Peach Almond Cake
Delight in the luscious harmony of sweet peaches and nutty almonds with this Peach Almond Cake, a dessert that’s as beautiful as it is flavorful! This easy-to-follow recipe combines the airy lightness of all-purpose flour with the richness of almond flour to create a tender crumb that melts in your mouth. Juicy, ripe peaches are gently folded into the batter, ensuring a burst of fruity flavor in every bite, while a topping of lightly toasted sliced almonds adds a delightful crunch. Hints of vanilla and almond extract elevate the cake’s aroma, making it irresistible from the moment it emerges from the oven. Perfect as a summer treat or a year-round indulgence, this cake is finished with a dusting of powdered sugar for an elegant, bakery-style presentation. Quick to prepare and ready in under an hour, this Peach Almond Cake is ideal for entertaining guests or savoring on a quiet afternoon. Serve it warm with whipped cream or a scoop of vanilla ice cream for a truly decadent experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Almond flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 0.5 cups Whole milk
- 2 cups Ripe peaches, peeled and sliced
- 0.25 cups Sliced almonds
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Alternately add the dry ingredients and the milk to the butter mixture in three parts, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Carefully fold in the sliced peaches using a spatula, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired, before serving. Slice and enjoy!
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 380.7 g | 138% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 216.0 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 518 mg | 40% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
