Peach Almond Cake

The first time I baked Peach Almond Cake, I was amazed at how light and sweet it tasted. The juicy peaches blended so well with the nutty almonds. It felt like summer in every bite.

I kept thinking, this cake is perfect for any afternoon snack or even a special dinner. The soft peaches give it that fresh flavor. And the almonds add just the right crunch.

Every time I serve it, everyone goes back for another slice. It’s sweet but not too heavy, and it smells so good while baking. Honestly, it’s the kind of cake that makes the whole house feel warm.

So, let’s make this Peach Almond Cake together. I’ll show you how easy it is, step by step, and soon you’ll have a cake that feels both simple and special.

Why You’ll Love This Recipe

• Sweet and Fruity: The ripe peaches provide a juicy, natural sweetness that pairs beautifully with the nuttiness of almond flour.
• Soft and Moist: The combination of butter, sour cream, and eggs creates a soft, moist cake that’s rich yet light.
• Easy to Make: With just a few simple steps, you’ll have a cake that’s impressive and delicious.
• Perfect for Summer: Peach season is the perfect time to showcase this cake, but you can enjoy it year-round with fresh or frozen peaches.
• Gluten-Free Option: By using almond flour instead of traditional flour, this cake is naturally gluten-free without sacrificing flavor or texture.
• Great for Special Occasions: Whether it’s a birthday, a family gathering, or a simple weekend treat, this cake is sure to make an impression.

Required Kitchen Tools

To make this cake, you’ll need the following kitchen tools:

• Mixing Bowls: You’ll need a couple of medium-sized bowls for mixing the dry and wet ingredients.
• Electric Mixer: A hand mixer or stand mixer will help you achieve a smooth, fluffy batter, but a whisk can work in a pinch.
• Cake Pan: A 9-inch round cake pan works perfectly for this recipe. You can also use a springform pan for easy removal.
• Spatula: To fold in ingredients and scrape down the sides of your mixing bowl.
• Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect texture.
• Oven Thermometer (optional): Ensure that your oven is at the right temperature for perfect results.

Ingredients

Here’s what you’ll need to make this delightful cake (exact measurements are in the recipe card below):

• Almond Flour: Provides a nutty, rich flavor while keeping the cake moist. This is a key ingredient to make the cake naturally gluten-free.
• Baking Powder: Helps the cake rise and gives it a light, airy texture.
• Cinnamon: A warm spice that perfectly complements the peaches and almonds.
• Salt: A pinch of salt balances the sweetness and enhances the other flavors.
• Unsalted Butter: Adds richness and moisture to the cake. Be sure it’s softened for easy mixing.
• Granulated Sugar: Sweetens the cake. You can also experiment with other sweeteners like honey or maple syrup for a twist.
• Eggs: Provide structure and moisture to the cake, making it tender.
• Vanilla Extract: Adds depth and enhances the other flavors.
• Lemon Zest: A little lemon zest adds a refreshing, citrusy note that balances the sweetness of the peaches.
• Sour Cream: Contributes to the cake’s moisture and adds a tangy richness that enhances the overall flavor.
• Fresh Peaches: These fresh, juicy fruits are the star of the show! They add natural sweetness and make the cake extra special.
• Almond Flakes: For a beautiful crunchy texture and added almond flavor.
• Powdered Sugar: For dusting on top, adding a touch of sweetness and a beautiful finish.

Variations for Peach Almond Cake

• Use Different Fruits: While peaches are the star of this recipe, you can experiment with other fruits like plums, nectarines, or apricots for a unique twist. Frozen fruits work as well, but be sure to thaw and drain them to avoid excess moisture.
• Add Nuts: If you’re a fan of extra crunch, try adding some chopped almonds or even hazelnuts to the batter for a bit more texture and flavor.
• Make it Vegan: To make this cake vegan, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and replace the butter with coconut oil or dairy-free margarine.
• Gluten-Free Flour Mix: If you don’t have almond flour, you can substitute it with a gluten-free flour blend, but the texture will vary slightly.
• Add a Streusel Topping: For a little extra sweetness and crunch, sprinkle some brown sugar, cinnamon, and chopped nuts over the cake before baking.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal. This ensures that the cake won’t stick and comes out perfectly when it’s time to serve.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, baking powder, cinnamon, and a pinch of salt. Set this aside for later.

3. Cream the Butter and Sugar

In a separate large bowl, use an electric mixer (or whisk by hand if you prefer) to cream together the softened butter and granulated sugar. Beat them on medium speed until the mixture becomes light and fluffy, about 2-3 minutes. This step helps create a soft, tender texture in your cake.

4. Add the Wet Ingredients

Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and sour cream. Mix until everything is well combined. The sour cream adds a rich, moist texture that really enhances the flavor of the cake.

5. Combine the Dry and Wet Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing gently until everything is just incorporated. Be careful not to over-mix, as this can result in a dense cake.

6. Add the Peaches and Almonds

Fold in the sliced peaches and almond flakes with a spatula, ensuring they are evenly distributed throughout the batter. The peaches will soften and become juicy during baking, while the almonds will add a delightful crunch.

7. Bake the Cake

Pour the batter into the prepared cake pan and spread it out evenly. Place the pan in the oven and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and firm to the touch.

8. Cool the Cake

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will ensure it keeps its shape and doesn’t collapse.

9. Finish with Powdered Sugar

Once the cake has cooled, dust it with a light sprinkle of powdered sugar for a finishing touch. The sugar adds a delicate sweetness and a beautiful look.

Serving and Decoration

How to Serve Peach Almond Cake

This cake is wonderful on its own, but there are several ways to serve it for an even more indulgent experience:

• With Whipped Cream: Add a dollop of freshly whipped cream on top of each slice for a rich, creamy contrast.
• With Ice Cream: Pair it with a scoop of vanilla or cinnamon ice cream for a deliciously comforting dessert.
• As a Layer Cake: If you prefer a layered version, you can double the recipe and stack the cakes with a layer of whipped cream or fruit compote between them.
• Topped with More Fresh Peaches: For extra peach flavor, serve the cake with a few slices of fresh peaches on top, or even a peach compote.

This cake is a beautiful addition to any brunch, tea party, or dinner gathering. It pairs wonderfully with a hot cup of tea or coffee, making it perfect for both casual and more formal occasions.

Storing Peach Almond Cake

• Unfrosted Cake: Store the unfrosted cake in an airtight container at room temperature for up to 3-4 days.
• Frosted Cake: If you’ve added whipped cream or other toppings, store the cake in the fridge and consume it within 2-3 days.
• Freezing: You can freeze individual slices of cake for up to 3 months. Just wrap each slice tightly in plastic wrap and place it in a freezer-safe bag. Thaw in the fridge overnight before serving.

Nutrition Facts (Per Slice)

Nutrient	Amount
Calories	325
Total Fat	16g
Saturated Fat	6g
Cholesterol	55mg
Sodium	170mg
Total Carbohydrates	40g
Dietary Fiber	2g
Sugars	24g
Protein	6g
Vitamin A	6% DV
Vitamin C	4% DV
Calcium	5% DV
Iron	7% DV

Peach Almond Cake FAQs

Can I use frozen peaches?

Yes, you can! Just be sure to thaw and drain them well to prevent excess moisture in the batter.

Is this cake gluten-free?

Yes, this recipe uses almond flour, which makes it naturally gluten-free. However, if you’re using a different flour, be sure to check for gluten content.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day or two in advance, and it will still taste just as fresh when you serve it.

Conclusion

This Peach Almond Cake is everything you could want in a dessert: moist, flavorful, and full of the sweet, fresh taste of peaches. It’s easy to make and perfect for any occasion, whether you’re serving it to guests or enjoying it alone with a cup of tea. With its natural sweetness, rich texture, and light crunch from the almonds, it’s sure to be a hit. Try it today and treat yourself to a slice of fruity, nutty heaven!