Peach Almond Cake

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This peach almond cake reminds me of Grandma’s warm embrace and infectious smile. It’s the cake you lounge on the sofa with as the afternoon sun tickles your cheek and spreads warmth all the way down to your toes.

peach almond cake

Mark Twain once wrote, “Good friends, good books, and a sleepy conscience: this is the ideal life.” I feel like most people, including myself, tend to dismiss this type of philosophy and instead pour our energy into creating grand plans, longing for “bigger and better.”

Rather than appreciate what we have, we create illusions in our heads of things we think will make us happy. The way I’ve always interpreted this particular quote from Twain is that we should pay attention to the small things in life and try to live with a mind that is free of fear, guilt, or constant planning.

A sleepy conscience is living in the moment so wholeheartedly that you’ve ceased to mull over the past and ceased to anticipate the future. You’re purely in the moment, in the now. Of course, living this way is easier said than done, but in recent years, I’ve actually put a lot of effort into meditating and practicing living my life in the present.

Most importantly, I’ve learned to take a deep breath and embrace what’s right in front of me, which at the moment is this fragrant peach almond cake. 

Peach Almond Cake

Cinnamon, fresh peaches, and toasted almonds come together to deliver a perfumed, delicate cake whose sweetness is subtle enough to pass as a meal for breakfast, but pleasurable enough to lose yourself in every single bite.

While the cake batter can be made with almost any fruit (like nectarines), there’s something particularly gratifying about this cake when it’s paired with peaches. I think it’s because preparing this cake with peaches is a delight in itself.

As I ran my knife through the thin, yet distinctive, velvety skin of the peaches, I could feel the juices running down my wrist and onto my sleeve. I tried to catch the juices on their way down, but with each lick, I found myself pausing to savor their natural sweetness, rendering me too languid to catch their trail. 

While this peach almond cake was baking, I basked in the glorious smell of summertime in a baker’s kitchen, wishing my home could always smell like this.

When the cake was finally cool to cut into, I was rewarded with the taste of sweet vanilla and almond flooding my senses.

The baked peaches were smooth and creamy against the light and tender, buttery crumb. As I continued to relish in each and every bite of this peach almond cake, I could feel my conscious getting sleepier and sleepier until all I could think about was the sheer bliss of that very moment. 

peach almond cake

Peach Almond Cake

Yield: 10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Delicate almond cake with sweet peach slices nestled inside. 


  • 1.5 cups almond flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 6 tbsp unsalted butter, softened
  • 2/3 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/4 tsp grated lemon zest
  • 1/4 cup sour cream
  • 1.5 peaches, sliced 1/4" thin
  • almond flakes
  • powdered sugar, for topping


  1. Preheat the oven to 350°F. Grease a 9-inch cake pan (and, optionally, line the bottom of the pan with parchment paper, otherwise just grease very well).
  2. Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside.
  3. In another bowl, use a rubber spatula to cream the butter and sugar together until mixed well. Add the eggs, one at a time, and mix well until incorporated. Add the vanilla and grated lemon zest; stir to combine.
  4. Add the dry ingredients to the wet ingredients and stir with your spatula until they’re all blended together. Add the sour cream and stir until it’s fully incorporated.
  5. Pour the batter into the greased cake pan (it will be thick). Use your spatula to smooth out the top. Place the peach slices in a radial pattern, starting from the outer edges and working your way in. Sprinkle the top with the sliced or flaked almonds.
  6. Bake the cake for approximately 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Run a knife along the edges of the pan and flip out of the pan onto a wire cooling rack. Make sure to flip the cake right side up once it’s on the rack so that the top of the cake with the peaches are facing up. Once the cake is barely warm, dust the top with powdered sugar.
Nutrition Information:
Yield: 10 Serving Size: 10 Servings
Amount Per Serving: Calories: 256

51 thoughts on “Peach Almond Cake”

  1. I just made this cake exactly as described. The peaches made the cake completely watery. There’s a big puddle in the middle.

    • Hi Stefanie, I’m not sure why your cake was watery, as I’ve never had that issue with this cake. The only thing I can think is that either your cake was a bit underbred or you used very juicy peaches. Otherwise, I do this recipe with peaches, nectarines, and plums and never have this problem so I’m not sure how else to troubleshoot the issue here.

      • I wonder if it was canned fruit? I used canned peaches and ended up with too much moisture too 🙁 had to keep cooking much longer for it to be done. It was very yummy though 🙂 Next one I tried with fresh pear and it was too dry and cooked too quickly 🙁 lol
        I can’t get fresh peaches at the moment, any ideas how to make with canned peaches and manage the excess moisture? I did drain them before using, but that didn’t help.

      • Hi Eleni! Canned fruit won’t work the same because it’s not only that it’s more moist and wet, but it has preservatives and a higher sugar content that affect the baking chemistry for the cake. What you may want to try is slightly stewing the pear slices or sautéing them in a little butter in a pan to get them a little more moist and mimic the texture of a fresh peach slice. 🙂

      • Hi Beeta,
        Thanks for your reply. Thankfully the canned peaches I use don’t have any preservatives 🙂
        Will try sauteing the pears!

  2. Hi Beeta
    Thank you for sharing this recipe, the cake is tastes and looks amazing! I substituted Sour Cream with Greek Yogurt as that is what I had at hand…Came out wonderful!
    – Rajitha

    • Hi Rajitha! Thank you so much for the kind feedback. I’m so glad you enjoyed this recipe 🙂

  3. 30 years ago I used to buy a similar cake from a patisserie in Perth, Western Australia. Oh the joy of being able to savour it’s deliciousness once again!

    • Thanks for the comment, Annelise! That’s one of my favorite parts about cooking and baking…the fact that you can recreate your favorites right at home!

  4. Thanks Beeta. Once again a lovely and inspiring post. I have very fond memories of cooking with my grandmother, in fact I believe that’s what fueled my passion for cooking to this day. I want to make this cake as written and with every fruit on the planet! Quick question–might be able to use fresh figs? Than you again


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