Peach Spoon Cake

This peach spoon cake is the perfect summer dessert with ice cream, especially if you are using fresh peaches!

Ingredients

1/2x1x2x

Original recipe (1X) yields 6 servings

• 2 1/2 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
• 2/3 cup all purpose flour
• 1/2 cup sugar
• 1/3 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon almond extract
• 8 tablespoons salted butter, divided
• ice cream or whipped cream, for serving (optional)

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Directions

1. Gather all ingredients. Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
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.Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
3. Whisk together flour, 1/2 cup sugar, almond flour, baking powder, and salt in a large bowl.Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
4. Whisk together milk, egg, remaining vanilla bean seeds, and almond extract in a small bowl.Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
5. Melt 6 tablespoons of the butter and stir into the milk mixture.Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
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.Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
7. Add milk mixture to the flour mixture and whisk until fully combined.  Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
8. Working quickly, transfer the batter to the warm pan. Spoon the peach slices and any juice collected evenly over the top. Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
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.Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali 
10. Serve warm. Top with ice cream or whipped cream, if desired.Photographer: Jacob Fox / Food Styling: Sammy Mila /  Prop Styling: Natalie Ghazali