Listen up, bakers – this Peach Almond Cake is something else. After years of fiddling around with this recipe, I've cracked it. What makes it special? Good, ripe peaches (none of those hard ones from the supermarket), plus a proper measure of almond in three ways: the flour, the extract, and a good handful of slivered nuts on top.
Now, I won't fib – you can find plenty of peach and almond cakes out there, but this one's different. The crumb stays nice and moist (nobody likes a dry cake), and you get this lovely golden crust that makes you want to sneak a second slice. Mind you, the secret's in getting those proportions just right.
You know how some recipes get all fancy with their instructions? Not this one. Whether you're new to baking or you've been at it for decades like me, you'll find this straightforward enough. Just follow along, and you'll end up with exactly what you're after – a proper, honest-to-goodness cake that'll have everyone asking for the recipe.
Just remember: the peaches must be ripe – give them a gentle squeeze, and if they're too firm, let them sit on the windowsill for a day or two. Trust me on this one.
Recipe
A classic peach almond cake combines the sweet, juicy essence of ripe peaches with the nutty richness of almonds, creating a delightfully moist and flavorful dessert. The natural sweetness of peaches perfectly complements the subtle crunch and aromatic qualities of the almond flour, while the butter-based cake provides a tender, delicate crumb structure.
This cake can be enjoyed warm, perhaps with a scoop of ice cream on the side, similar to the comforting notes found in a Peach and blueberry cobbler. This recipe yields a 9-inch round cake that serves 8-10 people and takes approximately 1 hour and 15 minutes to prepare and bake. The dessert works particularly well during peach season when the fruit is at its ripest, but can be made year-round using quality canned peaches when fresh ones aren't available.
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
- 3 ripe peaches, sliced
- 1/4 cup sliced almonds
- Powdered sugar for dusting
Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan. Mix dry ingredients in one bowl and cream butter and sugar in another until light and fluffy. Add eggs one at a time, then extracts. Gradually incorporate the dry ingredients alternating with milk.
Pour batter into the prepared pan, arrange peach slices on top, and sprinkle with sliced almonds. Bake for 45-50 minutes until a toothpick comes out clean, then cool completely before dusting with powdered sugar.
For best results, select peaches that are ripe but still firm enough to hold their shape when sliced. The cake can be stored at room temperature for up to 3 days in an airtight container, though the texture is best within the first 48 hours. If using canned peaches, drain and pat them dry thoroughly to prevent excess moisture from affecting the cake's consistency.
This rustic Peach Almond Cake draws inspiration from traditional Italian fruit crostatas, where fresh seasonal fruit meets delicate almond frangipane. Originally developed in Northern Italy's orchards, where both peaches and almonds flourish in the Mediterranean climate, this dessert celebrates the natural affinity these two ingredients share.
The cake's dense, moist crumb comes from ground almonds, while fresh peaches add bright bursts of summer sweetness. While fancy pastry shops might dress up similar creations with glazes and decorative elements, this homestyle version keeps things elegantly simple, letting the pure flavors of ripe peaches and toasted almonds take center stage.
Conclusion
This Peach Almond Cake is a real keeper – the kind that reminds me of summer afternoons in the kitchen with my mother. You'll find the sweet, ripe peaches work their magic with the crunchy almonds, making a cake that's good and proper moist without being heavy. I've been baking this one for years and it never disappoints. The trick is getting those peaches just right – they should give a little when you press them with your thumb. Don't fret if some peach juice runs into the batter – that's exactly what you want. The almonds need a light toasting first, mind you, just enough to wake up their flavor. When it comes out of the oven, let it cool a spell before cutting. Makes a fine dessert with a bit of cream, or just as it is with your afternoon tea.