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.

this recipe!

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

Ingredients You’ll Need

• 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

Step by Step Instructions

Make The Cake Batter

STEP ONE – Preheat oven to 350°F.

STEP TWO – 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.

STEP THREE – 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.

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

STEP FIVE – 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.

MAKE THE TOPPING:

STEP SIX – 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.

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

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

STEP NINE – Sprinkle the bottom of the pan with sliced almonds. 

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

STEP ELEVEN – Spread the sliced peaches on next. 

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

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

STEP FOURTEEN – Let cool in pan on wire rack for 15 minutes.

STEP FIFTEEN – Invert cake onto wire rack and cool.  

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