Peach Poppyseed Buttermilk Cake

One Year: Berry Goat Cheese Shortcake Ice Cream Sandwiches
Two Years: Peach Caprese with Tarragon and Fig-Infused White Balsamic
Three Years: Turkey, Black Bean, and Sweet Potato Tacos
Four Years: Caramelized Fig, Manchego, and Prosciutto Sandwiches

Peach Poppyseed Buttermilk Cake
Adapted from The Vanilla Bean Cookbook
Makes 1 9-inch cake

1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp poppy seeds
1 stick unsalted butter, at room temperature
1 cup sugar, plus 1 tsp for sprinkling
1 large egg
1 tsp pure vanilla extract
1/2 tsp almond extract (I used princess emulsion)
1 cup buttermilk
1 1/2 cups (roughly 2 medium) peaches, peeled and chopped

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan and line the bottom with parchment paper. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds. In a large bowl, beat the butter on medium until smooth. Add the sugar and beat on medium until light and fluffy, 3 to 5 minutes. Add the egg and beat on medium until combined. Add the vanilla and almond extracts and beat on low until incorporated. Add half the flour mixture and mix on low until just combined. With the mixer running on low, add the buttermilk in a slow, steady stream, stopping to scrape the bowl. Add the rest of the flour and mix on low until just combined. Add the peaches and stir in gently until just mixed in. Pour the batter into the prepared pan. Smooth the top with an offset spatula or knife and sprinkle the top with the remaining tablespoon of sugar. Bake 25 to 32 minutes, until the cake is golden and a wooden skewer or toothpick inserted in the center comes out with the tiniest bit of crumb. Transfer the pan to a wire rack and let cool for 15 minutes. Remove the cake from the pan and finish cooling completely on the rack.