Recipe: Peach-Almond Cake (light butter cake with crunchy almond topping)

PEACH-ALMOND CAKE

"This light butter cake encases decorative peach slices under a crunchy almond topping. A delectable all-around coffee cake, it is perfect for breakfast, mid-afternoon, or dessert."

8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar, plus 2 tablespoons, divided use
3 eggs
1 tablespoon amaretto (or 1 teaspoon vanilla extract)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 peaches or nectarines, peeled and sliced
2 tablespoons fresh lemon juice
1/4 teaspoon freshly grated or ground nutmeg
1/4 cup slivered almonds (or chopped skinned hazelnuts)
Whipped cream or creme fraiche (for serving, optional)

Preheat the oven to 375 degrees F. Grease and flour an 11-inch fluted tart pan with removable bottom or a 10-inch springform pan.

In a bowl, cream the butter and 1 cup of the sugar until light and fluffy. Add the eggs and amaretto or vanilla and beat until light.

Stir together the flour, baking powder, and salt and mix into butter mixture, beating well. Turn into prepared pan.

Toss the peaches with lemon juice, remaining 2 tablespoons sugar, and nutmeg, and arrange them on top. Sprinkle with nuts.

Bake for 40 to 45 minutes, or until golden brown.

Serve warm or cool, with whipped cream or creme fraiche, if desired.

Makes one 10- or 11-inch cake
Adapted from source: Coffee Cakes by Lou Seibert Pappas