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Peach Almond Cake

Peach Almond Cake prepared dish

This tender peach almond cake pairs ripe sliced peaches with a buttery almond-scented crumb and a lightly crisp sugared top. It is simple enough for an afternoon bake and polished enough to serve with coffee, tea, or a spoonful of whipped cream.

This recipe is american style, dessert, scaled for 8 servings, with 20 min prep and 45 min cook.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 8

Quick cooking notes

  • Core ingredients include large eggs, baking powder, unsalted butter, plain greek yogurt.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 large large eggs (room temperature)
  • 1.5 tsp baking powder
  • 8 tbsp unsalted butter (softened, plus more for greasing)
  • 0.5 cups plain greek yogurt (room temperature)
  • 0.75 cups granulated sugar
  • 0.5 tsp fine salt
  • 1 tbsp turbinado sugar
  • 2 large fresh peaches (pitted and sliced 1/2 inch thick)
  • 1 cups all-purpose flour
  • 0.25 cups sliced almonds
  • 0.5 tsp almond extract
  • 1 tsp vanilla extract
  • 0.75 cups almond flour (finely ground)

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 15 minutes so the temperature is stable before baking.
  2. Grease a 9-inch round cake pan with a thin layer of softened butter, line the bottom with a round of parchment paper, and lightly butter the parchment so the cake releases cleanly after baking.
  3. Whisk 1 cups all-purpose flour, 0.75 cups almond flour, 1.5 tsp baking powder, and 0.5 tsp fine salt in a medium mixing bowl for about 30 seconds, until the leavening is evenly distributed and no almond flour clumps remain.
  4. Beat 8 tbsp softened unsalted butter and 0.75 cups granulated sugar in a large mixing bowl with an electric mixer on medium speed for 2-3 minutes, until the mixture is pale, fluffy, and slightly increased in volume.
  5. Add 2 large eggs one at a time to the butter mixture, beating on medium speed for about 30 seconds after each addition and scraping the bowl with a rubber spatula so the batter looks smooth and emulsified.
  6. Beat in 0.5 cups plain Greek yogurt, 1 tsp vanilla extract, and 0.5 tsp almond extract on low speed for 20-30 seconds, just until the wet mixture is creamy and evenly combined.
  7. Add the flour mixture to the wet mixture and fold with a rubber spatula for 45-60 seconds, stopping as soon as no dry streaks remain; the batter should be thick and spoonable rather than runny.
  8. Scrape the batter into the prepared 9-inch cake pan and spread it evenly to the edges with an offset spatula, smoothing the top so the cake bakes level.
  9. Arrange 2 large sliced fresh peaches over the batter in a single overlapping layer, pressing them in just lightly, then sprinkle 0.25 cups sliced almonds and 1 tbsp turbinado sugar evenly over the top.
  10. Bake the cake on the center rack at 350°F (175°C) for 42-48 minutes, rotating the pan after 30 minutes, until the top is golden, the edges pull slightly from the pan, and a toothpick inserted into the center comes out with only a few moist crumbs and no wet batter.
  11. Set the pan on a wire rack and cool the cake in the pan for 15 minutes, allowing the crumb to firm enough that it will not break when unmolded.
  12. Run a thin knife around the edge of the 9-inch pan, invert the cake onto a plate, remove the parchment, and turn it right side up onto the wire rack; cool for at least 30 minutes before slicing so the peach juices settle and the slices cut cleanly.
  13. Slice the cake into 8 wedges with a sharp knife and serve at room temperature, with the peaches glossy, the almond topping lightly crisp, and the interior moist but fully baked.

Nutrition (per serving)

  • Calories: 366
  • Protein: 8 g
  • Fat: 21 g
  • Carbohydrates: 39 g
  • Fiber: 3 g
  • Sugar: 24 g
  • Sodium: 220 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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