Peach Almond Cake
Ingredients
For the fruit topping
3–4 ripe peaches or nectarines, thinly sliced
3 tbsp granulated sugar
1 tbsp lemon juice
For the cake batter
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) sugar
2 large eggs (room temperature)
1 tsp vanilla extract
1 cup (120 g) all-purpose flour
½ cup (50 g) almond flour (ground almonds)
1 tsp baking powder
¼ tsp salt
¼ cup (60 ml) milk
Instructions
Prepare the pan
Preheat oven to 350°F (175°C).
Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
Prepare the fruit
Toss peach slices with sugar and lemon juice.
Arrange them in a circular pattern on the bottom of the pan. Set aside.
Make the batter
Cream butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each.
Mix in vanilla.
Dry ingredients
In a bowl, whisk flour, almond flour, baking powder, and salt.
Combine
Add dry ingredients to the batter, alternating with milk.
Mix just until smooth (do not overmix).
Assemble & bake
Gently spread batter over the arranged peaches.
Bake for 40–45 minutes, until golden and a toothpick comes out clean.
Cool & serve
Let cool for 15 minutes, then invert onto a serving plate.
Optional: dust with powdered sugar or brush with warm apricot jam for shine.
Tips
You can replace peaches with apples, pears, or plums.
Serve warm with vanilla ice cream or whipped cream.
