Peach Almond Cake Recipes

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.

Steps:

• Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
• Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
• Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
• Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
• Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
• Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
• Just before serving, dust the top of the cake with confectioners' sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.

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.

Steps:

• Preheat oven to 180C/ 160C fan forced.
• Spray 18cmx28cm slice pan.
• Beat butter and sugar until light and fluffy.
• Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
• Stir in almond meal, flour, baking powder and custard.
• Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
• Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
• Serve with vanilla ice-cream.

Steps:

• To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
• While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

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.

Steps:

• Mix cake mix, eggs, oil and almond flavoring until smooth. It will be fairly stiff. I found chopping the peaches in the pie filling in half works best. Gently fold pie filling into cake mixture until all is blended. Try not to break the peaches up anymore than necessary. Pour into well greased bundt pan. Bake at 350 degrees until cake tests done.
• Let cool completely in pan before removing from pan.
• Make glaze to desired consistency and pour over cooled cake.
• Glaze and serve. Looks lovely with fresh peach slices as a garnish.
• (You can do the same with a chocolate cake and cherry pie filling, omitting almond flavoring).

Steps:

• To make the cake: Preheat the oven to 275 degrees F.
• Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook's Note: You could also do rectangles.
• In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours.
• To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla.
• To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.

Steps:

• Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
• Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
• In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
• Stir the wet ingredients into the dry until just mixed.
• Pour batter over peach in pan.
• Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
• Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
• Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
• Food Exchanges: 1 bread, 1/2 fruit.

Steps:

• In a large mixing bowl, cream the butter.
• Gradually add in the sugar, beating at medium speed with an electric mixer.
• Add in eggs one at a time; beat well after each.
• In a second bowl, mix together the flour, soda, and salt.
• In a third bowl, stir together the sour cream and peaches.
• Add the dry ingredients to the creamed mixture alternately with the peach mixture.
• Mix until just blended after each addition.
• Add in flavorings, stir gently to combine.
• Pour batter into two greased and floured 9x5 inch loaf pans.
• Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
• Cool in the pans for 10-15 minutes.
• Turn cakes out onto cooling rack to cool completely.

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.