Almond Peach Cake: A Delightful Fusion of Flavors
Welcome back to our culinary corner! Today, we’re excited to share a recipe that marries the nutty goodness of almonds with the sweet juiciness of peaches – the Almond Peach Cake. This cake is not only a visual treat with its golden peach slices but also a symphony of textures and flavors in every bite. Perfect for summer gatherings or a cozy afternoon tea, let’s dive into this delightful recipe.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- 3-4 ripe peaches, sliced
- 1/4 cup sliced almonds
For the Almond Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon almond extract
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix the Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.
- Assemble the Cake: Pour the batter into the prepared cake pan and smooth the top. Arrange the peach slices on top of the batter in a circular pattern. Sprinkle the sliced almonds over the peaches.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Almond Glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled cake.
Tips for the Perfect Almond Peach Cake
- Use Fresh Peaches: Fresh, ripe peaches add the best flavor and texture. If fresh peaches are not available, you can use canned or frozen peaches, but make sure to drain them well.
- Almond Flour: Almond flour adds a rich, nutty flavor and a moist texture to the cake. If you don’t have almond flour, you can finely grind blanched almonds in a food processor.
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smooth batter and even baking.
Frequently Asked Questions
1. Can I use other fruits instead of peaches? Yes, you can substitute peaches with nectarines, plums, or apricots for a different flavor.
2. How do I store the cake? Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
3. Can I freeze the cake? Absolutely. Wrap the cooled, unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
There you have it – a beautiful and delicious Almond Peach Cake that’s sure to impress your family and friends. The combination of tender cake, juicy peaches, and crunchy almonds is simply irresistible. Happy baking, and don’t forget to share your creations with us!
Feel free to leave your comments and questions below, and tag us on social media with your almond peach cake photos. We love to see your baking adventures!