Week 14, Recipe 3, Golden Peach Cake

Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened*
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs*

1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 peaches, pitted and cut into 1/2-inch-thick wedges (3 donut peaches)*
1/4 tsp. grated nutmeg
1/4 tsp. ground cinnamon










1. Preheat oven to 350°F. Lightly butter springform pan.
2. Whisk together flour, baking powder, and salt.
3. Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
4. Spread batter evenly in pan, then scatter peaches over top. Stir together nutmeg, cinnamon, and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.





Points
Deliciousness: 5 points, it went too quick
Ingredients: 3 points
Originality: 1 point, adapted from: http://www.epicurious.com/recipes/food/views/Nectarine-Golden-Cake-354960#ixzz0z9EBdlYf
Documentation: 5 points
14 Points