Preheat oven to 350°F. Grease or line a 9×13″ pan.
Make Cake: Cream butter and sugar until light and fluffy. Add egg and mix well to combine. Stir in baking soda and salt. Add the flour, one third at a time, alternating with the buttermilk. Stir in almond extract and half of the peaches. Spread into the prepared pan.
Sprinkle remaining half of the peaches evenly over the top of the cake.
Make Crumb: Whisk flour, sugar, cinnamon and salt together. Pour in butter and vanilla extract and stir until the mixture is evenly moistened.
Spread crumb mixture evenly over the cake batter. Bake at 350°F for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.
This recipe was from Joanne Chang’s Pastry Love cookbook – I recommend it. She opened her first bakery, Flour, a block away from our Boston apartment and it was such a treat to walk across the park and get something tasty.
I substituted apricots for figs, but otherwise followed the recipe exactly (with one exception- I let the dough rest overnight, instead of the 3-hour maximum it suggested). These turned out deliciously sweet, tart and buttery. I do have danish pastry leftover in the freezer, waiting for me, which isn’t a bad thing.