This peach almond cake is easy to make, full of fresh peaches and topped with sliced almonds and powdered sugar. It is incredibly delicious, light, juicy, crispy and tender. I like this cake especially warm from the oven, but it is also excellent at room temperature.
Fresh peaches, a fluffy texture and slightly buttery flavor turn this cake into a wonderful summer cake. With a cup of coffee and a good amount of sunshine… well, that’s simply perfect.
Tools & Equipment
- 26cm / 10-inch springform pan
- Cutting board
- Fine-mesh strainer
- Medium bowl
- Sharp knife
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Peaches: if you do not like peaches, you can replace them with other fruits, like: apricots, almost any berry, sliced apples, nectarines or pears. Frozen fruits can also be used in this recipe.
Baking Pan: you can bake this cake in any pan you like, it should have a diameter of about 20 to 26cm / 8 to 10-inches. Any pyrex, casserole, skillet or other kind of baking dish can be used. If you use a 20 or 23cm / 8 or 9-inch pan, the cake gains more height and moisture than in a 26cm / 10-inch pan and the baking time can slightly change.
Parchment: if you use a springform pan and you do not want to serve your cake on the springform pan bottom, line the greased bottom with parchment. Once baked and cooled release the cake ring and lift the parchment from the bottom of the pan. Now you can easily transfer the cake to a plate.
How to Make a Peach Almond Cake
Preheat the oven to 178°C / 350ºF. Grease a 26cm / 10-inch springform pan, dust lightly with flour and set aside. Weigh your ingredients.
Sift the flour, baking powder and salt together into a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy, for about 2 minutes. Mix in eggs and lemon zest and add the dry ingredients. Mix until combined.
Pour the batter into the prepared springform pan, smooth the surface with a spatula and place the peaches on top with the sliced side down.
Sprinkle with almonds and bake on the center rack for 40-50 minutes until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool on a wire rack for 10 minutes, then remove the sides of the springform pan and let it cool completely or serve it still slightly warm. Dust with powdered sugar before serving.
Storage: this cake is best within the first two days because of the fresh peaches. Keep it tightly covered in the fridge for up to 5 days, remove the cake from the fridge 1 hour before serving. You can freeze the cake for up to 3 months, thaw in the fridge overnight.
My Summary for Peach Almond Cake
Taste: this cake tastes buttery and fruity and is not too sweet. Perfect!
Texture: it is a very fluffy and light cake.
PROS: thanks to its light texture, the cake is in my opinion excellent for breakfast. With ice cream on top, it’s ideal for dessert. Although ice cream for breakfast is certainly not too bad 😉.
More “FRUITY” Recipes
- 125g flour (550)
- 2g baking powder
- Pinch of salt
- 200g granulated sugar
- 115g butter, at room temperature
- 2 eggs, at room temperature
- Zest of 1 lemon
- 5-6 peaches, sliced
- 10g almonds, sliced
- Powdered sugar, for dusting
- Preheat the oven to 178°C / 350ºF. Grease a 26cm / 10-inch springform pan, dust lightly with flour and set aside.
- Sift the flour, baking powder and salt together into a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy, for about 2 minutes.
- Mix in eggs and lemon zest.
- Add the dry ingredients to the mixture and mix until combined.
- Pour the batter into the prepared springform pan and smooth the surface with a spatula.
- Place the sliced peaches on top of the batter with the sliced side down. Sprinkle with almonds.
- Bake on the center rack for 40-50 minutes until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool on a wire rack in the pan for 10 minutes, then remove the sides of the springform pan and let it cool completely or serve it still slightly warm.
- Before serving, dust with powdered sugar.
Recipe adapted from Marian Burros, Times Classic.