This peach almond cake feels like a warm embrace from Grandma, filled with love and nostalgia. It’s the kind of cake you savor while lounging on the sofa, as the afternoon sun kisses your cheek and its warmth settles deep into your soul.
INGREDIENTS
- 1 ½ cups almond flour
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 6 tbsp unsalted butter, softened
- ⅔ cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- ¼ tsp grated lemon zest
- ¼ cup sour cream
- 1 ½ peaches, sliced ¼-inch thin
- Almond flakes, for topping
- Powdered sugar, for dusting
INSTRUCTIONS
- Prepare the Pan & Oven: reheat your oven to 350°F (175°C). Grease a 9-inch cake pan well. For easier removal, line the bottom with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt. Set aside.
- Prepare the Wet Ingredients: In a separate bowl, use a rubber spatula to cream the softened butter and sugar until well combined. Add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla and lemon zest.
- Combine & Add Sour Cream: Gently fold the dry ingredients into the wet mixture until just blended. Stir in the sour cream until fully incorporated.
- Assemble the Cake: Pour the thick batter into the prepared cake pan and smooth the top with a spatula. Arrange the peach slices in a circular pattern, starting from the outer edge and working inward. Sprinkle with almond flakes.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Run a knife along the edges of the pan and carefully flip the cake onto a wire rack. Turn it right side up so the peaches remain on top. Once slightly warm, dust with powdered sugar.
Enjoy with a cup of tea, a cozy blanket, and a little sunshine on your cheek!
