Peach and almond cake super soft and delicious. How delicious peaches are! A fruit that instantly brings summer vibes, sweet and delightful. Besides indulging in big bites, I love using them as the main ingredient in many desserts, just like the recipe I want to share with you today. A super soft and moist Peach Cake with lots of peaches in the batter and on top. The final touch is the sliced almonds scattered on the surface before baking the cake. A crispy note that makes my Peach Cake truly special. Imagine the delightful aroma that filled my house once I took the Peach and Almond Cake out of the oven, one of the best desserts I’ve prepared. A crispy surface and a soft, moist heart, a perfect Peach Dessert for breakfast, a snack, or any time of the day. A delicious Summer Pantry Dessert with simple and genuine ingredients, yogurt in the batter makes it so soft it melts in your mouth. For the peaches, I used clingstone peaches but nectarines or yellow peaches work just fine. The best and softest Peach Cake ever, and you must make it too! Let’s head to the kitchen and prepare it together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: For a 8-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 172.56 (Kcal)
- Carbohydrates 26.58 (g) of which sugars 14.44 (g)
- Proteins 4.05 (g)
- Fat 6.01 (g) of which saturated 2.44 (g)of which unsaturated 1.52 (g)
- Fibers 1.35 (g)
- Sodium 19.36 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Peach Cake
- 2 eggs
- 1/2 cup oz sugar
- 3 1/2 tbsp oz butter (melted)
- 1 cup oz all-purpose flour
- 1/2 cup oz potato starch
- 1 lemon zest (untreated)
- 1 container plain yogurt (or peach flavored)
- 1 1/2 lbs oz peaches
- 1/2 cup oz sliced almonds
- 1/2 packet baking powder (8 grams)
- as needed powdered sugar (for decoration)
What You Need
- Mixer
- Cake Pan
How to Make Peach and Almond Cake
Wash the peaches, peel them, and cut half into cubes and the others into thin slices. Beat the 2 whole eggs with the sugar using an electric mixer for 8-10 minutes until you have a light and fluffy mixture.
Add the melted butter and a cup of plain yogurt (or peach-flavored). Mix. Continue the preparation by adding the sifted flour, potato starch, baking powder, and grated lemon zest.
Finish by adding the peach cubes and simply mixing with a spatula to incorporate them into the batter. Pour the mixture into an 8-inch diameter cake pan greased or lined with parchment paper.
Arrange the peach slices on the surface and then scatter the sliced almonds on top. Bake the Peach and Almond Cake in the preheated oven at 356°F in static mode for 35-40 minutes.
Always do the “toothpick test” to check the cooking even inside the cake. Let it cool well before turning it out onto a serving plate and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The Peach and Almond Cake stays super soft in a container for 2-3 days
If you want to make sliced almonds at home, you need to peel the almonds by dipping them in boiling water. After peeling them when they are still soft, slice them thinly with a sharp knife and then let them dry well in the air
Also check out my Peach Puff Pastry recipe
Your Questions
Can I substitute butter with oil?
Yes, with 3 1/3 tablespoons of seed oil or light olive oil
What can I replace the cup of yogurt with?
With 1/2 cup of milk, plant-based rice, soy, or almond milk is also fine
Can I replace potato starch with all-purpose flour?
Yes, with another 1/2 cup of flour
