almond cake peach

Oh, where do I even begin with this almond cake peach delight? It’s funny, whenever I pull this out of the oven, it’s like a little bit of sunshine fills my kitchen, and honestly, my whole mood lifts. This isn’t just a cake; it’s a memory. It takes me back to lazy summer afternoons at my grandma’s house, the air thick with the scent of ripe peaches and something sweet baking. This almond cake peach recipe is the closest thing I’ve found to bottling that feeling. It’s incredibly moist, bursting with almond goodness, and those juicy bursts of peach? Pure magic. It’s the kind of dessert that makes you pause, close your eyes, and just savor every single bite. If you love a good peach crumble or a classic pound cake, but want something with a bit more… well, *oomph*, you are going to adore this.

What is almond cake peach?

So, what exactly is this wondrous creation? At its heart, it’s a tender, moist almond cake that gets a serious flavor boost from the addition of fresh peaches. Think of it as a sophisticated yet wonderfully approachable treat. It’s not overly sweet, allowing the natural flavors of the almond and the peaches to really shine. The “peach” in the name isn’t just a suggestion; it’s a star player, providing pops of juicy sweetness and a beautiful texture throughout the cake. The almond flavor comes from a combination of almond flour and almond extract, giving it a depth that plain vanilla cakes just can’t touch. It’s like a warm hug in cake form, comforting and utterly delicious, perfect for those moments when you just need something truly special to brighten your day. It’s elegant enough for guests but so simple to make, you’ll find yourself whipping it up just for yourself on a quiet afternoon.

How to Make Almond Cake Peach

Quick Overview

This almond cake peach recipe is all about simple steps that lead to maximum flavor. You’ll whisk together your dry ingredients, then cream your wet ingredients, gently combine them, fold in the glorious peaches, and bake until golden and fragrant. The glaze is optional but highly recommended for that extra touch of sweetness and shine. It’s a straightforward process that guarantees a beautiful, delicious cake every single time, even if you’re a novice baker. Trust me, the hardest part is waiting for it to cool!

Ingredients

For the Main Batter:
Here’s what you’ll need for the cake itself. For the best results, make sure your eggs and butter are at room temperature – it makes a world of difference in how smoothly everything comes together. For the almond flour, I like to use finely ground almond flour; it creates a much more tender crumb. You can find it in most grocery stores now. If you can’t find almond extract, a good quality vanilla extract will work, but almond adds that signature nutty depth that I adore in this almond cake peach.

• 2 cups all-purpose flour
• ½ cup almond flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• ½ cup milk (whole or 2% works best)

For the Filling:
The star of the show! Fresh, ripe peaches are key here. If they’re not quite ripe, they can be a bit too firm and tart. I usually look for peaches that yield slightly to gentle pressure. You can absolutely use frozen peaches, too, just make sure they’re thawed and patted very dry to avoid adding too much extra moisture to the batter. I like to cut them into about ½-inch chunks.

• 3-4 medium ripe peaches, peeled, pitted, and chopped into ½-inch pieces
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon

For the Glaze:
This glaze is super simple and adds a lovely finish. It’s not too sweet, just enough to give a beautiful sheen and a little extra almondy goodness. If you prefer a thicker glaze, just add a little less milk. If you want it thinner, add a splash more milk. It should be pourable but not watery.

• 1 cup powdered sugar
• 2-3 tablespoons milk (or almond milk for extra flavor)
• ½ teaspoon almond extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven ready. Preheat it to 350°F (175°C). This consistent temperature is crucial for an even bake. Now, grab a 9-inch round cake pan or an 8×8 inch square pan. Grease it really well with butter or non-stick spray, and then lightly flour it. You can also line the bottom with parchment paper for extra insurance against sticking – I often do this, especially if I’m in a rush. A well-prepped pan means your beautiful almond cake peach will slide right out. I always give the pan a little tap on the counter after flouring to get rid of any excess.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisking them well ensures that the leavening agents and salt are evenly distributed throughout the flour, which means your cake will rise evenly and have a consistent flavor. You want a light and airy mixture before it even goes into the wet ingredients. I usually sift these together if I’m feeling particularly fancy, but a good whisk works wonders. This simple step prevents those dreaded pockets of unincorporated baking soda or salt!

Step 3: Mix Wet Ingredients

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar. Beat them on medium-high speed until the mixture is light, fluffy, and pale yellow, about 3-5 minutes. This process incorporates air into the batter, which is key for a tender cake. Next, beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the almond extract. If your mixture looks a little curdled at this point, don’t worry, it’s quite normal!

Step 4: Combine

Now, it’s time to bring the wet and dry ingredients together. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients (e.g., add one-third of the dry, then half the milk, then another third of the dry, the rest of the milk, and finally the remaining dry ingredients). Mix until just combined. Seriously, *just* combined! Overmixing develops the gluten in the flour, which can lead to a tough cake. A few streaks of flour are okay; they’ll disappear when you fold in the peaches.

