Fresh Peach Cake with Almonds

I love making use of the current season’s fruits especially in cakes or desserts. This is the perfect summer cake with sweet fresh peaches and is a very light and fluffy cake.

Ingredients

• 1/2 cup (120 ml) unsalted butter, at room temperature
• 1 1/4 cups (300 ml) sugar
• 2 extra-large eggs, at room temperature
• 1 cup (240 ml) sour cream, at room temperature
• 1 teaspoon (5 ml) pure vanilla extract
• 2 cups (480 ml) all-purpose flour
• 1 teaspoon (5 ml) baking soda
• 1 teaspoon (5 ml) baking powder
• 1/2 teaspoon (2.5 ml) kosher salt
• 1/2 teaspoon (2.5 ml) ground cinnamon
• 4 large ripe peaches, pitted and sliced
• 1/2 cup (120 ml) slivered almond

Directions

1. Preheat the oven to 350 degrees F (175°C). Grease a 9-inch (23 cm) spring form baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup (240 ml) of the sugar for 5 minutes on medium-high speed, until light and fluffy.
3. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
4. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
5. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
6. In a small bowl, combine the remaining 1/4 cup (60 ml) sugar and the cinnamon.
7. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
8. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the almonds.
9. Bake the cake for 55 minutes, until a toothpick inserted in the center comes out clean.
10. Serve warm or at room temperature.

enjoy!