 
• 0.5 teaspoon cinnamon 
• 2 large eggs at room temperature
• 1.8 cups flour all-purpose
• 2 small peaches pitted peeled quartered cut into 4 slices (32 slices total, 2 cups)
• 0.5 teaspoon salt 
• 1.3 cups sugar 
• 8 tablespoons butter unsalted at room temperature (1 stick)

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• blender
• baking pan
• hand mixer
• toothpicks
• aluminum foil
• spatula

Directions

1. Place rack in middle of oven and preheat to 375F. Line a 9-inch square baking pan with foil, allowing a 3-inch overhang on 2 sides. Butter foil and pan.
2. In a bowl, mix 1/4 cup sugar and cinnamon. In a large bowl, whisk flour, baking powder, baking soda and salt.
3. Using an electric mixer on medium speed, beat butter with 1 cup sugar until light, about 3 minutes. Scrape down bowl with a spatula and mix in ground almonds and almond extract.
4. Add eggs, one at a time, beating well after each addition.
5. Reduce mixer speed to low.
6. Add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour.
7. Mix until just combined.
8. Spread batter evenly in pan; arrange peaches on top in 4 rows.
9. Sprinkle cinnamon-sugar and sliced almonds on top.
10. Bake until cake is golden on top and a toothpick inserted into center comes out clean, 45 to 50 minutes.
11. Let cool in pan on a wire rack. Use foil handle to remove cake; serve at room temperature.