1-Getting started with this Summer Peach Cake is as easy as preheating your oven. Begin by setting it to 350°F and preparing a 9-inch cake pan with butter and flour to keep everything from sticking. This step ensures your cake comes out clean and ready to serve at your next gathering.

2-Next, cut the 3 ripe peaches into bite-sized pieces and mix them with 3/4 teaspoon freshly ground nutmeg and 2 tablespoons of granulated sugar in a medium bowl. In a large bowl, cream the 6 tablespoons of softened unsalted butter with the remaining granulated sugar until smooth, then stir in the large egg, 1/2 cup buttermilk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract to build a rich base.

3-Now, in another bowl, combine 1 cup all-purpose flour, 1/2 cup almond flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda. Add this dry mix to the wet ingredients and stir until smooth, leaving a few lumps for that perfect texture. Pour the batter into your prepared pan, press the peach pieces into the top, and sprinkle with a pinch of turbinado sugar for a nice crunch.

4-Bake the cake at 350°F for 10 minutes, then lower the temperature to 325°F and continue baking for 45 to 55 minutes. Check if it’s done by inserting a tester into the center it should come out clean. Let it cool in the pan for 10 minutes before moving to a wire rack. This method works well for dietary tweaks like vegan substitutions, as mentioned earlier.