¾ cup (145g) plus 1 or 2 tablespoons sugar
1 stick (112g) unsalted butter, softened
1 cup (120g) unbleached flour
¼ cup (20g) almond flour
1 teaspoon (5g) baking powder
1 teaspoon (5g) almond extract
Pinch of salt
2 or 3 ripe peaches
Arrange a rack in the lower third of the oven. Preheat oven to 350°.
In a large bowl, cream the ¾ cup sugar and butter.
Add the flour, almond flour, baking powder, eggs, and salt and beat to mix well. Place in a 9 ungreased cake pan lined with parchment paper. Cover the top with the sliced peaches.
Mix the sliced almonds with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
Note: Cake freezes well. To serve, return to room temperature and reheat at 300° until warm.
Variations: I have made this with Italian plums cut in half or regular plums cut in quarters omitting the sliced almonds and substituting a teaspoon of cinnamon. Canned apricots very well drained also work as do canned pears. This recipe will also make two 6” cakes.
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