Buttermilk Peach-Almond Cake

Name: Buttermilk Peach-Almond Cake
Prep time: 30 min
Total time: 80 min
Yield: Serves 8
Ingredients: 1 ¼ cups sugar; ½ teaspoon cinnamon; 1 ¾ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; ½ cup finely ground blanched almonds or almond flour; ¼ teaspoon almond extract; 2 large eggs, at room temperature; ¾ cup buttermilk; 2 small peaches, peeled, pitted, quartered and each quarter cut into 4 slices (32 slices total, about 2 cups); ¼ cup sliced almonds

3 Ratings
3 Reviews

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

Recipe by MyRecipes July 2012

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Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:

30 mins

bake:

50 mins

total:

80 mins

Yield:

Serves 8

Nutrition Info

Directions

Step 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.

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Step 2
In a bowl, mix 1/4 cup sugar and cinnamon. In a large bowl, whisk flour, baking powder, baking soda and salt.
Step 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.
Step 4
Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
Step 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.

Nutrition Facts

Per Serving:

417 calories; fat 18g; saturated fat 8g; protein 8g; carbohydrates 58g; fiber 2g; cholesterol 85mg; sodium 277mg.

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teafortwo

09/22/2013

I had to cook it a little longer and burnt the bottom. Otherwise it was delicious and a great way to use some super fresh peaches.

VeggieYum

05/31/2013

The best cake I have ever made from scratch! I used homemade "buttermilk": 1 tbsp. apple cider vinegar, 1 cup regular soy milk, combine and let sit at least 10 minutes. Not too sweet. The foil worked great for removing the cake cleanly for serving.

beckysander

09/21/2012

I absolutely love this cake! I am the person who loves to bake, but usually am not all that thrilled with cake. The peaches were the ingredient that got me to try this one. It is now one of my favorite cakes. I made this as a quick birthday cake for a friend. I had fresh peaches on hand and took the risk to try something new for my wonderful friend. It did not dissappoint. I did use 3 peaches on top because I wanted it to taste like Peach Cake. Yummo, what a delightfully delicious treat. The ground almonds give this cake Pizzaz. It is lightly sweet, very moist and simply delicious.

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Buttermilk Peach-Almond Cake

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Buttermilk Peach-Almond Cake

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Buttermilk Peach-Almond Cake

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Buttermilk Peach-Almond Cake