Late Summer Peach Almond Cake

School has started, but I am still hanging onto those last bits of summer. While others have already broken out the pumpkin, I have yet to! After all it isn't officially fall until September 21st! I won't break out the pumpkin until at the very least September 15th, but with my hectic schedule it probably won't be until the 21st. There is nothing wrong with breaking out the pumpkin early, but here it just seems to be finally getting hot. Here, it has been an unusually cool summer with very few days in the upper 80s, at least until now. With it being so hot, I haven't found myself reaching for the warmth and comfort of pumpkin. 

Until it cools down, I have a few more "summer" recipes that I hope to make. Let's hope that my school work allows my to. The farmer's markets are still full of produce, so I want to take advantage of that for as long as possible!

Late Summer Peach Almond Cake

Ingredients:

1 cups all-purpose flour

1 cup white whole wheat flour

½ cup almond meal

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons cinnamon

½ cup sugar

1 large egg

1 cup almond milk

¼ cup canola oil

1 teaspoon vanilla

¼ teaspoon almond extract

2 medium peaches, sliced

sanding sugar, optional

Directions:

1.     Preheat oven to 350 degrees F. Spray 8 or 9 inch cake pan with non-stick spray.

2.     In a large bowl, whisk together all-purpose flour, white whole wheat flour, almond meal, baking powder, salt and cinnamon until well mixed.

3.     In a small bowl, whisk together sugar, egg, almond milk, canola oil, vanilla and almond extract until combined.

4.     Add the wet ingredients to the dry, stir until just mixed. Pour batter into prepared pan. Arrange sliced peaches over batter. If desired, sprinkle with sanding sugar. Gently push peaches into batter.

5.     Bake 35-45 minutes, or until lightly golden-brown, and a toothpick comes out clean. Let cool in pan 10-15 minutes, then transfer to wire rack to cool completely. Best enjoyed the day it is baked, but may be lightly toasted the second day.

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