Go Back
+ servings
Sliced peach cake in a pan topped with almonds
Print Recipe
5 from 1 vote

Peach Cake with almonds

Tender and moist almond scented cake layered with fresh sweet juicy peaches.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: cake, dessert, peach
Servings: 9
Calories: 410kcal
Author: Tricia


For the cake batter:

  • 2 cups all-purpose flour (252g)
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar (222g)
  • 2 large eggs, room temperature lightly beaten
  • 1 cup sour cream (8oz)
  • ½ cup unsalted butter melted and cooled (113g or 4oz)
  • 1 teaspoon vanilla
  • ¾ teaspoon almond extract

For the peach layers and topping:

  • 4 large peaches sliced
  • ¼ cup coarse sugar or granulated (55g)
  • 2 tablespoons sliced almonds

Optional for serving:

  • lightly sweetened whipped cream
  • ice cream
  • powdered sugar


  • Preheat oven to 350°F. Grease a square 9-inch baking pan and set aside.
  • In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
  • In a small mixing bowl lightly whisk the eggs. Add the sour cream, melted cooled butter, vanilla and almond extracts. Fold together until blended. Pour the sour cream mixture into the flour mixture. Fold together with a spatula until blended. The batter will be thick but don’t overmix.
  • Scoop half the batter into the prepared pan. Smooth to an even thickness to cover the bottom of the pan. Layer half the sliced peaches on top of the batter. Sprinkle half of the coarse sugar over the peaches. Gently spoon dollops of the remaining batter over the peach layer and carefully smooth using an offset spatula. Top with all remaining peach slices, sprinkle with the last of the coarse sugar, then the sliced almonds.
  • Bake for 40 to 50 minutes or until a toothpick comes out with no wet batter. Moist crumbs are good. For best results don’t overbake.
  • Cool or serve slightly warm topped with powdered sugar, ice cream or lightly sweetened whipped cream. Store the cake well covered at room temperature for up to 3 days. Refrigerate in a sealed container for longer storage.


  • Add 1/4 teaspoon ground cinnamon to coarse sugar filling.
  • Substitute pecans for the almonds if desired.
  • Please check the post for additional tips and information.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 410kcal | Carbohydrates: 57g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 314mg | Potassium: 234mg | Fiber: 2g | Sugar: 34g | Vitamin A: 745IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 2mg