Buttermilk Peach-Almond Cake

Photo: Antonis Achilleos; Styling: Gerri Williams  

Buttermilk Peach-Almond Cake is a lightly sweet, very moist and simply delightful treat. The ground almonds give this cake pizzaz.

Yield: Serves 8
Cost per Serving: $.87
Recipe from All You

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Recipe Time

Prep Time:
Bake: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 417
  • Fat: 18g
  • Saturated fat: 8g
  • Protein: 8g
  • Carbohydrate: 58g
  • Fiber: 2g
  • Cholesterol: 85mg
  • Sodium: 277mg

Ingredients

  • 1 1/4 cups sugar
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup finely ground blanched almonds or almond flour
  • 1/4 teaspoon almond extract
  • 2 large eggs, at room temperature
  • 3/4 cup buttermilk
  • 2 small peaches, peeled, pitted, quartered and each quarter cut into 4 slices (32 slices total, about 2 cups)
  • 1/4 cup sliced almonds

Preparation

  1. 1. Place rack in middle of oven and preheat to 375°F. Line a 9-inch square baking pan with foil, allowing a 3-inch overhang on 2 sides. Butter foil and pan.
  2. 2. In a bowl, mix 1/4 cup sugar and cinnamon. In a large bowl, whisk flour, baking powder, baking soda and salt.
  3. 3. Using an electric mixer on medium speed, beat butter with 1 cup sugar until light, about 3 minutes. Scrape down bowl with a spatula and mix in ground almonds and almond extract. Add eggs, one at a time, beating well after each addition.
  4. 4. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
  5. 5. Spread batter evenly in pan; arrange peaches on top in 4 rows. Sprinkle cinnamon-sugar and sliced almonds on top. Bake until cake is golden on top and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack. Use foil handle to remove cake; serve at room temperature.
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