Best Peach Almond Cake Recipes

PEACH-ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
• Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
• Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

PEACH-ALMOND COFFEE CAKE

Steps:

• Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
• Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
• Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.

ALMOND CORNMEAL CAKE WITH PEACH AND BERRY COMPOTE

Steps:

• Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.
• Whisk together cornmeal, flour, baking powder, and salt.
• Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.
• Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.
• Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.

BOURBON-GLAZED PEACH COFFEE CAKE WITH ALMOND CRUMBS

Steps:

• Combine the flour, brown sugar, almonds, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
• When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PEACH ALMOND CAKE

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.

SUGAR FREE PEACH ALMOND UPSIDE DOWN CAKE

Steps:

• Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
• Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
• In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
• Stir the wet ingredients into the dry until just mixed.
• Pour batter over peach in pan.
• Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
• Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
• Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
• Food Exchanges: 1 bread, 1/2 fruit.

PEACH/ALMOND BUNDT CAKE

Steps:

• Mix cake mix, eggs, oil and almond flavoring until smooth. It will be fairly stiff. I found chopping the peaches in the pie filling in half works best. Gently fold pie filling into cake mixture until all is blended. Try not to break the peaches up anymore than necessary. Pour into well greased bundt pan. Bake at 350 degrees until cake tests done.
• Let cool completely in pan before removing from pan.
• Make glaze to desired consistency and pour over cooled cake.
• Glaze and serve. Looks lovely with fresh peach slices as a garnish.
• (You can do the same with a chocolate cake and cherry pie filling, omitting almond flavoring).

PEACH - RASPBERRY ALMOND CAKE

Steps:

• Preheat oven to 180C/ 160C fan forced.
• Spray 18cmx28cm slice pan.
• Beat butter and sugar until light and fluffy.
• Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
• Stir in almond meal, flour, baking powder and custard.
• Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
• Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
• Serve with vanilla ice-cream.

PEACH-ALMOND UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. 1. To make the topping, heat the butter in a small skillet over medium-low heat until the butter is melted. Pour the butter into a 9 x 2-inch round cake pan, swirling the pan to coat evenly. Sprinkle the brown sugar evenly over the butter. Arrange the peaches, overlapping slightly, over the sugar mixture. 2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. With an electric mixer on medium speed, beat the butter and almond paste until well mixed. Add the granulated sugar and beat until smooth and creamy, about 2 minutes. Add the eggs and almond extract until blended. With the mixer on low speed, beat in the flour mixture in thirds alternating with the buttermilk, beginning and ending with the flour mixture. 3. Spoon the batter over the peach mixture, spreading evenly. 4. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 1 hour. Cover loosely with a tent of foil during the last 15 minutes of baking time to prevent overbrowning. Transfer to a rack and cool 5 minutes. Run a small knife around the edge of the pan to loosen the cake from the pan. Carefully invert onto a serving plate. Sprinkle with the toasted almonds. Serve warm or at room temperature. Tip: Be sure to use almond paste and not marzipan, which has more sugar and less almonds than almond paste. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/peach-almond-upside-down-cake-recipe#ixzz3fniVtqko

PEACH CAKE WITH ORANGE GLAZE & ALMOND ICING RECIPE - (4.1/5)

Steps:

• Cake: Heat oven to 375°F. Grease and flour a 10 inch bundt or angel food cake pan. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream, vanilla, and almond. Mix until smooth. Scrape the bowl, then slowly add the flour mixture about a third at a time to the wet mixture scraping the bowl as you go. Toss the peaches with the remaining ¼ cup of flour and the cinnamon. Scoop a third of the batter into the pan (batter will be thick), then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches. Place in the oven and reduce the temperature to 325°F. Bake for 60-80 minutes, or until a toothpick or wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely before glazing. Glaze: Combine the orange juice and sugar in a small sauce pan, bring to a boil and then reduce to a simmer. Simmer for 7 - 10 minutes or until reduced by one-half and syrup like. Remove from heat and allow to cool for 10 minutes. Add the Grand Marnier, and spoon the warm glaze over the cake allowing it to run down the sides and soak in. Icing: Whisk together the powdered sugar, almond extract, and heavy cream. Drizzle the icing over the top of the cake using a spoon, or pipe on using a plastic bag with the corner cut off. Top with slivered almonds while the icing is still wet.

