During the height of the peach season I love to make this sweet, buttery torte and serve it with espresso as part of a special meal. It is quick to make, and is best served warm or at room temperature. Although it is still delicious on the second day, it tends to get very moist from the juice of the peaches, so plan to make it on the day you will serve it.
ВЅ cup (1 stick) butter, softened
1 cup sugar
ВЅ cup ground almonds
ВЅ cup unbleached white flour
1 teaspoon baking powder
ВЅ teaspoon almond extract
4 ripe peaches, peeled and sliced ВЅ inch thick
1 tablespoon butter, cut into bits
1 tablespoon sugar
2 tablespoons unbleached white flour
ВЅ teaspoon cinnamon
- Preheat the oven to 350В°F. Butter the bottom of a 9-inch springform pan.
- In a large bowl cream the butter and sugar together until blended. Add the almonds, flour, baking powder, eggs, and almond extract, and beat until smooth and fluffy.
- Scrape the batter into the springform pan and smooth over the top. Arrange the peach slices on top in one layer (they don’t have to be neat).
- In a small bowl make the topping: Toss together the butter, sugar, flour, and cinnamon. Cut the butter into the mixture until it is the texture of coarse crumbs. Sprinkle evenly over the peaches.
- Bake for 50 to 60 minutes, or until golden brown all over. Cool on a wire rack for 10 minutes, then remove the sides of the pan. Serve warm or at room temperature.