Malynes

Almond, Peach Cake
almond peach loaf.jpg

Super moist and flavorful from pure almond paste and rich buttermilk. Frosted with cream cheese buttercream, topped with fresh peaches and finished with smoked almonds. This cake is perfect with a hot cup of coffee and a good friend to share with."

Ingredients

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

4.5 ounces pure almond paste (weight)

10.5 ounces granulated sugar (weight)

6 ounces unsalted butter-room temp (weight)

3 large eggs-room temp

9.5 ounces sifted, all purpose flour (weight)

1/4 teaspoon baking soda

3/4 teaspoon salt

3 ounces "whole" milk (weight)

7.5 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, ripened peaches

1 lemon

1/4 cup sugar

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

Smokehouse almonds, crushed

 

 

Directions

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

Add the almond paste and sugar to the food processor and pulse until 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 incorporated well.  

Add the flour, baking soda and salt to a small bowl and whisk together. Weigh out the whole milk and buttermilk 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 bowl and mix over medium-high until smooth.  About 35-40 seconds.  Don't over mix or cake exterior could become crusty.

 

Divide batter into pans and tap hard on counter top to bring air bubbles to the top.

If you have two scales, place the lined pans on scales and divide batter. Place the pans in the oven and baked until a tester comes out clean when inserted into the middle of cakes. About 55-60 minutes.

Remove from oven and let cool enough to lift cakes out of pans. Place on 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. Caked can be frozen for later use. 

Cream Cheese Frosting

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

Peach Topping

Note: If peaches aren't in season, canned peaches can bed used. I recommend slicing one of the peaches you're using and tasting before using. If the peaches aren't juicy and sweet don't use them.  

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.  Right before using, add the peach nectar.

 

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 cake is not going to be presented and eaten quickly.