Almond Cake With Peaches and Cream

Name: Almond Cake With Peaches and Cream
Total time: 1 h 30 min
Yield: 10 to 12 servings
Ingredients: 1 1/4 cups/280 grams softened unsalted butter, plus more for the pan; 1 cup/128 grams all-purpose flour, plus more for the pan; 1 packed cup/125 grams almond flour or sliced, blanched almonds; 1 cup/125 grams confectioners’ sugar, plus more for serving; 6 large eggs plus 1 egg white, at room temperature; 1/2 teaspoon almond extract; 1/2 teaspoon fine sea salt; 1 1/4 cups/250 grams granulated sugar; 2 teaspoons vanilla extract; 1 1/2 teaspoon baking powder; Sliced peaches, for serving; Whipped crème fraîche or whipped cream, for serving

Recipe from Lindsey Shere

Adapted by Melissa Clark

Published Aug. 11, 2021

Almond Cake With Peaches and Cream — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 1½ hours, plus cooling
Rating: 4(1,537)
Comments: Read comments

This tender, golden cake, adapted from Lindsey Shere’s “Chez Panisse Desserts,” walks the line between dense and light, with a fine, moist crumb and deep marzipan flavor that comes from a combination of homemade almond paste and a touch of almond extract. Easily made in a food processor, it’s a versatile cake that you can dress up any way you like. Here, it’s topped with peaches and cream, but it’s just as good with berries, nectarines, plums or poached pears. Or leave it plain for a more restrained dessert or afternoon snack. You can vary the nuts for the paste here, too. Substitute unsalted roasted almonds for a toasty, earthy flavor; hazelnuts for woodsy notes; and pistachios plus a dash of orange blossom water for a heady, floral notes. This cake will keep for up to two days well wrapped at room temperature or five days in the fridge. —Melissa Clark

Featured in: A Remarkable Almond Cake Made Even Better

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Ingredients

Yield:10 to 12 servings

1¼cups/280 grams softened unsalted butter, plus more for the pan
1cup/128 grams all-purpose flour, plus more for the pan
1packed cup/125 grams almond flour or sliced, blanched almonds
1cup/125 grams confectioners’ sugar, plus more for serving
6large eggs plus 1 egg white, at room temperature
½teaspoon almond extract
½teaspoon fine sea salt
1¼cups/250 grams granulated sugar
2teaspoons vanilla extract
1½teaspoon baking powder
Sliced peaches, for serving
Whipped crème fraîche or whipped cream, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
Step 2
Place almond flour and confectioners’ sugar in a food processor and pulse to combine. Add egg white, almond extract and ¼ teaspoon salt, and process until it all forms a paste.
Step 3
Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
Step 4
Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining ¼ teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
Step 5
Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
Step 6
Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners’ sugar.
Step 7
Just before serving, dust the top of the cake with confectioners’ sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.

Ratings

4 out of 5

1,537 user ratings

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Comments

A Reader3 years ago

Melissa, would this cake work with a gluten-free substitute for the wheat flour? Thanks.

Judy R3 years ago

Step 2 of the recipe results in almond paste. If you already have almond paste or wish to purchase it instead of making it, your Step 2 would be putting it into the food processer in chunks and then processing it until it turns into a softer, smoother paste. Then go on to Step 3 as written. I have made cookies and tarts with both purchased and homemade almond paste and, to be truthful, there isn't that much of a difference.

Deborah3 years ago

A full size cake is too much for my small household. I halved this recipe, (used 3 eggs plus the egg white) baked it in an 8” springform pan for 33 minutes. Perfection

I Love to Cook1 month ago

We loved this cake! I don't have a large enough food processor so I used a regular hand held mixer on the lowest speed and it worked just fine. It came out moist and delicious. I used peaches and regular whipped cream to which I added a tbsp of molasses which gave the whipped cream a great flavor and complimented the peaches. I served for company and they loved it too.

Faith4 months ago

Follow up to my earlier comment about making the David Lebovitz version of this recipe gluten-free by swapping out flours and no other changes. Turns out the cake is even better with double the baking powder.

Kim6 months ago

A favorite. I serve with cherry compote. I’ve also made as is and it’s great but I’ve also upped the almond to 2 tsp, reduce butter to 1 cup and by accident I had 1 less egg. All turned out perfect. My 9” cake pan was done at 76 minutes.

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