This light butter cake encases decorative peach slices under a crunchy cashew topping. A delectable all-around coffee cake, it is perfect for breakfast, mid-afternoon snack, or dessert.
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon amaretto liqueur, or 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 peaches, peeled, pitted, and cut into 3/8-inch-thick slices
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon freshly grated or ground nutmeg
- 1/2 cup (2 ounces) roasted cashews or slivered almonds
- 2 tablespoons Demerara or turbinado sugar
- Whipped cream or creme fraIche for serving (optional)
Preheat the oven to 375F. Butter and flour an 11-inch fluted tart pan with a removable bottom or a 10-inch springform pan.
In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs and amaretto or vanilla and beat until smooth. In another bowl, combine the flour, baking powder, and salt. Stir to blend. Mix the dry ingredients into the butter mixture, beating well until smooth. Turn into the prepared pan. Toss the peaches with the lemon juice and nutmeg and arrange them on top. Sprinkle with the nuts and Demerara or turbinado sugar.
Bake for 25 to 30 minutes, or until golden brown. Let cool in the pan on a wire rack for 10 minutes, then remove the pan sides. Serve warm or at room temperature, cut into wedges or slices, with whipped cream or creme fraIche, if desired.
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