Making this cake a day ahead never works. It gets nibbled away in the late afternoon, with cups of tea, until there are only crumbs remaining for breakfast the next day. It should probably be called afternoon snack cake.
Ingredients
For the cake: 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cardamom 1/2 cup granulated sugar 2 large eggs 1 1/2 cups buttermilk 1/4 cup unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract For the topping: ripe peaches, thinly sliced (around 2) 1/2 cup sliced almonds 3 tablespoons turbinado sugar
Instructions
Preheat oven to 350 degrees. Grease and line an 8 inch springform pan with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and sugar. Set aside.
In a small bowl, whisk together eggs, buttermilk, and butter. Whisk in the vanilla and almond extract.
Add the wet mixture to the dry ingredients. Gently fold together until no lumps remain.
Pour batter into the prepared pan. Top batter with sliced peaches. Sprinkle with sliced almonds and turbinado sugar.
Bake for 30-40 minutes, or until a skewer inserted in the center of the cake comes out clean.
Notes
Works great with sliced rhubarb and strawberries, cherries and peaches, or any other combo of fresh fruit that you can think of.
