Ingredients

The following ingredients have 16 Servings
  • 2½ cups flour (350 grams, all-purpose )
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (ground)
  • ⅛ teaspoon ginger (ground)
  • pinch nutmeg
  • 1 cup brown sugar (lightly packed)
  • ⅔ cup vegetable oil (or sunflower oil)
  • 1 egg (lightly beaten, room temperature)
  • 1 cup buttermilk (room temperature)
  • 1 teaspoon almond extract
  • 2 medium peaches (about 1 cup, skins removed, diced into ½ inch pieces)
  • 1 medium peach (with skin, sliced ¼-inch thick)
  • 1 tablespoon turbinado (or raw) sugar
  • 1 tablespoon almond flour (optional)

Instruction

  • Preheat the oven to 350℉ (175°C).
  • Grease and flour (or use non-stick spray) a 9-inch springform pan. Set aside.
  • In a medium mixing bowl, sift or whisk together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Set aside.
  • In a large bowl, whisk together the brown sugar with the oil.
  • To this, add a lightly beaten egg, the buttermilk and the almond extract. Whisk to combine properly together.
  • Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over mix.
  • Add the chopped peaches to the cake batter and combine gently together. 
  • Transfer batter to prepared pan.
  • Garnish with fresh sliced peaches in a decorative manner.
  • Sprinkle with 1 tablespoon of turbinado (or raw) sugar and almond flour (if using).
  • Bake in preheated oven for 60 minutes until golden and cake tester comes out clean.
  • Transfer cake to a rack where it can cool down for about 15 minutes before removing from the pan.