xxscj1678
Culinary Explorer
Hello, dessert enthusiasts! 
Craving a sweet treat that's both nutty and fruity? Let’s bake up a scrumptious Almond Peach Cake that's bound to impress everyone at the table!
Craving a sweet treat that's both nutty and fruity? Let’s bake up a scrumptious Almond Peach Cake that's bound to impress everyone at the table!Almond Peach Cake Recipe
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 cup fresh peaches, peeled and diced (or canned peaches, drained)
- 1/4 cup sliced almonds (for topping)
- Powdered sugar (for dusting, optional)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
- Fold in Peaches: Gently fold in the diced peaches.
- Pour & Bake: Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds evenly over the batter.
- Bake to Perfection: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Though, I’m curious—do you use fresh peaches or canned ones in this recipe?
