Buttermilk Peach-Almond Cake Recipe

Name: Buttermilk Peach-Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar; 1/2 teaspoon cinnamon; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1/2 cup finely ground blanched almonds or almond flour; 1/4 teaspoon almond extract; 2 large eggs, at room temperature; 3/4 cup buttermilk; 2 small peaches, peeled, pitted, quartered and each quarter cut into 4 slices (32 slices total, about 2 cups); 1/4 cup sliced almonds

Servings: persons

1 1/4 cups sugar
1/2 teaspoon cinnamon
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup finely ground blanched almonds or almond flour
1/4 teaspoon almond extract
2 large eggs, at room temperature
3/4 cup buttermilk
2 small peaches, peeled, pitted, quartered and each quarter cut into 4 slices (32 slices total, about 2 cups)
1/4 cup sliced almonds

1
Place rack in middle of oven and preheat to 375u00b0F. Line a 9-inch square baking pan with foil, allowing a 3-inch overhang on 2 sides. Butter foil and pan.
2
In a bowl, mix 1/4 cup sugar and cinnamon. In a large bowl, whisk flour, baking powder, baking soda and salt.
3
Using an electric mixer on medium speed, beat butter with 1 cup sugar until light, about 3 minutes. Scrape down bowl with a spatula and mix in ground almonds and almond extract. Add eggs, one at a time, beating well after each addition.
4
Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
5
Spread batter evenly in pan; arrange peaches on top in 4 rows. Sprinkle cinnamon-sugar and sliced almonds on top. Bake until cake is golden on top and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack. Use foil handle to remove cake; serve at room temperature.

1170

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups sugar, 1/2 teaspoon cinnamon, 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and more.

Yes, Buttermilk Peach-Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Peach-Almond Cake

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