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.
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.
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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
- 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.
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.
In a large mixing bowl, whisk together all purpose flour, almond flour, cinnamon,baking powder and salt.
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.
Peel and slice two peaches into 8 slices each. In a small bowl, toss sliced peaches in ¼ cup of brown sugar . Set aside.
In a separate small bowl, combine ⅓ 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.
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)