Another great recipe from Coffee Cakes: Simple, Sweet, and Savory by Lou Seibert Pappas. In the book, it’s under “peach-cashew coffee cake” but I made it work for some ripe nectarines I had and I used slivered almonds (as mentioned in the recipe) instead of cashews.
1/2 cup (1 stick) unsalted butter at room temp
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract (or 1 tbsp amaretto liqueur)
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
4 peaches, peeled, pitted, and cut into 3/8 inch thick slices
I substituted nectarines
2 tbsp freshly squeezed lemon juice
1/4 tsp freshly grated or ground nutmeg
1/2 cup (2 oz) slivered almonds (or roasted cashews)
2 tbsp turbinado or Demerara sugar
Whipped cream or creme fraiche for serving (optional, so I left it out)
Preheat oven to 375 F. 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 prepared pan. Toss the peaches (or nectarines!) with the lemon juice and nutmeg and arrange them on top. Sprinkle with the nuts and sugar.
Bake for 25 to 30 minutes, or until golden brown. Let cool in pan on wire rack for 10 minutes, then remove the pan sides. Serve warm or room temp.
I ended up having to bake it for an additional 15 to 20 minutes because the center was still raw then I ended up broiling it for 5 minutes to toast the nuts on top.
Thick layer of fruit.
I love coffee cakes, so easy to bake and so delicious.