Print Recipe

Peach-Almond Cake


  • 1/3 cup (3 1/2 ounces) almond paste
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 3/4 cup butter, softened
  • 4 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 medium size ripe, juicy peach


  1. Heat oven to 375 degrees F.
  2. In food processor or mixer bowl, whirl or beat paste, 1/2 cup of the sugar and butter until fluffy.
  3. Add eggs 1 at a time, mixing well after each addition.
  4. Whirl or beat in flour.
  5. Spread batter in buttered, floured 8-inch diameter cake pan with removable rim.
  6. Peel, pit and slice peach 1/4 inch thick. Slightly overlap slices on cake; sprinkle with 1 tablespoon sugar.
  7. Bake until a wooden pick inserted in cake comes out clean, 55 to 60 minutes.
  8. Cool on rack; loosen from sides.
  9. To serve, remove rim and slide cake from base.

Yield: 8 servings

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