- 2 medium peaches, peeled and sliced into 8 wedges
- 2 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) butter
- 1 Tbsp almond extract
- 2 tsp vinegar
- 1/4 cup applesauce
- 1 1/2 cups sugar
- 3 large eggs
- 3/4 cup cup whole milk
- 3/4 cup cup sliced almonds
- 2 medium peaches, peeled and chopped
- 1 Tbsp butter
- 1/4 cup granulated sugar, less if peaches are sweet
- 1 lemon, juiced
Preheat oven to 350°. Spray and flour 10″ spring form pan. Prepare peaches and set aside.
In a bowl, combine flour, soda, baking powder and salt and whisk. Set aside.
With a stand mixer fitted with the paddle attachment over medium speed, beat butter, sugar, and almond extract until light and fluffy, about 2 minutes. Add applesauce and mix until well blended. Add eggs one at a time beating between each addition. Beat in flour mixture in 3 batches, alternating with milk and beginning and ending with flour mixture; beat in each addition until just incorporated.
Spread batter evenly in pan. Arrange peach wedges carefully on top of batter in single layer. Top with almonds. Bake until toothpick inserted into the center comes out clean, 45-60 minutes.
To make the coulis, in a medium frying pan using medium-low heat, melt butter. Add rest of ingredients and stir to combine. Cook until peaches are soft.
Remove from heat and let cool.
In a blender, puree mixture. If mixture is too thick, add water 1 tablespoon at a time until consistency is as desired.
While cake is still warm, brush top with a layer of peach coulis. Let cool and serve with peach coulis.