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.

Nutrition per serving