Almond Peach Coffee Cake Recipe

Who can resist a slice of this absolutely scrumptious Almond Peach Coffee Cake? It’s light, fluffy, airy, moist, and loaded with peaches. The aroma of almond extract is phenomenal! Then topped and toasted almond slivers, making this cake not only beautiful but gives it a boost in taste as well. Every bite just melts in your mouth.

In a few words to describe how this cake tastes: as delicious as it looks! But the best thing about it is that it’s super easy to make. It comes together in less than an hour. Yes, the final product in less than an hour!

If you crave something sweet and happen to have a few peaches laying around in the kitchen, then you’re in luck! This cake will take care of that for you quickly. Enjoy it while fresh harvest of peaches are still in season!

Almond Peach Coffee Cake Ingredients

• Organic all-purpose flour
• Almond flour
• Baking soda
• Baking powder
• Sea Salt
• Home eggs
• Organic sugar
• Pure vanilla extract
• Almond extract
• Melted butter
• Peaches

• Peaches
• Almond slivers
• Confectioner sugar

Almond Peach Coffee Cake Instructions

First things first, I like to start off by cleanly preparing the peaches. Rinse and pat dry peaches using a paper towel. Remove the skins from 2 peaches and dice them into small chunks about 1/2 of an inch in diameter.

Slice the other 2 peaches and place them into a dark place to prevent from darkening (it’s ok to use if they do darken a little).

Next, sift all-purpose and almond flour into a medium glass bowl and add the rest of the dry ingredients: baking powder, baking soda, and sea salt. Stir everything together until well combined and set aside until ready for use.

Preheat the oven to 350 F (189 C). Beat eggs and sugar on high until foamy and turns pale in color. Reduce mixing speed to low, add vanilla extract, almond extract, and cool melted butter.

Remove the bowl from the mixer stand. Scoop a couple of tablespoons of dry ingredients and add to the bowl of diced peaches. Coat peaches with flour and set aside.

Add the rest of the dry ingredients into the wet mixture in 3 additions, gently folding in the flour without deflating too many air pockets in the batter. Then, gently fold in the flour-coated peaches.

Baking Instructions

Transfer the batter into a greased 10-inch round (25 cm) pan. Lay out the sliced peaches in a circular design and sprinkle (raw) almonds.

Bake in the preheated oven at 350 F (180 C) for 30 – 35 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow the cake to cool in the pan for 15 minutes.

Remove from the baking pan and transfer onto a cooling rack for the cake to cool down.

Slice and enjoy!

I prefer this cake on the warm side, so I will usually enjoy a slice while it’s still warm, or reheat a slice in a toaster oven for a minute or so.

Also, as this cake is freezer-friendly, you may slice the cooled cake to preferred slice sizes and freeze individual slices for up to a month. Then, simply thaw for a couple of hours before serving, slightly reheat in a toaster oven and voila, you’ve got an immediate cake that tastes just as fresh!

If you make this Almond Peach Coffee Cake Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

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Almond Peach Coffee Cake Recipe

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Who can resist a slice of this absolutely scrumptious Almond Peach Coffee Cake? It's light, fluffy, airy, moist, and loaded with peaches. The aroma of almond extract is phenomenal! Then topped and toasted almond slivers, making this cake not only beautiful but gives it a boost in taste as well.  Every bite just melts in your mouth. 😉

Keyword: Almond Peach Coffee Cake Recipe, breakfast recipe, easy recipe, family favorite, kid friendly, peach coffee cake

Servings: 12

Author: Valya of Valya’s Taste of Home

Ingredients

• 2 cups (250 g) – organic all-purpose flour
• ½ cup (48 g) – almond flour
• 1 tsp. – baking soda
• 1 tsp. – baking powder
• 1/8 tsp. – sea salt
• 6 – large – home eggs
• 1 cup (200 g) – organic sugar
• 1 tsp. – pure vanilla extract
• 4 oz. (113 g) – melted butter (cooled to warm)
• 1 tsp. – pure vanilla extract
• 1/2 tsp. – almond extract
• 4 – peaches
• 1/3 cup – almond slivers
• 1 tbsp. – confectioner sugar for dusting

Instructions

Cake Batter Instructions

1. First things first, I like to start off by cleanly preparing the peaches. Rinse and pat dry peaches using a paper towel. Remove the skins from 2 peaches and dice them into small chunks about 1/2 of an inch in diameter.
2. Slice the other 2 peaches and place them into a dark place to prevent from darkening (it’s ok to use if they do darken a little).
3. Next, sift all-purpose and almond flour into a medium glass bowl and add the rest of the dry ingredients: baking powder, baking soda, and sea salt. Stir everything together until well combined and set aside until ready for use.
4. Preheat the oven to 350 F (189 C). Beat eggs and sugar on high until foamy and turns pale in color. Reduce mixing speed to low, add vanilla extract, almond extract, and cool melted butter.
5. Remove the bowl from the mixer stand. Scoop a couple of tablespoons of dry ingredients and add to the bowl of diced peaches. Coat peaches with flour and set aside.
6. Add the rest of the dry ingredients into the wet mixture in 3 additions, gently folding in the flour without deflating too many air pockets in the batter. Then, gently fold in the flour-coated peaches.

Baking Instructions

1. Transfer the batter into a greased 10-inch round (25 cpan. Layout the sliced peaches in a circular design and sprinkle (raalmonds.

2. Bake in the preheated oven at 350 F (180 C) for 30 – 35 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow the cake to cool in the pan for 15 minutes.
3. Remove from the baking pan and transfer onto a cooling rack for the cake to cool down.
4. Slice and enjoy!

Recipe Notes

I prefer this cake on the warm side, so I will usually enjoy a slice while it’s still warm, or reheat a slice in a toaster oven for a minute or so. Also, as this cake is freezer-friendly, you may slice the cooled cake to preferred slice sizes and freeze individual slices for up to a month. Then, simply thaw for a couple of hours before serving, slightly reheat in a toaster oven and voila, you’ve got an immediate cake that tastes just as fresh!

Check out all the cake recipes HERE!

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