Cranberry Peach Cake

 

1 1/2 cups Sugar
3 eggs
3/4 cup soft butter, cut into cubes.
1 teaspoon vanilla
1/4 teaspoon almond extract 

1 tablespoon orange zest
2 cups flour
1 teaspoon salt
12 oz bag cranberries 
1/2 cup peeled very ripe or canned peached cut into cubes. 
1/2 cup slivered almonds

Preheat oven to 350 degrees.  Butter a 8" springform pan. 

In a stand mixer fitted with the whisk attachment whip the eggs and sugar until light in color and very fluffy.  with the mixer on high add the cubes of butter, one at a time, until well incorporated.  add in vanilla and almond extract and zest. mix until incorporated.  fold in peaches.

mix flour, salt and cranberries in a bowl.  once mixed, fold into the egg mixture until just combined. 

Spread mixture into prepared springform pan.  top with slivered almonds. 

bake cake for 75 to 90 minutes or until toothpick inserted in center comes out clean and top is golden brown. 

Cool cake for 30 minutes.  use a knife and run around the inner edge of pan to release the cake from the pan.