Peach Almond Cake Recipes

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PEACH-ALMOND UPSIDE-DOWN CAKE



Peach-Almond Upside-Down Cake image

Provided by Food Network Kitchen

Time 1h20m

Yield one 9-inch cake

Number Of Ingredients 12

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
4 medium peaches or nectarines, pitted and cut into 6 wedges each
1 1/2 cups all-purpose flour
1/2 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole milk
Vanilla ice cream, for serving (optional)

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.

PEACH-ALMOND COFFEE CAKE



Peach-Almond Coffee Cake image

Here's a peach-almond coffee cake that can be made ready in 40 minutes. This crunchy delight can be served at breakfast or as a snack!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

2/3 cup fat-free (skim) milk
1 egg or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons canola or vegetable oil
1/2 teaspoon almond extract
2 cups Reduced Fat Bisquick™ mix
1/3 cup sugar
1 cup chopped fresh or frozen (thawed and drained) peaches
1/2 cup Yoplait® Thick & Creamy vanilla lowfat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds

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.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

PEACH POUND CAKE



Peach Pound Cake image

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

PEACH-ALMOND CAKE



Peach-Almond Cake image

Our Caramel Peach Sauce is the key to this delicious layered cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

2 1/3 cups whole almonds, blanched or unblanched
1 cup granulated sugar
6 large egg whites
Pinch of salt
1 cup mascarpone cheese (8 ounces)
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 tablespoon peach schnapps
Caramel Peach Sauce

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 CAKE



Peach Almond Cake image

Make and share this Peach Almond Cake recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour (can use whole wheat)
3/4 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup plain low-fat yogurt
1/4 cup butter, melted
1/2 teaspoon almond extract
3 peaches, peeled and sliced
3 tablespoons blanched almonds, sliced
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 284.2, Fat 9.2, SaturatedFat 4.4, Cholesterol 69, Sodium 289.9, Carbohydrate 45.5, Fiber 1.6, Sugar 26.4, Protein 5.9

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Top Asked Questions

How long do you bake a peach almond cake?
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:.
How to make peach almond cake with yogurt?
In a small bowl ,coat chopped almonds , mango, peach cubes with flour and keep aside. Using a balloon whisk attachment on a handheld mixer or stand mixer cream sugar and Silk Dairy-Free Yogurt Alternative together for 30 seconds in a large bowl.
How to make peach almond upside down cake?
Spoon batter over peaches, and smooth top using a spatula. Bake on lower rack in preheated oven 10 minutes. Reduce oven temperature to 350°F, and immediately transfer cake to middle rack. Bake until a wooden pick inserted in center of cake comes out clean, about 25 minutes.
How do you make a peach pound cake?
Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches. Pour into a greased and floured 10-in. fluted tube pan.

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