- Cooking spray
- 2 1/4 cups all-purpose flour, plus more for pan
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup ( 1 1/2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 Tbsp almond extract
- 1/4 cup applesauce
- 2 tsp vinegar
- 3 large eggs
- 3/4 cup whole milk
- 4 peaches, peeled and sliced in 8 wedges
- 3/4 cup sliced almonds
- 2 medium peaches, peeled and chopped
- 1 cup water
- 1 cup sugar
- 1 lemon, juiced
Preheat oven to 350.° Spray and flour a bundt cake pan.
To make cake, in a bowl, combine flour, baking powder, soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar and beat until light and fluffy, about 3 minutes. Add almond extract, applesauce, and vinegar and mix until well blended. Add eggs, one at a time, mixing between each addition.
Add flour mixture in 3 batches, alternating with milk and beginning and ending with flour mixture; beat in each addition until just incorporated.
Arrange peach wedges carefully in bottom of pan. Pour batter evenly over peaches. Bake until a toothpick inserted into center comes out clean, for 45-60 minutes.
To make sauce, in a blender or food processor, puree peaches. In a medium saucepan over high heat, add peaches, water, sugar, and lemon juice and bring to boil. Reduce heat to low and simmer, stirring often, 20-25 minutes. Let cool and serve with Peach Almond Cake and sprinkle with almonds.