Peach Spoon Cake

Ingredients

• 2.5 cups fresh or frozen peach slices , thawed and drained
• 1 tablespoon sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 vanilla bean , split and scraped, divided
• 0.67 cups all purpose flour
• 0.5 cups sugar
• 0.33 cups almond flour
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 0.25 cups milk
• 1 large egg
• 0.5 teaspoons almond extract
• 8 tablespoons salted butter , divided
• ice cream or whipped cream , optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C). Combine peach slices, 1 tablespoon sugar, lemon zest, lemon juice, and half of the vanilla bean seeds in a bowl. Let stand at least 30 minutes to allow the peaches to release their juices.

3. 3

   Whisk together flour, 1/2 cup sugar, almond flour, baking powder, and salt in a large bowl.

4. 4

   Whisk together milk, egg, remaining vanilla bean seeds, and almond extract in a small bowl.

5. 5

   Melt 6 tablespoons of the butter and stir into the milk mixture.

6. 6

   Place the remaining 2 tablespoons butter in an 8-inch square baking pan and place in the oven to melt, about 3 minutes. Once melted, swirl butter around in the pan to coat the bottom and up the sides.

7. 7

   Add milk mixture to the flour mixture and whisk until fully combined.

8. 8

   Working quickly, transfer the batter to the warm pan. Spoon the peach slices and any juice collected evenly over the top.

9. 9

   Bake in the preheated oven until golden brown and puffed, 30 to 35 minutes. Cool cake on a wire rack at least 15 minutes.

10. 10

    Serve warm. Top with ice cream or whipped cream, if desired.