PEACH ALMOND POUND CAKE

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-ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Trace two 8-inch circles on each of two 12-by-16-inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
• In the bowl of a food processor, finely grind almonds and all but 1 tablespoon of sugar, about 1 minute. Transfer to a large bowl.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until soft peaks form, about 1 minute. Add remaining tablespoon of sugar, and beat for 30 seconds.
• Fold 2 egg whites into almonds and sugar until well combined. Fold in remaining 4 egg whites until just incorporated.
• Divide the mixture evenly among the 4 traced circles. With an icing or rubber spatula, spread mixture to edge of circles. Bake until lightly browned and a cake tester comes out clean, 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking for even browning. Remove from oven, and transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchment, and return cakes to wire racks to cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment, combine mascarpone, heavy cream, confectioners' sugar, and vanilla extract. Beat, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until you're ready to assemble the cake.
• Place one cake layer right side up on a serving plate. Brush lightly with peach schnapps, and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree (reserved when making caramel peach sauce) to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top, and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps, and spread remaining mascarpone cream over the top. Insert 4 or 5 cake testers into the cake, and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
• When ready to serve, remove the plastic wrap and cake testers. Lift peach pieces out of the sauce, and arrange on top of the cake. Serve remaining sauce on the side, or spoon over cake slices.

SUGAR FREE PEACH ALMOND UPSIDE DOWN CAKE

Steps:

• 1. Cut peach slices into thirds; arrange in bottom of lightly greased 8 inch cake pan.
• 2. Mix applesauce, Equal® , egg and vanilla until smooth in medium bowl. Mix in combined cake flour, baking powder, baking soda, cinnamon, nutmeg and salt alternately with buttermilk, beginning and ending with dry ingredients.
• 3. Pour batter over peach slices in pan. Bake in preheated 350F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.
• 4. Invert cake immediately onto serving plate. Spread Fruit Topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
• 5. Fruit Topping 3 tablespoons light apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit 1 teaspoon lemon juice 1 teaspoon cornstarch 1 3/4 teaspoons Equal® Measure or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful 1/4 teaspoon maple extract Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal® and maple extract.

ALMOND-PEACH FOLD-OVER COFFEE CAKE

Steps:

• Heat oven to 375°F. In medium bowl, stir flour, salt, baking powder, 2 tablespoons sugar and the whipping cream just until blended. On lightly floured surface, knead dough 5 or 6 times until smooth. On ungreased large cookie sheet with rim, press dough into 10-inch round, about 1/4 inch thick.
• In medium bowl, beat cream cheese, 1/4 cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread cream cheese mixture over dough to within 3 inches of edge.
• Press drained peaches with paper towel to remove moisture. In large bowl, toss peaches, 3 tablespoons sugar and the cornstarch. Arrange peaches on cream cheese mixture. Sprinkle almonds over peaches. Fold 3-inch edge of dough over filling, pleating if necessary.
• Bake 30 to 35 minutes or until dough is golden brown. Cool 10 minutes. Serve warm or cooled.

FIVE-INGREDIENT PEACH-ALMOND DUMP CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish with butter or cooking spray.
• Toss peaches and cinnamon together in baking dish. Sprinkle cake mix evenly over top of peaches. Drizzle with butter; sprinkle with almonds.
• Bake about 45 minutes or until top is golden and peach juices are bubbling. Cool 10 minutes before serving.

PEACH AND ALMOND COFFEE CAKE RECIPE - (4.5/5)

Steps:

• Combine cake mix, eggs, vanilla and pie filling and mix until well blended. Grease two 9-inch round cake pans with butter and pour batter evenly into pans. Combine brown sugar, cinnamon and almonds; sprinkle over top. Bake at 350 degrees for 45 minutes or until done.