Peach & Almond Cake w/CinNamon TOpping

Ingredients

Cinnamon Topping
4 tbsp unsalted butter
1/2 cup granulated sugar
2 tsp ground cinnamon
1/8 tsp salt
2 large eggs lightly beaten

Cake
6 tbsp unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
finely grated zest of 1 lemon
1 tsp vanilla extract
1/4 tsp almond extract
1 3/4 cups, plus 2 tbsp self-rising flour
1/8 tsp salt
2/3 cup sour cream
1/3 cup almond meal
1 lb 2 oz canned peaches (drained)

Rachel's Rating
Fool Proof: 6/10
Taste: 4/10
Looks: 7/10

​Recipe: Sweet by Yotam Ottolenghi & Helen Goh
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​Baking Steps

To make the cinnamon topping, melt the butter in a small saucepan and add the sugar, cinnamon and sale. Stir to combine, then remove from the heat. Allow to cool for 5 minutes, stir in the beaten eggs and set aside. 

To make the cake, preheat the oven to 375 degrees Fahrenheit. Grease a 9 inch round spring form pan and line with parchment paper, then set aside. 

Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed until light and fluffy, then add the eggs, one at a time, beating well after each addition and scrapping down the sides of the bowl a few times. Add the lemon zest, vanilla extract and almond extract and beat to combine. Sift the flour and salt into a bowl, turn the speed of the mixer to low and add the dry ingredients to the creamed mixture, alternating in batches with the sour cream, so that you begin and end with the flour. Beat to combine, then spoon or scrape the batter into the pan. Smooth the surface with a spatula or the back of a spoon and sprinkle the almond meal over the top. Arrange the peaches on top cut side facing up, starting around the outside edge of the pan and working toward the center. Spoon the cinnamon topping over and around the peaches. 

Bake for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean (although the topping might still be a bit sticky). Keep an eye on it toward the end of cooking, as it can go from undercooked to overcooked very quickly. Set aside for 20 minutes in the pan to cool before removing and serving warm.
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