Almond Cake With Peaches and Cream

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So, this was good. It's like a pound cake that tastes like almond. The texture was beautiful, even though I was afraid it would be stodgy b/c of how it looked. This recipe came from NY Times cooking, and it originally I think was from the Chez Panisse cookbook. I would make this again. It's not the best in the world, but it's definitely tasty. I honestly think it would be even better with cherries, but peaches were good, and I also put some cinnamon sugar on top.

 Almond Cake with Peaches and Cream 

Recipe by Lindsey Shere Adapted by Melissa Clark


  • 1 ¼ cups/280 grams softened unsalted butter, plus more for the pan I did 1/4 cup oil and 1 cup butter
  • 1 cup/128 grams all-purpose flour, plus more for the pan measure by weight
  • 1 packed cup/125 grams almond flour or sliced, blanched almonds I did almond flour and measured by weight.
  • 1 cup/125 grams confectioners’ sugar, plus more for serving I did 2/3 cup
  • 6 large eggs plus 1 egg white, at room temperature
  • ½ teaspoon almond extract I did 2 tsp.
  • ½ teaspoon fine sea salt
  • 1 ¼ cups/250 grams granulated sugar I did 3/4 cup
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoon baking powder
  •  Sliced peaches, for serving
  •  Whipped crème fraîche or whipped cream, for serving


So, you combine the almond flour, the powdered sugar, the egg white, 1/4 tsp. salt, and the almond extract into a food processor and pulse until it is a paste. Then, you add the granulated sugar and pulse some more. Then, you add the butter and vanilla and pulse until it is fluffy, like 2 minutes. From there, you add the eggs one at a time, and I also streamed in the oil at this point. Combine the dry ingredients and add to the mixer, and I pulsed it like 3 times until it was combined. Don't overbeat. Then, you put it in a greased and floured springform pan--mine was 9 inch. You bake at 325 for about 60 minutes, until a toothpick is clean. The top got brown and the sides pulled away from the pan.


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