Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • In a bowl, mix 1/4 cup sugar and cinnamon. In a large bowl, whisk flour, baking powder, baking soda and salt.

  • 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.

  • Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.

  • 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

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