Peach Almond Cake

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hours 5 minutes

Ingredients:

For the almond cake:
1 cup and 2 tbsp all-purpose flour (option for gluten-free)
1/2 cup almond flour (store-bought or homemade)
1 and 1/2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp lemon zest
1/2 cup whole milk (sub Greek yogurt or sour cream)
For the garnish:
2 large peaches, sliced thinly
1/2 scant cup sliced almonds
Powdered sugar, for topping

Instructions (yields 8 slices):

Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper and grease the sides.
In a bowl, mix the almond flour, baking powder, and salt together. Set aside.
Slice your peaches thinly on a cutting board and set aside on a paper towel. Slicing them now allows the paper towel to absorb excess juice.
Using a stand mixer, beat the butter and sugar together until smooth and creamy. Add in the eggs, vanilla extract, almond extract, and lemon zest, one at a time, and mix until well combined. Be careful not to overbeat the eggs.
With the stand mixer on its lowest setting, slowly add the dry ingredients and mix until just combined. Add the whole milk and mix until combined.
Pour the batter into the prepared cake pan and spread evenly. Place the peach slices on top and sprinkle the sliced almonds.
Bake the cake for approximately 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place the pan onto a wire cooling rack. Allow to cool before topping with powdered sugar.

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