Step 5: Prepare Filling

While the batter is coming together, toss your chopped peaches with 1 tablespoon of sugar, 1 tablespoon of flour, and ½ teaspoon of cinnamon in a small bowl. The flour helps to absorb some of the peach juices, preventing the cake from becoming too soggy, and the cinnamon adds a lovely warmth that complements both the almond and the peach. Give it a gentle stir to coat all the peach pieces.

Step 6: Layer & Swirl

Pour about two-thirds of the cake batter into your prepared pan and spread it evenly. Now, sprinkle the prepared peach mixture evenly over the batter. Don’t worry about perfectly distributing them; they’ll settle as the cake bakes. Spoon the remaining batter over the peaches, trying to cover them as much as possible. If you’re feeling artistic, you can use a toothpick or a skewer to gently swirl the batter and peaches together a bit, creating beautiful patterns. Don’t over-swirl, though, or you’ll just end up with a uniform color. You want those pockets of peachy goodness visible!

Step 7: Bake

Place the pan in your preheated oven. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached (no wet batter!). The exact baking time can vary depending on your oven, so keep an eye on it. The top should be golden brown and the cake should be pulling away slightly from the sides of the pan. The aroma that will fill your kitchen at this stage is just divine – pure almond cake peach bliss!

Step 8: Cool & Glaze

Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the cake onto the wire rack to cool completely. It’s really important to let it cool completely before glazing, otherwise, the glaze will just melt off! While it’s cooling, whisk together the powdered sugar, milk, and almond extract for the glaze. Start with 2 tablespoons of milk and add more only if needed to reach a drizzly consistency. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.

Step 9: Slice & Serve

Once the glaze has set slightly (which doesn’t take long!), it’s time to slice and enjoy! Use a sharp knife to cut clean slices. The best part about this almond cake peach is how wonderfully it holds up. It’s delicious served at room temperature, but I also love it slightly warm, especially with a scoop of ice cream. The contrast of the warm cake and cool ice cream is just heavenly.

What to Serve It With

This almond cake peach is so versatile, it fits into almost any meal or occasion. Here are some of my favorite ways to enjoy it:

For Breakfast: Forget boring toast! A slice of this cake is a fantastic way to start your day. It’s like a decadent breakfast pastry but so much easier. I love pairing it with a hot cup of coffee or a refreshing glass of orange juice. It feels special without being overly sweet, making it perfect for a lazy weekend morning. Imagine a slice with some fresh berries on the side – pure perfection.

For Brunch: This cake is an absolute showstopper for any brunch spread. Its beautiful appearance and delightful flavor will impress your guests. Serve it alongside some scrambled eggs, crispy bacon, and a fruit salad. For a touch of elegance, you can dust the top with a little extra powdered sugar before serving or garnish with a few fresh peach slices. A mimosa or a sparkling rosé pairs beautifully with its subtle sweetness.

As Dessert: This is probably its most natural habitat! Serve it slightly warmed with a scoop of high-quality vanilla bean ice cream or a dollop of freshly whipped cream. A drizzle of caramel sauce or a sprinkle of toasted slivered almonds on top adds an extra layer of indulgence. It’s also fantastic with a light fruit coulis, like a raspberry or strawberry sauce, to add a tart contrast.

For Cozy Snacks: Sometimes, you just need a little something sweet in the afternoon or late at night. This cake is perfect for those moments. Cut yourself a modest slice, maybe pair it with a cup of tea or a glass of milk, and enjoy a moment of pure comfort. It’s not so rich that you feel weighed down, making it ideal for a satisfying treat without the guilt. It’s also surprisingly good dunked into a warm beverage!

My family has a tradition of having this on the first official day of peach season. We always make sure to have a little extra for breakfast the next day, and it just feels like the perfect way to welcome summer’s bounty. It’s also become our go-to for potlucks because it travels so well and always gets rave reviews.

Top Tips for Perfecting Your Almond Cake Peach

I’ve made this almond cake peach more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. These are the little things that make the difference between a good cake and a truly unforgettable one.

Peach Prep is Key: Make sure your peaches are ripe but not mushy. If they are a bit firm, chopping them smaller will help them cook through nicely. Definitely pat them dry after chopping, especially if you’re using frozen peaches. Too much moisture can make the cake batter watery and affect the bake. I learned this the hard way after one particularly soggy bottomed cake!

Don’t Overmix the Batter: This is probably the MOST important tip for any cake. Once you add the dry ingredients to the wet, mix only until *just* combined. A few small lumps are totally fine. Overmixing develops gluten, which will make your cake tough and dense. You want it tender and light, so err on the side of under-mixing here. Seriously, stop mixing the moment you don’t see large streaks of dry flour.

