Mmmm....this is good! I sliced the peaches super small so there are pieces of peaches ALL throughout this cake. The almonds on top give it a nice crunchy top, but I bet this would be good without it as well. This is not a typical "cake." There is no frosting for this and it doesn't need it! This would be a great breakfast, and I think these would make awesome muffins as well!! Thankfully my friend Andi took the leftovers home with her or this cake would be gone very quickly in this house!
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger (I used freshly grated ginger)
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups packed light brown sugar
1 egg, room temperature
1 teaspoon almond extract (I used 2 tsp vanilla)
1 cup buttermilk
2 cups diced peeled peaches (3 to 4 peaches)
1 (2-oz.) pkg. sliced almonds (about 2/3 cup)
Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Combine sugar, cinnamon and ginger in small bowl. Whisk flour, baking soda and salt in medium bowl. Beat butter in large bowl at medium speed 30 seconds or until creamy. Beat in brown sugar until combined. Beat in egg until well-blended. Beat in almond extract. At low speed, beat in flour mixture in three parts alternately with buttermilk until just blended, beginning and ending with flour mixture. Stir in peaches. Spread batter in pan; sprinkle with almonds and cinnamon mixture. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
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