Serves 8 to 10
This cake is great as is, or you can dust it with some powdered sugar, or top it with a dollop of a mixture of whipped and sour cream. It is also delicious for breakfast or brunch.
- 4 ripe peaches
- 2 tablespoons Amaretto or brandy
- 1 tablespoon lemon juice
- ¾ cup plus 1 tablespoon sugar
- 2 cups unbleached flour
- 2 teaspoons baking powder
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 2 tablespoons milk
- ¼ teaspoon pure almond extract
- 3 tablespoons butter, softened, plus more for the pan
- ¼ cup sliced almonds
- 2 tablespoons smooth apricot jam
Preheat oven to 350 degrees. Grease a 10-inch springform pan with butter. Slice the unpeeled peaches into eighths; there should be 2 cups of sliced fruit, so add peaches, Amaretto, lemon juice, and 1 tablespoon of the sugar, coating the peaches well, and let marinate for 10 minutes. Sift the flour, baking powder, nutmeg, and salt together onto a piece of parchment.
In a mixer fitted with the paddle attachment, beat the eggs with the milk and almond extract at medium speed until smooth. Add the remaining sugar, and beat until light, about 2 minutes. Add the sifted dry ingredients, and mix just to combine. Drop in the softened butter in pieces, and mix just until a smooth batter is formed.
Scrape and press the dough into an even layer in the prepared pan. Arrange the peaches (leaving the juices behind in the bowl, reserving them), skin side down, in a radiating pattern, and press them lightly into the dough. Sprinkle with the almonds. Bake until cooked through and golden on top, about 30 to 35 minutes. Let cool until slightly warm on a cooling rack.
Meanwhile, in a small saucepan, combine the peach juices and apricot jam. Simmer until syrupy, about 2 minutes. Brush the syrup over the warm cake, cut into wedges, and serve.