Peaches are just beginning to come in to the farmer's market and they are wonderful this year! Here are a couple of recipes that you might like.

Peach Coffee Cake

Topping:
3/4 cup flour
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 tsp. cinnamon
4 Tablespoons cold unsalted butter
1/2 cup sliced almonds

Cake:
1 1/2 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
4 Tablespoons unsalted butter, melted
1/2 cup milk
1 1/2 tsp vanilla
1 tsp almond extract
2 firm ripe peaches, peeled, pitted and sliced into 8-10 slices each

Preheat oven to 350o. Grease and flour 9 inch square baking pan.
Using a food processor, make the topping by combining all ingredients except almonds. Pulse several times until mixture resembles coarse crumbs. Set aside in a medium bowl. Add in almonds.

To make the cake, combine dry ingredients in a medium bowl and set aside. Using the same food processor bowl that you used for the topping, combine egg, melted butter, milk, vanilla and almond extract. Pulse several times or until mixture is smooth. Use a spatula to wipe down sides of bowl. Add in flour mixture. Pulse several times. Wipe down sides of processor bowl and continue to process until the mixture is smooth (30-45 seconds).

Spoon the batter into the prepared pan. Arrange peach slices over batter in a pretty pattern. Top evenlywith crumble topping.

Bake until golden brown and toothpick inserted comes out clean, about 45 minutes. Let cool for 20-30 minutes before slicing.