Recipe for Peach Almond Cake

I love Utah peaches. In my book, they are the best! They are finally ripe and ready and I can’t get enough. I bought a bunch last week, but couldn’t eat them fast enough so I decided to use some of them in a cake.


The peaches and almonds were wonderful together. The almonds and turbinado sugar gave the cake a nice crunchy top. The peaches kept the cake moist and delicious! If you are overloaded with peaches this summer or just want a tasty summer treat, try this cake.

I took the peach almond cake to the Julie & Julia party and everyone loved it. To read more about the movie and our Utah food blogging party read Kalyn’s article over at Blogher. We really had a great time and the movie was fantastic! Meryl Streep is amazing. I hope you all get a chance to see it.


Peach Almond Cake

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1 large egg

1/2 cup shaken buttermilk

Peaches, chopped (about 1 1/4 cups)

Almonds, sliced or chopped almonds (about 3/4 cup)

Turbinado sugar (to sprinkle on top of cake)


Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.


Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in vanilla and almond extracts. Add egg and beat until combined.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.


Spoon batter into cake pan, smoothing top. Scatter chopped peaches evenly over top and sprinkle the almonds on top of the peaches. Top with remaining 1 1/2 Tbsp sugar and the turbinado sugar.


Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Wow – this cake look delicious, Maria! No surprise that it was a big hit at the J&J party. I hope to see it in the next week or so – glad to hear that you enjoyed it!

  2. That looks like a great, versatile cake. I'd love to try that with the peaches and also with a different fruit. Looks wonderful!

  3. Washington peaches are usually good but this summer they have been amazing due to all of the sun we've had. This is a perfect way to showcase them.

  4. Okay a few things..

    1. Congratulations on the new address! I think it's a great move.

    2. This cake looks fantastic!

    3. I'd love it if you'd keep your ears open for me for positions if anything is opening up. Thank you for offering!

  5. I think we in NJ could give you and Giorgia a run for your money when it comes to peaches. Your cake looks scrumptious though with that almond topping.

  6. The cake looks beautiful and I cannot wait to see the movie. I remember seeing the coming attraction thinking this movie is just for me!

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