This peach almond cake recipe reminds me of Grandma’s warm embrace and infectious smile. It’s the peach cake you lounge on the sofa with as the afternoon sun tickles your cheek and spreads warmth all the way down to your toes.
Easy Peach Almond Cake
Mark Twain once wrote, “Good friends, good books, and a sleepy conscience: this is the ideal life.”
Well, Mr. Twain, can we also add good food to that list? Because good food, like this peach almond cake recipe sure makes for an ideal life!
This cake recipe is very similar in concept to an upside down peach cake with the peach slices nestled in the top of the cake, except there’s no flipping needed here.
Instead, this peach dessert is really straightforward and easy to make. And should you decide to make this at another time in the year when peaches aren’t in season, well, you can really choose your pick of fruit!
In the early fall, use plums or figs. As the season progresses, swap in persimmon or pears. And as you head into spring, feel free to use fresh strawberries!
Peach Almond Cake Gluten Free
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.
The sweet, juicy peaches just go so well with the moist and tender almond cake.
Technically, you could use regular flour to make this cake, but I really don’t think it would be the same.
While I didn’t set out with the intention to make a gluten-free cake recipe (I don’t necessarily adhere to a GF diet), I think the almond flour is integral to this recipe.
The almond flour contributes a tender crumb and incredible almond aroma and flavor.
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 this summer dessert was finally cool to cut into, I was rewarded with the taste of sweet vanilla and almond flooding my senses, the aroma you’d expect from any good almond flour cake.
The baked peaches were smooth and creamy against the light and tender, buttery crumb.
In a way, Mark Twain’s quote remains relevant, even without the addition of “good food” in his quote.
As I relished in each and every bite of this peach almond cake, I could feel my conscious getting sleepier and sleepier with sheer bliss over each and every bite!
- 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
- 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).
- Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside.
- 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.
- 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.
- 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.
- 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