Dear Bakefromscratch team, I think it’s because preparing this cake with peaches is a delight in itself. Place the peach slices in a radial pattern, starting from the outer edges and working your way in. Quick question–might be able to use fresh figs? I have very fond memories of cooking with my grandmother, in fact I believe that’s what fueled my passion for cooking to this day. Arrange peach slices on top in circular fashion. Thanks for another great recipe! Beat in vanilla bean paste. In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth. This recipe also works well using 1/2 sugar and 1/2 Splenda. Hi Tatyana, we’re so glad you enjoyed this recipe! Preheat the oven to 355°F (180°C) Grease a round cake tin or line it with baking paper. Thanks for the comment, Annelise! Preheat the oven to 350°F. Most importantly, I’ve learned to take a deep breath and embrace what’s right in front of me, which at the moment is this fragrant peach almond cake. Bake in preheated 350°F oven 45 to 50 minutes or until done. That’s one of my favorite parts about cooking and baking…the fact that you can recreate your favorites right at home! Spoon batter into prepared pan. Preheat the oven to 350°F. Learn how your comment data is processed. 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. Use your spatula to smooth out the top. Than you again. Add the dry ingredients to the wet ingredients and stir with your spatula until they’re all blended together. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt. Cut each peach half into 5 slices. The baked peaches were smooth and creamy against the light and tender, buttery crumb. Sprinkle with almonds. In the work bowl of a food processor, place confectioners’ sugar and almond flour; process until combined. Bake until a wooden pick inserted in center comes out clean, 40 to 50 minutes. I made it twice already. Cut each peach half into 5 slices. I substituted Sour Cream with Greek Yogurt as that is what I had at hand…Came out wonderful! NOTE:. In a medium bowl, whisk together flour, baking powder, and salt. It´s incredibly delicious, light and juicy. Mark Twain once wrote, “Good friends, good books, and a sleepy conscience: this is the ideal life.” I feel like most people, including myself, tend to dismiss this type of philosophy and instead pour our energy into creating grand plans, longing for “bigger and better.”. Save my name, email, and website in this browser for the next time I comment. Pour the batter into the greased cake pan (it will be thick). I absolutely love that quote, and this post. Line a 9x13-inch baking pan with parchment paper, letting excess extend over sides of pan. Thank you in advance! Spoon batter into greased 9-inch springform pan or other round cake pan. Arrange the peaches (leaving the juices behind in the bowl, reserving them), skin side down, in a radiating pattern, and press them lightly into the dough. Oh the joy of being able to savour it’s deliciousness once again! Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside. You have entered an incorrect email address! Add the vanilla and grated lemon zest; stir to combine.

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