Peach and Almond Loaf Cake

As usual with summertime, I have been loving all the fresh fruit! We're eating tons of raspberries, cherries, blueberries, strawberries and peaches...and loving every minute of it! Last week I made fruit crisp for a weeknight dessert and the whole pan was devoured! The whole pan. But I didn't have to feel too badly about it since it was FRUIT after all. I think you could make that case for any dessert with fruit in it. It's fruit! So let's bake a cake with fruit.

This delicious cake is courtesy of Helen's blog, Casa Costello. The subtitle of her blog is "cakes, cooking, kids" and I noticed she takes part of a lot of challenges or clubs that are cake related, not to mention having her own cake business. So, I thought one of her cakes would be a terrific pick for this month's Secret Recipe Club.

I was right - it was a terrific pick! This is a wonderful pound-cake like cake, without the pound measurements! Studded with peaches and almonds, it is a wonderful summer dessert. We only had vanilla ice cream on hand, but I think it would amazing with a blueberry or raspberry ice cream - the more fruit the better!

Peach and Almond Loaf Cake

3/4 cup sugar
1/2 cup butter
2 eggs
1/2 tsp. almond extract
3 Tbsp. milk
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup sliced almonds
2 small peaches, peeled, pitted and diced

In a small bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating continually and scraping down the sides of the bowl so that the batter is thoroughly mixed. Beat in the almond extract.

Reduce the speed to low and alternately add the milk and flour mixture. Stir in the peaches and almonds.

Scrape batter into a greased 9" loaf pan. Bake at 350 for 45-55 minutes until a toothpick comes out completely clean. Cool in the pan for 20 minutes then carefully remove from the pan and cool on a wire rack completely.

Serves 8-10.

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