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Do you think it means I’m weird because I get excited about seasonal fruits and recipes for things like Peach & Almond Shortcake? Maybe I’m just a serious foodie, or maybe I’m just a big fan of the great outdoors and all that nature has to offer. Could be all these things are true … but weird is a good guess.
Shortcakes are fun and easy to pull together, usually eggless and more like a biscuit than cake. The ingredients are simple and the batter very forgiving. That’s why I felt free to experiment, once again, with almond paste. Almonds and peaches are perfect together so I thought I might bring the almond flavor to the front of this sweet biscuit-like cake.
Topped with sliced almonds and sprinkled with coarse sugar, this cake can’t get much easier.
Baked until golden brown, this moist cake is ready to soak up loads of peach syrup without falling apart. The peach and almond flavors are both dominant so nothing is lost by bringing them together.
To serve a crowd, slice the cake in half horizontally and place the sugared peaches between the layers and on top. To serve a few of your favorite people, slice into wedges and top with peaches and sweetened cream.
Drizzle with more peach syrup and serve!
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Peach & Almond Shortcake
For the shortcake:
- 2 1/4 cups sifted all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces unsalted butter, cold, cut into small pieces (1 stick)
- 3.5 ounces almond paste, frozen, then grated using the large-hole side of a box grater
- 1 cup buttermilk
- 1/2 teaspoon almond extract
- 1 egg mixed with 1 teaspoon cold water for brushing on top of shortcake
- Coarse sugar for topping
- sliced almonds for topping
- Sweetened whipped cream for serving if desired
For the peaches:
- 4-5 sliced peaches, peeled or unpeeled about 4 heaping cups
- 1/4 cup granulated sugar
- Juice of 1 lemon, about 1 1/2 tablespoons
- Preheat oven to 375 degrees.
- In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- Add the chilled butter pieces to the flour and mix using a pastry cutter until the mixture resembles a coarse meal.
- Add the grated almond paste and blend using a spatula or fork.
- Mix the almond extract with the buttermilk and pour into the flour mixture. Gently fold together just until combined, do not over mix.
- Spoon the mixture into a greased 8” springform pan (use an 8 or 9 inch cake pan if desired - carefully watch the baking time if using a 9” pan). Brush the shortcake with the egg wash then sprinkle with coarse sugar and almonds.
- Bake at 375 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes then remove from the pan and continuing cooling on a wire rack.
- While the cake is cooling combine the peaches, sugar and lemon juice and let stand at room temperature.
- Serve the shortcake sliced into wedges topped with the sliced peaches, peach syrup and sweetened whipped cream if desired.
We’re heading out on the long drive to Georgia to attend a memorial service for my father-in-law who passed away Sunday. Albert was 92 years old and in pretty good health until the last year or so. I’ll be off-the-grid for a few days but will catch up on my blog reading and commenting next week! Hope you all have a wonderful weekend. Thanks so much for stopping by and don’t forget to call your parents if you can!