3 ripe peaches (peeled and chopped into chunks)
3/4 teaspoon freshly ground nutmeg
1 cup sugar
6 tablespoons softened unsalted butter
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup almond flour (or finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
Some turbinado sugar
Preheat the oven to 350°F. Butter and flour a 9-inch cake pan. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.
Cream together the butter and remaining sugar. Add the egg, buttermilk and extracts, and stir to combine. Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, and blend until smooth (some lumps may remain). Pour into the prepared pan.
Press the peaches into the top of the cake. They can be nicely arranged, or you can cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.
Bake for 10 minutes, then reduce the oven heat to 325°F and bake for an additional 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.