Summer Peach Cake

I found this recipe online and it's a BIG hit, where ever I serve it. I can't believe how easy it is. Not too sweet and bursting with fresh peach flavor.

3 ripe peaches (cling and freestone are both fine or substitute nectarines)
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, you can find this at Trader Joe's (or finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
Turbinado Sugar, for topping the cake, or just use regular sugar.

Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan. (I use a springform pan.)

Cut the peaches in half and remove pits, then chop roughly. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla and almond extracts, and stir to combine.

Combine the flours, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients and mix until smooth (some lumps may remain). Pour batter into the prepared pan, and smooth top.

Lightly press the peaches into the top of the cake. (There’s really no need to arrange them fancily, as they’ll sink into the cake as it bakes. Completely cover the top of the cake with peaches, cramming them in) Sprinkle turbinado sugar over the top of the cake; you’ll need about 2 tablespoons.

Bake cake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.