PEACH ALMOND CAKE
Delicate almond cake with sweet peach slices nestled inside.
Provided by Beeta @ Mon Petit Four
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 9-inch cake pan (and, optionally, line the bottom of the pan with parchment paper, otherwise just grease very well).
- Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside.
- In another bowl, use a rubber spatula to cream the butter and sugar together until mixed well. Add the eggs, one at a time, and mix well until incorporated. Add the vanilla and grated lemon zest; stir to combine.
- Add the dry ingredients to the wet ingredients and stir with your spatula until they're all blended together. Add the sour cream and stir until it's fully incorporated.
- Pour the batter into the greased cake pan (it will be thick). Use your spatula to smooth out the top. Place the peach slices in a radial pattern, starting from the outer edges and working your way in. Sprinkle the top with the sliced or flaked almonds.
- Bake the cake for approximately 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Run a knife along the edges of the pan and flip out of the pan onto a wire cooling rack. Make sure to flip the cake right side up once it's on the rack so that the top of the cake with the peaches are facing up. Once the cake is barely warm, dust the top with powdered sugar.
Nutrition Facts : Calories 256 calories, ServingSize 10 Servings
PEACH ALMOND CAKE
Make and share this Peach Almond Cake recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
- In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
- Stir into dry ingredients to make smooth, thick batter.
- Spoon batter into greased 9-inch springform pan or other round cake pan.
- Arrange peach slices on top in circular fashion.
- In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
- Sprinkle over peaches.
- Bake in preheated 350°F oven 45 to 50 minutes or until done.
- NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.
Nutrition Facts : Calories 284.2, Fat 9.2, SaturatedFat 4.4, Cholesterol 69, Sodium 289.9, Carbohydrate 45.5, Fiber 1.6, Sugar 26.4, Protein 5.9
PEACH ALMOND POUND CAKE
A moist pound cake that uses those juicy summer peaches. I have served this at bridal brunches and teas.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the butter.
- Gradually add in the sugar, beating at medium speed with an electric mixer.
- Add in eggs one at a time; beat well after each.
- In a second bowl, mix together the flour, soda, and salt.
- In a third bowl, stir together the sour cream and peaches.
- Add the dry ingredients to the creamed mixture alternately with the peach mixture.
- Mix until just blended after each addition.
- Add in flavorings, stir gently to combine.
- Pour batter into two greased and floured 9x5 inch loaf pans.
- Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
- Cool in the pans for 10-15 minutes.
- Turn cakes out onto cooling rack to cool completely.
PEACH POUND CAKE
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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