Swirl for Visual Appeal: When layering the batter and peaches, don’t be afraid to get a little artistic with the swirl. Use a knife or a skewer to gently drag through the layers. You don’t need to do much – just a few strategic swirls will create beautiful marbling and ensure you get lovely pockets of peach throughout each slice. Aim for more of a marbled effect than a fully blended mix.

Ingredient Swaps: While this recipe is fantastic as is, I’ve experimented a bit! If you don’t have almond flour, you can substitute it with an equal amount of all-purpose flour, but you will lose some of that lovely nutty depth and tender crumb. For the milk, any kind will work in a pinch, but whole or 2% milk gives the best richness. For the glaze, you can swap almond milk for regular milk to intensify the almond flavor even further, or if you don’t have almond extract, good quality vanilla extract is a fine substitute, though it will change the flavor profile slightly.

Baking Precision Matters: Make sure your oven is fully preheated. An oven thermometer is a baker’s best friend, as oven temperatures can often be inaccurate. I always bake cakes on the middle rack to ensure even heat distribution. When testing for doneness, use a toothpick or skewer inserted into the *center* of the cake. If it comes out with wet batter, it needs more time. A few moist crumbs are perfect; it means it’s done but still beautifully moist.

Glaze Consistency is Everything: The key to a good glaze is achieving the right consistency. It should be thick enough to coat the back of a spoon and drip slowly, but not so thick that it’s hard to spread or so thin that it runs off the cake entirely. Start with the minimum amount of liquid and add more very gradually until you get it just right. It’s much easier to thin a glaze than to thicken it!

Storing and Reheating Tips

Proper storage is key to keeping this delicious almond cake peach tasting its best. Because of the fresh fruit, it doesn’t last quite as long as a cake without fruit, but with the right care, it stays wonderfully moist and flavorful.

Room Temperature Storage: If you plan to eat the cake within a day or two, you can store it at room temperature. Cover it loosely with plastic wrap or place it in an airtight cake keeper. Make sure it’s completely cooled before covering. This is perfect for when you want easy access to a slice for breakfast or a snack. It generally stays fresh and delicious for about 2-3 days this way, though the peaches might soften slightly.

Refrigerator Storage: For longer storage, or if you live in a very warm climate, the refrigerator is your best bet. Wrap the cooled cake tightly in plastic wrap, and then store it in an airtight container or cake keeper. It will stay good in the fridge for up to 5 days. The cake might firm up slightly in the fridge, but don’t worry – it will soften again at room temperature. I usually take a slice out about 20-30 minutes before serving to let it come back to room temperature.

Freezer Instructions: This cake freezes surprisingly well! Let it cool completely, and if you plan to glaze it, it’s often best to glaze it *after* thawing to prevent the glaze from becoming sticky or uneven. Wrap the unfrosted cake tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be stored in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack for several hours. If you glazed it before freezing, thaw it carefully to avoid moisture damage to the glaze.

Glaze Timing Advice: If you’re storing the cake at room temperature or in the refrigerator, it’s best to add the glaze just before serving or once the cake has cooled. If you are freezing the cake, I highly recommend glazing it *after* it has thawed. This prevents the glaze from becoming overly sticky or potentially weeping during the freezing and thawing process. You can whip up a fresh batch of glaze once the cake is thawed and ready to be served.

Frequently Asked Questions

Final Thoughts

So there you have it, my absolute favorite almond cake peach recipe! I truly hope you give this a try. It’s more than just a dessert; it’s a little bit of comfort, a memory, and a whole lot of deliciousness all wrapped up in one. It’s the kind of cake that brings people together, whether it’s for a special occasion or just a Tuesday afternoon treat. It’s proof that simple ingredients, treated with a little love and care, can create something truly magical. It’s one of those recipes that always makes me feel good about baking. If you’re looking for something moist, flavorful, and just downright delightful, this is it. I can’t wait to hear what you think or see your own beautiful creations!

If you loved this almond cake peach, you might also enjoy my Peach Crumble Bars for another peachy delight, or my Classic Almond Pound Cake for a pure almond fix. Happy baking, everyone!

Almond Peach Cake

A delightful almond cake infused with fresh peaches, perfect for any occasion.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Cake Batter

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cup almond flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 1 cup milk

Peach Filling

• 3 cups fresh peaches, sliced about 3-4 medium peaches
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

Instructions

 

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
• In a large bowl, whisk together the all-purpose flour, granulated sugar, almond flour, baking powder, and salt.
• In a separate bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• In a small bowl, toss the sliced peaches with sugar, cornstarch, and lemon juice.
• Pour half of the cake batter into the prepared pan. Spread the peach mixture evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.
• Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

This cake is delicious served warm or at room temperature. A dusting of powdered sugar is a lovely finishing touch.