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Peach Cake
almond peach loaf.jpg


You will need a food scale and food processor for this recipe.

2-8 1/2" x 4 1/2" loaf baking pans

Parchment paper

4 1/2 ounces pure almond paste (weight)

10 1/2 ounces granulated sugar (weight)

6 ounces unsalted butter-room temp (weight)

3 large eggs-room temp

9 1/2 ounces sifted all purpose flour (weight)

1/4 teaspoon baking soda

3/4 teaspoon salt

3 ounces whole milk (weight)

7 1/2 ounces whole buttermilk (weight)

Cream Cheese Frosting

1-8 ounce block cream cheese-room temp

1 stick unsalted butter-room temp

3 cups powdered sugar-sifted

Pinch of salt

1/3 teaspoon pure vanilla extract

Peach Topping

3-4 fresh peaches

1 lemon

1/4 cup sugar

1/4 cup peach nectar or natural juices from canned peaches 

Smokehouse almonds



Super moist almond cake with cream cheese frosting, fresh peaches and smokey almonds


Place the oven rack 1 below the center position and preheat the oven to 325F. Butter and line the pans with parchment paper.

Add the almond paste and sugar to the food processor and pulse until the almond paste is finely chopped into the sugar. Scrape into a large mixing bowl, add the butter and cream together using a hand held mixer. Beat in the eggs one at a time until  well incorporated. Add the flour, baking soda and salt to a small bowl and whisk together. Add 1/3 of the flour and mix in over low speed. Add 1/3 of the milks and mix in. Repeat two times, scrape down the sides of the bowl and mix over medium-high speed until smooth. About 35-40 seconds.  


Divide batter into the two pans and tap hard on counter top to bring any air bubbles to the surface. Place the pans in the oven and bake until a tester comes out clean when inserted into the middle of cakes. About 55-60 minutes.

Remove from the oven and let cool enough to lift cakes out of pans. Place on a wire rack to finish cooling to room temperature. If you are not frosting the cakes the same day place the cakes inside ziplock bags or sealable container to prevent drying out. 

Cream Cheese Frosting

Add the cream cheese and butter to a mixing bowl and blend together over medium-high speed until smooth and fluffy. Turn speed to low, add the salt, & vanilla and gradually mix in the powdered sugar. Turn the speed up to med-high and mix until very smooth.


Peach Topping

Note: If peaches aren't in season canned peaches can bed used. 

Add the sliced peaches to a bowl, halve the lemon and squeeze some of the juice over the top and toss. Add the sugar, toss and let sit at room temperature. Add the peach nectar right before serving. 


Assembly: Frost the tops of completely cooled cakes. Top with the peaches and juices and finish with crushed almonds. Peaches can be served in a bowl on the side if preferred. 




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