Peach and Almond Cake

Serve this simple, summery cake with a dusting of powdered sugar, or whipped cream. (Victoria de la Maza)

Any combination of stone fruits works well for this simple, summery cake. I love it made with plums, nectarines, and apricots, or a combination of all.

I love no-fuss desserts, and this one will delight everyone served plain or with a large dollop of whipped cream. It’s best served at room temperature, and frankly, even better the day after it is made. I often serve it as a rustic dessert, but really, it would be delicious for breakfast with yogurt.

Makes one 9-inch square cake

• 2 sticks (1 cup) unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 cup almond flour
• 1/2 cup almond meal
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 8 ripe peaches, pits removed and sliced into four or six slices (see Note)

Preheat the oven to 350 degrees F and butter a 9-inch baking dish.

In a blender or food processor, blend the butter, eggs, sugar, and lemon juice until completely smooth. Add the almond flour and meal, baking powder, and salt and pulse to combine well. The mixture should be the consistency of thick pancake batter.

Pour 1/2 the batter into the greased baking dish. Arrange the fruit slices on top, then pour over the rest of the batter.

Bake for 45 minutes, or until the edges begin to separate from the baking dish and the top is golden. If the center jiggles or is soft to the touch, return to the oven for a few more minutes. Let it rest before serving.

Serve at room temperature, with powdered sugar, whipped cream, or yogurt.

Note: To remove the pits from stone fruits, cut the fruit all the way around from stem to stem and twist apart. Then, with a small paring knife, cut around the pit and pull out.