Four Clan Kitchen

What we eat everyday

Peach Cake

Posted by fourclankitchen on June 26, 2011

I am a great fan of simple desserts, fruity desserts and desserts that can be eaten for breakfast.  This peach cake is among the best of this genre.  In addition, it contains almond flour and extract, a perfect foil for the intense peach flavor the cake packs.  This recipe is adapted from Food52, a great archival blog for everything from Sangria to Hummus.  I made just a few changes: I increased the number of peaches to 4 and the amount of almond extract to 1/2 tsp (up from 1/4 tsp).  I also omitted the nutmeg from the recipe, because I felt that it would be discordant with the sweet harmony of the almond and the peach.


3-4 ripe peaches or nectarines (I used 4 small and did not peel )

1 cup sugar, divided

6 tablespoons softened unsalted butter

1 egg

1/2 cup buttermilk

1/2 teaspoon vanilla extract

1/2  teaspoon almond extract

1 cup all purpose flour

1/2 cup almond flour (or finely ground almonds)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 tsp salt

Turbinado Sugar (optional)


1. Preheat the oven to 350 degrees. Butter and flour a 9-inch springform cake pan.

2. Cut the peaches into bite sized pieces. Toss the peaches with 2 tablespoons sugar. Set aside.

3. Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.

4. Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth. Pour into the prepared pan.

(Alternatively you can combine Steps 3 and 4 as follows: mix all the dry ingredients together, cut in the butter till you get coarse crumbs, then add in the egg and the liquid ingredients.  This is what I did: there is one dish less to wash and the cake was perfectly good).

4. Press the peaches into the top of the cake. They can be nicely arranged, but I mixed mine into the batter because I did not read the instructions carefully enough. This was fine, but made the peaches settle at the bottom.

5. Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.  Mine took about 42 min.

6.  Cool in the pan for about 10 min.  Cut and remove pieces carefully onto serving plates because the cake wants to come apart around the peaches.  Enjoy with a glass of milk.


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