Peach Almond Cake Recipes

PEACH ALMOND CAKE

Steps:

• 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.

PEACH ALMOND CAKE

Steps:

• Preheat oven to 350°F.
• In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
• In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
• Stir into dry ingredients to make smooth, thick batter.
• Spoon batter into greased 9-inch springform pan or other round cake pan.
• Arrange peach slices on top in circular fashion.
• In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
• Sprinkle over peaches.
• Bake in preheated 350°F oven 45 to 50 minutes or until done.
• NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.

PEACH-ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
• Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
• Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH-ALMOND COFFEE CAKE

Steps:

• Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
• Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
• Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.

FIVE-INGREDIENT PEACH-ALMOND DUMP CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish with butter or cooking spray.
• Toss peaches and cinnamon together in baking dish. Sprinkle cake mix evenly over top of peaches. Drizzle with butter; sprinkle with almonds.
• Bake about 45 minutes or until top is golden and peach juices are bubbling. Cool 10 minutes before serving.

ALMOND AND PEAR CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
• Mix pear slices and amaretto liqueur together in a bowl.
• Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
• Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
• Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
• Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
• Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.

ALMOND CAKE WITH PEACHES AND CREAM

Steps:

• Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
• Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
• Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
• Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
• Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
• Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
• Just before serving, dust the top of the cake with confectioners' sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.

PEACH-ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Trace two 8-inch circles on each of two 12-by-16-inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
• In the bowl of a food processor, finely grind almonds and all but 1 tablespoon of sugar, about 1 minute. Transfer to a large bowl.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until soft peaks form, about 1 minute. Add remaining tablespoon of sugar, and beat for 30 seconds.
• Fold 2 egg whites into almonds and sugar until well combined. Fold in remaining 4 egg whites until just incorporated.
• Divide the mixture evenly among the 4 traced circles. With an icing or rubber spatula, spread mixture to edge of circles. Bake until lightly browned and a cake tester comes out clean, 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking for even browning. Remove from oven, and transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchment, and return cakes to wire racks to cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment, combine mascarpone, heavy cream, confectioners' sugar, and vanilla extract. Beat, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until you're ready to assemble the cake.
• Place one cake layer right side up on a serving plate. Brush lightly with peach schnapps, and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree (reserved when making caramel peach sauce) to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top, and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps, and spread remaining mascarpone cream over the top. Insert 4 or 5 cake testers into the cake, and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
• When ready to serve, remove the plastic wrap and cake testers. Lift peach pieces out of the sauce, and arrange on top of the cake. Serve remaining sauce on the side, or spoon over cake slices.

PEACH ALMOND POUND CAKE

Steps:

• In a large mixing bowl, cream the butter.
• Gradually add in the sugar, beating at medium speed with an electric mixer.
• Add in eggs one at a time; beat well after each.
• In a second bowl, mix together the flour, soda, and salt.
• In a third bowl, stir together the sour cream and peaches.
• Add the dry ingredients to the creamed mixture alternately with the peach mixture.
• Mix until just blended after each addition.
• Add in flavorings, stir gently to combine.
• Pour batter into two greased and floured 9x5 inch loaf pans.
• Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
• Cool in the pans for 10-15 minutes.
• Turn cakes out onto cooling rack to cool completely.