This perfect take-along dessert features a crunchy cinnamon and almond topping over a moist, peach-laden cake. Change it up by using other fresh stone fruit like nectarines or plums.
1/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground 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
1 cup buttermilk
2 cups diced peeled peaches (3 to 4 peaches)(about 1 1/4 lb.)*
1 (2-oz.) pkg. sliced almonds (about 2/3 cup)
1. Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Combine sugar, cinnamon and ginger in small bowl.
2. Whisk flour, baking soda and salt in medium bowl.
3. 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. (Mixture will look curdled.) Stir in peaches. Spread batter in pan; sprinkle with almonds and cinnamon mixture.
4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
16 servings
PER SERVING: 230 calories, 8 g total fat (4 g saturated fat), 3.5 g protein, 37 g carbohydrate, 30 mg cholesterol, 160 mg sodium, 1.5 g fiber
TIP *To peel peaches, drop them into large pot of boiling water; boil 30 seconds or until skins loosen. Cool in ice water; peel skins with knife.