Peach Coffee Cake with Almonds (Soft and Moist Summer Treat)
This Peach Coffee Cake is an incredibly fluffy cake with a moist crumb. Loaded with peaches and topped with almonds, it's the most perfect coffee cake ever!
Servings 12
Ingredients
Peach Coffee Cake with Almonds Ingredients
- 2 cups organic all-purpose flour
- ½ cup almond flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. sea salt
- 6 large eggs
- 1 cup organic sugar
- 1 tsp. pure vanilla extract
- 4 oz. melted butter (cooled to warm)
- 1 tsp. pure vanilla extract
- 1 tsp. almond extract
- 4 peaches
- ⅓ cup almond slivers
- 1 tbsp. confectioner sugar for dusting
Instructions
How to Prep Peaches for Peach Coffee Cake
- First things first, I like to start off by cleanly preparing the peaches.
- Rinse and pat the peaches dry using a paper towel. Remove the skins from 2 peaches and dice them into small chunks about ½ of an inch in diameter.
- For the remaining 2, slice peaches and place them in a dark place to prevent them from darkening but they’re ok to use even if they darken a little so don’t worry!
How to Make Batter for Peach Coffee Cake
- Next, sift all-purpose and almond flour into a medium bowl and add the rest of the dry ingredients to it, i.e., baking powder, baking soda, and sea salt.
- Stir everything together with a whisk until well combined and set aside until ready for use.
- Next, preheat the oven to 350 F (189 C).
- Now beat eggs and sugar on high until they turn foamy and pale in color. Then 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 the flour mixture 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 with the help of a rubber spatula, gently folding in the flour without deflating too many air pockets in the batter. Then, gently fold in the flour-coated peaches.
How to Bake Peach Coffee Cake
- Pour the batter into a greased 10-inch round (25 cm) pan. I’ve used a regular cake pan but you can also go for a springform pan instead.
- 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 from the center of the cake.
- 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 wire rack for the cake to cool down. Dust it with some confectioners’ sugar before serving. Alternatively, you can also drizzle some homemade glaze on it.
- Your delicious Peach Coffee Cake is ready to be served with a delicious cup of coffee!
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!
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