Summer Peach Cake
Servings: 10
Calories: 252kcal
A sweet and tender summer cake bursting with fresh peaches and a sparkling cinnamon-sugar crust.
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Ingredients
- 3 ripe peaches peeled and diced
- ¾ teaspoon freshly ground nutmeg
- 1 cup sugar divided
- 6 tablespoons softened margarine/butter
- 1 large egg
- ½ cup soy milk almond milk, non-dairy creamer, or milk
- 1 tablespoon white vinegar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup all-purpose flour
- ½ cup almond flour or finely ground almonds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon coarse sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9-inch cake pan.
- In a bowl, toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.
- In a mixer, cream together margarine, and remaining sugar with a wooden spoon or spatula. Add the egg, soymilk, vinegar and both extracts, and mix gently.
- In a separate bowl, combine the flours, baking powder, baking soda and salt. Add this flour mixture to the margarine mixture, mix slowly until combined (some lumps may remain). Pour into the prepared pan.
- Press the peaches into the top of the cake. They can be nicely arranged, or more abstract. Sprinkle coarse sugar and cinnamon over the top.
- Bake for 10 minutes, then reduce the oven heat to 325°F and bake for an additional 45 to 50 minutes, or until a toothpick in the center comes out with moist crumbs.
Nutrition
Calories: 252kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 168mg | Potassium: 96mg | Fiber: 2g | Sugar: 26g | Vitamin A: 518IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg