My peach almond cake is soft, golden, and just the right mix of rustic and elegant ~ with juicy peaches and a tender almond crumb that stays moist for days.
Almond Peach Cake made with fresh peaches and almond flour is an unfussy and deeply satisfying summer bake!
This cake is deceptively simple ~ there’s no frosting, nuts, or other additions ~ just sliced fresh peaches folded into a silky, almond-scented batter. But the golden, dimply texture and the heavenly aroma that greet you when you pull this almond peach cake out of the oven tell you that this is something special.
I love cakes that work any time of day or night ~ dust it with powdered sugar and eat it with a cup of coffee in the morning, or serve it with freshly whipped cream for an elegent-yet-effortless summertime dessert.
this almond peach cake has the best texture!
It’s soft, tender, and moist thanks to the juicy peaches and almond flour. It’s the kind of cake that stays fresh for days (if it lasts that long). And if you’ve ever been let down by a dry or dense homemade cake, this one’s your redemption. The almond flour gives it a delicate crumb, and the oil keeps it light and velvety. It’s an unfussy, deeply satisfying,
tips for baking with almond flour
TYPESOF ALMOND FLOUR
Blanched Almond Flour
→ Made from skinless almonds, usually fine-textured
→ Best choice for cakes, cookies, macarons, etc. I recommend Bob’s Red Mill “superfine” almond flour. It’s what I use when I bake with almond flour. Buy it here.
Almond Meal or Unblanched Almond Flour
→ Made from whole almonds with skins, often coarser
→ Best for rustic baked goods like hearty muffins, rustic tarts, or fruit crisps
STORING ALMOND FLOUR
I keep my almond flour in the freezer. Why? Nuts and nut flours have a relatively short shelf life in the pantry once opened because they naturally contain oils that can go rancid over time. Keeping them in the freezer prolongs their shelf life!
TEXTURE
Because almond flour is grain free and gluten free, the texture of this cake is different from your average wheat-flour based cake. Expect it to have a very moist, dense crumb with a wonderfully slightly-crumbly texture without being at all dry.
food photographer tips for picture perfect almond peach cake
Looks aren’t everything, but if you’ll be serving this cake to guests, here’s my advice for a pretty presentation.
To see those beautiful little peeks of golden peaches on the top of the cake, fold most of the peaches right into the batter, but reserve a handful of slices to scatter over top of the batter before baking. No need to push them in, the cake will rise around them as it bakes.
Take your time spreading the batter to the corners of your 9×13 pan to get your cake as even as possible, this will help it bake more evenly too.
Don’t skip lining your pan with parchment paper if you want to be able to remove this cake from the pan for serving.
Don’t skip the dusting of powdered sugar – the sugar will sink into the slightly wet peach slices and leave them visible through the sugar, it’s such a pretty look. You may want to dust just a tiny bit more sugar on top right before serving.
Almond Peach Cake
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My peach almond cake is soft, golden, and just the right mix of rustic and elegant ~ with juicy peaches and a tender almond crumb that stays moist for days.
Preheat oven to 350F. Spray your 9×13 baking pan with baking spray and line with parchment paper. The paper is optional but helps you lift the cooled cake out for easier slicing and serving. Set aside.
In a small mixing bowl, combine the 1 1/2 cups all purpose flour, 3/4 cup almond flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Whisk well, and set aside.
In a larger mixing bowl add the 1 cup vegetable oil, 1/2 cup Greek yogurt, 1 1/4 cup sugar, 3 large eggs, and 2 tsp almond extract.. Whisk everything well until smooth.
Add the flour mixture to the wet mixture and gently fold together just until a few streaks of flour still remain.
Fold in the sliced peaches, (reserve a handful of slices for scattering on top of the batter).
Pour the batter into your prepared baking pan, and gently nudge the batter into the corners so you have an even layer. Top with the reserved peach slices, no need to push them in, the cake will rise around them as it bakes.
Bake for about 35-40 minutes until risen and golden brown. A toothpick inserted into the center of the cake should come out without wet batter clinging to it.
Allow the cake to cool in the pan before carefully removing for slicing and serving. Dust with powdered sugar, if desired.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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make the most of summer stonefruit
It’s hard to resist picking up a few peaches, plums, or nectarines at the stores in the summertime, They’re like little jewels!
Yes, you can do that, it just won’t be quite as light and moist. Start by replacing the almond flour with about 2/3 cup regular flour, and maybe add a tablespoon of oil or yogurt to maintain moisture.
Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
This recipe sounds delicious. I’ve lots of peaches but no almond flour. Could this recipe be made with all purpose flour?
Yes, you can do that, it just won’t be quite as light and moist. Start by replacing the almond flour with about 2/3 cup regular flour, and maybe add a tablespoon of oil or yogurt to maintain moisture.