Peach Almond Cake Recipes

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PEACH-ALMOND COFFEE CAKE



Peach-Almond Coffee Cake image

Here's a peach-almond coffee cake that can be made ready in 40 minutes. This crunchy delight can be served at breakfast or as a snack!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

2/3 cup fat-free (skim) milk
1 egg or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons canola or vegetable oil
1/2 teaspoon almond extract
2 cups Reduced Fat Bisquick™ mix
1/3 cup sugar
1 cup chopped fresh or frozen (thawed and drained) peaches
1/2 cup Yoplait® Thick & Creamy vanilla lowfat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds

Steps:

  • Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
  • Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
  • Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

PEACH-ALMOND UPSIDE-DOWN CAKE



Peach-Almond Upside-Down Cake image

Provided by Food Network Kitchen

Time 1h20m

Yield one 9-inch cake

Number Of Ingredients 12

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
4 medium peaches or nectarines, pitted and cut into 6 wedges each
1 1/2 cups all-purpose flour
1/2 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole milk
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
  • Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
  • Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
  • Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

PEACH ALMOND CAKE



Peach Almond Cake image

Delicate almond cake with sweet peach slices nestled inside.

Provided by Beeta @ Mon Petit Four

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

1.5 cups almond flour
1.5 tsp baking powder
1 tsp cinnamon
pinch of salt
6 tbsp unsalted butter, softened
2/3 cup granulated sugar
3 eggs
1 tsp vanilla
1/4 tsp grated lemon zest
1/4 cup sour cream
1.5 peaches, sliced 1/4" thin
almond flakes
powdered sugar, for topping

Steps:

  • Preheat the oven to 350°F. Grease a 9-inch cake pan (and, optionally, line the bottom of the pan with parchment paper, otherwise just grease very well).
  • Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside.
  • In another bowl, use a rubber spatula to cream the butter and sugar together until mixed well. Add the eggs, one at a time, and mix well until incorporated. Add the vanilla and grated lemon zest; stir to combine.
  • Add the dry ingredients to the wet ingredients and stir with your spatula until they're all blended together. Add the sour cream and stir until it's fully incorporated.
  • Pour the batter into the greased cake pan (it will be thick). Use your spatula to smooth out the top. Place the peach slices in a radial pattern, starting from the outer edges and working your way in. Sprinkle the top with the sliced or flaked almonds.
  • Bake the cake for approximately 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Run a knife along the edges of the pan and flip out of the pan onto a wire cooling rack. Make sure to flip the cake right side up once it's on the rack so that the top of the cake with the peaches are facing up. Once the cake is barely warm, dust the top with powdered sugar.

Nutrition Facts : Calories 256 calories, ServingSize 10 Servings

PEACH-ALMOND CAKE



Peach-Almond Cake image

Our Caramel Peach Sauce is the key to this delicious layered cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

2 1/3 cups whole almonds, blanched or unblanched
1 cup granulated sugar
6 large egg whites
Pinch of salt
1 cup mascarpone cheese (8 ounces)
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 tablespoon peach schnapps
Caramel Peach Sauce

Steps:

  • Preheat oven to 350 degrees. Trace two 8-inch circles on each of two 12-by-16-inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
  • In the bowl of a food processor, finely grind almonds and all but 1 tablespoon of sugar, about 1 minute. Transfer to a large bowl.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until soft peaks form, about 1 minute. Add remaining tablespoon of sugar, and beat for 30 seconds.
  • Fold 2 egg whites into almonds and sugar until well combined. Fold in remaining 4 egg whites until just incorporated.
  • Divide the mixture evenly among the 4 traced circles. With an icing or rubber spatula, spread mixture to edge of circles. Bake until lightly browned and a cake tester comes out clean, 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking for even browning. Remove from oven, and transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchment, and return cakes to wire racks to cool completely.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine mascarpone, heavy cream, confectioners' sugar, and vanilla extract. Beat, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until you're ready to assemble the cake.
  • Place one cake layer right side up on a serving plate. Brush lightly with peach schnapps, and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree (reserved when making caramel peach sauce) to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top, and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps, and spread remaining mascarpone cream over the top. Insert 4 or 5 cake testers into the cake, and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
  • When ready to serve, remove the plastic wrap and cake testers. Lift peach pieces out of the sauce, and arrange on top of the cake. Serve remaining sauce on the side, or spoon over cake slices.

PEACH ALMOND CAKE



Peach Almond Cake image

Make and share this Peach Almond Cake recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour (can use whole wheat)
3/4 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup plain low-fat yogurt
1/4 cup butter, melted
1/2 teaspoon almond extract
3 peaches, peeled and sliced
3 tablespoons blanched almonds, sliced
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
  • In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
  • Stir into dry ingredients to make smooth, thick batter.
  • Spoon batter into greased 9-inch springform pan or other round cake pan.
  • Arrange peach slices on top in circular fashion.
  • In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
  • Sprinkle over peaches.
  • Bake in preheated 350°F oven 45 to 50 minutes or until done.
  • NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.

Nutrition Facts : Calories 284.2, Fat 9.2, SaturatedFat 4.4, Cholesterol 69, Sodium 289.9, Carbohydrate 45.5, Fiber 1.6, Sugar 26.4, Protein 5.9

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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