This Almond Peach Cake is a delightful harmony of juicy peaches and nutty almond flavors, creating a dessert that’s both comforting and elegant. The tender crumb, enriched with almond flour, pairs perfectly with the soft, caramelized peach slices, offering a luscious texture in every bite. Ready in just under an hour, it’s a treat that feels indulgent yet effortless to make.

Warm from the oven, the cake fills your kitchen with a sweet, inviting aroma that hints at its irresistible taste. Each slice balances the natural sweetness of peaches with a subtle crunch from toasted almonds, making it a crowd-pleaser for any occasion. Whether served with a dollop of cream or enjoyed on its own, this cake is a celebration of summer’s finest flavors.

Ingredients for Almond Peach Cake

2 ripe peaches (thinly sliced)
1 cup whole grain spelt flour
½ cup all-purpose flour
¼ cup masa harina corn flour
¼ cup stone ground polenta
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¾ cup original Almond Breeze Almond Milk (or any plant-based milk)
½ cup maple syrup (can substitute with honey or agave)
¼ cup applesauce (unsweetened)
½ cup coconut oil (melted; can substitute with butter or another neutral oil)
½ teaspoon almond extract (optional, for extra almond flavor)
Sprinkle of brown sugar (optional, for topping)
¼ cup raw sliced almonds (optional, for topping)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Prepare a 12-inch round cake pan (or equivalent) by greasing or lining it with parchment paper.
Thinly slice the peaches and set them aside.
Combine the dry ingredients: In a large bowl, whisk together the spelt flour, all-purpose flour, masa harina, polenta, baking powder, baking soda, salt, and cinnamon.
Whisk the wet ingredients: In a separate bowl, mix the almond milk, maple syrup, applesauce, melted coconut oil, and almond extract (if using) until well combined.
Combine wet and dry ingredients: Gradually stir the dry ingredients into the wet ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared cake pan. Arrange the peach slices evenly on top, then sprinkle with brown sugar and sliced almonds (if using).
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

Perfect Pairings: Sauce and Topping Ideas

Elevate your Almond Peach Cake with a drizzle of vanilla glaze—mix 1 cup powdered sugar, 2 tablespoons Almond Breeze Almond Milk, and 1 teaspoon vanilla extract. For a tangy twist, serve with a dollop of whipped coconut cream or a scoop of vanilla bean ice cream. Fresh peach slices or a sprinkle of toasted almonds add a delightful crunch!

Serve It Right: Presentation Tips

This cake shines as a centerpiece dessert. Slice it into wedges and garnish with a few fresh mint leaves for a pop of color. Pair it with a cup of herbal tea or a glass of sparkling wine for a sophisticated touch. It’s perfect for brunch, afternoon tea, or a light dessert after dinner.

Keep It Fresh: Storage and Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes. For best texture, let it come to room temperature before serving.

Mix It Up: Recipe Variations

Swap peaches for nectarines or plums for a different fruity twist. If you’re out of spelt flour, use whole wheat flour or a gluten-free blend. For a nut-free version, skip the almonds and top with rolled oats or sunflower seeds. Experiment with spices like cardamom or nutmeg for a unique flavor profile.

Quick Tips: Time-Saving Hacks

Use pre-sliced peaches or canned peaches (drained well) to save prep time. Combine dry ingredients the night before and store in a sealed container. If you’re short on bowls, mix wet ingredients directly into the dry ones—just be careful not to overmix. A non-stick cake pan or parchment paper lining ensures easy cleanup!