This peach cake is essentially what you would get if you crossed amaretti with a butter cake and filled it with fruit. It has the beautiful, deep sweetness of brown sugar, the soft texture and nutty flavor from the almond flour, and perfect moisture and tartness from stone fruit. It’s a great recipe for summer, because you can use any stone fruit you like. It’s fantastic made as written with just peaches, and is equally good with plums, apricots, or a mix.
I love stone fruit. Every summer I’m eating stone fruit for practically every meal. But sometimes making galettes and pies gets a bit tiring, and you just need to switch it up a little bit.
This cake is a combination of all things good and delicious: almond flour for flavor and texture, muscovado sugar for complex sweetness, warming spices, and of course, stone fruit! This version of the recipe simply calls for peaches, but you can easily substitute in any of your favorite stone fruits. I’ve made it with apricots, nectarines, and plums, and it’s all turned out fantastic.
Types of flour
This peach cake recipe is made with half all purpose flour, and half almond flour. Nut flours tend to retain a lot more moisture and tenderness once baked, and I am a firm believer that almond is the perfect flavor match for summer stone fruits. The all purpose flour in the recipe helps the cake retain a bit more structural integrity, while the almond flour ensures that it turns out deliciously soft, and never dry.
It should be noted that because of both the fruit content, and flour types of this cake, it is extremely moist, and can have a tendency to sink a little bit in the center. Don’t worry if it does– the warm, brown sugar buttery goodness of the crumb is well worth a little bit of sinkage. Plus, it still always looks beautiful, especially topped with a bit of powdered sugar.
The fruit is the star
This cake is really all about showcasing the best that the summer season has to offer. It has fruit inside the cake, and is topped with sliced fruit as well, because a peach cake should taste like… well… peaches!
That said, you can use any type of stone fruit that you like for this cake. Peaches are one of my favorite fruits, and I always have them on hand in the summer, but this cake works spectacularly with apricots, plums, and nectarines as well.
I suggest adding the topping layer of fruit part way through baking, once the cake has had a chance to firm up a bit. If you add the fruit at the beginning, it will likely sink into the cake, which truly only matters if you’re concerned about aesthetics. I always add my fruit topping layer halfway through the bake, but regardless of when you do it, the cake will be delicious.
Sugar and spice
This recipe calls for three types of sugar (four if you use powdered sugar for serving), and this variety serves a few purposes. The addition of the muscovado sugar to the granulated sugar gives the depth of flavor of brown sugar, and helps lend a delightful tenderness to the crumb. The turbinado sugar is a great touch for texture when sprinkled on top part way through baking.
If you’ve tried some of my other recipes, you’ll know that I’m a big fan of adding spices to pretty much everything. I think the spices in this recipe are a must, because they really add to the complexity of the flavor, and help to balance sweetness. However, if you are sensitive to spice, you can cut back or omit them.
Similarly, this recipe calls for one teaspoon of almond extract. If we’re being honest, when I make this cake for myself, I usually end up doubling that. I LOVE almond extract in my bakes. So if you’re a big fan of almond flavor, feel free to add a bit more to this recipe– it will only make it better!
I always bake this cake in a springform pan, but if you don’t have one, a 9″ round cake pan will do. Just be sure to line it with parchment, and grease well.
How to serve and store
You can serve this cake as is, with powdered sugar, or with extra sliced fruit. If you have any left over (which I doubt you will!), store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. This cake isn’t just for dessert: leftover slices make a great accompaniment with a cup of coffee or espresso. Just sayin’.
I hope you give this cake a try! It’s one of my favorites, is very forgiving and easy to adjust to whatever you have on hand, and is absolutely delicious. Be sure to tag me on instagram so I can see your bakes, and leave me a comment below! Your feedback helps other bakers who are giving this recipe a try, and I love hearing about your bakes!