Best Peach Almond Cake Recipe

This is the Best Peach Almond Cake Recipe! An easy recipe that results in a moist cake with a tender crumb. The brown sugar and peach topping combines beautifully with the sliced almonds for that ‘perfect bite’ every time.


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This recipe was inspired by Paula Deen’s Strawberry Almond Cake, with a few tweaks such as the brown sugar and butter mixture with sliced peaches added to the bottom of the bundt pan. And, of course peaches in stead of strawberries!

This is one of those cakes that you make and look forward to making again and again. It’s so easy to make with no fancy ingredients, yet can be decorated with fresh peaches and a dusting of powdered sugar to make it a show stopper for dessert as a finale for any meal.

Do you love peaches? We love everything peach! Peach cobbler, peach scones, peach loaf cake. Our peach trifle is a must-try!

Be sure to subscribe for email updates for every new recipe! We have several new peach recipes lined up for you this summer!

Ingredients

Ingredients for peach almond cake with text overlay.

You can find a full recipe card with the amounts needed for this recipe at the bottom of this page.

  • butter – softened at room temperature (some melted butted in the topping and that is specified on the recipe card at the bottom of the page)
  • granulated sugar
  • brown sugar
  • eggs – large eggs at room temperature. Take the eggs out of the fridge 30 to 60 minutes before you begin the recipe.
  • almond extract – for delicious flavoring
  • all purpose flour
  • almond flour – I used Bob’s Red Mills superfine, or use your favorite brand.
  • baking powder
  • salt
  • buttermilk
  • fresh peaches
  • sliced almonds
  • powdered sugar for garnish

Step by Step Instructions

This is an easy recipe that requires no fancy equipment. I like to use the stand mixer, or you can also use a regular hand mixer.

Creamed butter and sugar with egg in bowl from stand mixer.

Cake Batter

Preheat oven to 350°F.

In a large bowl, or bowl from stand mixer, beat butter and granulated sugar at medium-high speed until light and fluffy (about 5 minutes).

Scrape down the sides of the bowl often. The mixture should be a pale lemon color.

Next, add in the four eggs, one a time. Beat well after each one is added, followed by the almond extract and mix for about 30 seconds until it is incorporated into the batter as well.

Dry ingredients in mixing bowl with whisk.

In a large mixing bowl, whisk together all purpose flour, almond flour, cinnamon,baking powder and salt.

Peaches are added to cake batter in mixing bowl.

On low speed, gradually add dry ingredients to butter mixture alternately with buttermilk, beating just until combined after each addition. Stir in the diced peaches.

Almonds and peaches placed in the bottom of bundt cake pan.

Topping

Peel and slice two peaches into 8 slices each. In a small bowl, toss sliced peaches in 1/4 cup of brown sugar . Set aside.

In a separate small bowl, combine 1/3 cup brown sugar and 4 tablespoons of melted butter.

Spray a 15-cup Bundt pan with baking spray with flour.  

Sprinkle the bottom of the pan with sliced almonds. 

Next, drop the brown sugar/butter mixture by teaspoonful into the bottom of the pan, on top of the almonds. 

Spread the sliced peaches on next. 

Spread batter into pan. Gently tap pan on a kitchen towel-lined counter a few times to release the air bubbles.

Peach almond cake on white cake plate with apple blossoms on the side.

Bake 1 hour and 10 minutes, or until a cake tested inserted near the centre comes out clean. 

Let cool in pan on wire rack for 15 minutes.

Invert cake onto wire rack and cool.  

Garnish with powdered sugar. (Use a sieve for a fine sprinkle)

Slice of peach almond cake on white plate with fork.

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Peach almond cake on white plate with slice of peach on the side.

Best Peach Almond Cake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sandra Flegg
  • Total Time: 0 hours
  • Yield: 12 servings

Description

This is the Best Peach Almond Cake Recipe! An easy recipe that results in a moist cake with a tender crumb. The brown sugar and peach topping combines beautifully with the sliced almonds for that ‘perfect bite’ every time. 


Ingredients

Cake Batter

1 cup butter, softened at room temperature

2 and 1/3 cups granulated sugar

4 large eggs, room temperature

1/2 teaspoon almond extract

3 cups all purpose flour

1 cup almond flour (I used Bob’s Red Mills superfine)

4 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 and 2/3 cup buttermilk

2 cups diced peaches

Topping (goes into bottom of pan before batter)

1 and 1/2 cups sliced almonds

2 whole peaches (cut into 8 slices for lining bake pan)

1/4 cup brown sugar

Sugar mixture

1/3 cup brown sugar

4 tablespoons butter, melted

Garnish

1/4 cup powdered sugar

Garnish powdered sugar


Instructions

Cake Batter

  1. Preheat oven to 350°F. 
  2. In a large bowl, or bowl from stand mixer, beat butter and granulated sugar at medium-high speed until light and fluffy (about 5 minutes). Scrape down the sides of the bowl often using a rubber spatula.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in almond extract.
  5. In another large bowl, whisk together all purpose flour, almond flour, cinnamon, baking powder and salt.
  6. On low speed, gradually add dry ingredients to butter mixture alternately with buttermilk, beating just until combined after each addition.
  7. Stir in diced peaches.
    Topping
  8. Peel and slices two peaches into 8 slices each. In a small bowl, toss peaches in 1/4 cup of brown sugar.  Set aside.
  9. In a separate small bowl, combine 1/3 cup brown sugar and 4 tablespoons of melted butter.  
  10. Spray a 15-cup Bundt pan with baking spray with flour.
  11.  Sprinkle the bottom of the pan with sliced almonds. 
  12. Drop the brown sugar/butter mixture by teaspoonful into the bottom of the pan, on top of the almonds. 
  13. Spread the sliced peaches on next. 
  14. Spread batter into pan. Gently tap pan on a kitchen towel-lined counter a few times to release the air bubbles.
  15. Bake 1 hour and 10 minutes, or until a cake tested inserted near the centre comes out clean. 
  16. Let cool in pan on wire rack for 15 minutes.
  17. Invert cake onto wire rack and cool.  
  18. Garnish with powdered sugar. (Use a sieve for a fine sprinkle)
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, ten minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 720
  • Sugar: 59.4 g
  • Sodium: 121.9 mg
  • Fat: 33.8 g
  • Saturated Fat: 14.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 90.1 g
  • Fiber: 4.3 g
  • Protein: 12.4 g
  • Cholesterol: 116.7 mg

4 Comments

  1. Another delicious peach recipe. You’re becoming my go-to site for all things peach!! Love the peach and almond combination. Taste even better than it looks and it looks great!






  2. Love this recipe! I’d like to bake for my good friend who is allergic to nuts. Is it possible to replace the almond flour with all purpose flour? Would it be a 1:1 swap? And yes, the cake would then be just a peach cake. But I believe your recipe would still turn out delicious.






  3. This was absolutely delicious- dusted with powdered sugar and a vanilla glaze. The cake consistency is slightly more like a pound cake which we loved. Thank you!






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