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Bakery | Pastry | Sweets, Breakfast, Kids  /  5.07.2020

Peach Almond Cake

by Anna Chwistek
Anna Chwistek

Peach almond cake. A delicious cake studded with juicy peaches.
Fresh peaches and almonds together in a delicate cake whose sweetness is subtle enough to lose yourself in every single bite. 50 minutes in the oven gives them time to soften and gently sink into the surrounding cake batter.

serving dumplings | Peach almond cake

It’s slightly nutty, because for the best result, we blend the shaved almonds to leave some little crunchy chunks. And thanks to the addition of ground almonds, the cake stays fresh for a couple of days, is soft and moist. 

While the cake batter can be made with almost any stone fruit, there’s something particularly satisfying about this cake when it’s paired with peaches. Preparing a cake with peaches is a delight itself.

serving dumplings | Peach almond cake

It’s a simple cake and super easy to make (but those are the best!). You don’t need fancy ingredients, just one bowl and fresh peaches. Perfect summer bake.
If you haven’t made a peach cake yet, you should give this one a try! 

serving dumplings | Peach almond cake

More cake, please!

  • Lemon blueberry crumb cake
  • Strawberry, almond and yogurt cake
  • Honey apricot tarts

serving dumplings | Peach almond cake

Yield: serves 8

Peach Almond Cake

Peach Almond Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • all ingredients must be at room temperature
  • 2 peaches, cut into wedges
  • 230 g/8 ounces flour
  • 100 g/3.5 ounces shaved almonds
  • 180 g/6.5 unces unsalted butter
  • 220 g/8 ounces sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • zest from 1/2 lemon
  • 1 tbsp lemon juice

Instructions

    1. Heat the oven to 170°C/340°F.
    2. Prepare a 24 cm/9.5 inches round cake pan, grease in with butter and layer with baking paper.
    3. In a food processor or blender, blend the shaved almonds for a few seconds until you get flour-like clumps.
    4. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add eggs, one at a time, beating until well combined.Add ground almonds, flour, baking powder, vanilla and lemon juice. Mix until combined.
    5. Pour the batter into the prepared pan and smooth the surface. Top with peaches. Bake for 50-55 minutes or until a skewer inserted comes out clean.
    6. Cool on a rack. Dust with powdered sugar. Enjoy!

Notes

Calories Per Serving: 502 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Bakery | Pastry | Sweets

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Tags

  • breakfast
  • cake
  • peach

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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