Kevin Saftner said he can’t fix complaints about noise at his iconic music venue if he doesn’t know who is making them.
This particular flavor combination comes from my childhood -- on summer mornings my mother would fix a bowl of cut-up peaches with milk, sprinkled with sugar and a dusting of nutmeg. Although that's a pretty sublime combination, the flavors translate well to cake form. -- Kate Wheeler (Savour)
- 3 peaches
- 3/4 teaspoons freshly ground nutmeg
- 1 cup sugar, divided
- 6 tablespoons softened butter
- 1 egg
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all purpose flour
- 1/2 cup almond flour (or finely ground almonds)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- A healthy pinch of salt
- Turbinado sugar
Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan.
Cut peaches into bite-sized pieces. Toss with nutmeg and 2 tablespoons of sugar. Set aside.
Cream together butter and remaining sugar with a wooden spoon or spatula. Add egg, buttermilk and extracts, and stir to combine.
Combine flours, baking powder, baking soda and salt. Add to butter mixture, mix until smooth (some lumps may remain). Transfer to the prepared pan.
Press peaches into top of cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.
Bake at 350 degrees for 10 minutes, then reduce the heat to 325 and bake for an additional 45-55 minutes.
-- From Kate Wheeler on www.food52.com