Almond Cake With Peaches and Cream

Recipe from Lindsey Shere

Adapted by Melissa Clark

Published August 10, 2021

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Total Time
1½ hours, plus cooling
Rating
4(1,616)
Comments
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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

  • 1 ¼ 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

  • ½ teaspoon almond extract

  • ½ teaspoon fine sea salt

  • 1 ¼ cups/250 grams granulated sugar

  • 2 teaspoons vanilla extract

  • 1 ½ teaspoon baking powder

  • Sliced peaches, for serving

  • Whipped crème fraîche or whipped cream, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

43 grams carbs; 145 milligrams cholesterol; 438 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 27 grams fat; 2 grams fiber; 186 milligrams sodium; 7 grams protein; 33 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.

  2. 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.

  3. 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.

  4. 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.)

  5. 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.

  6. Step 6

    Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners’ sugar.

  7. 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.

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Ratings

4 out of 5
1,616 user ratings
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Comments

A Reader

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

Deborah

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

Judy R

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.

GF baker

Excellent! Made GF (bobs red mill cup for cup) and made in Kitchenaid mixer. Served with blue/blackberries and homemade whipped cream, which I made 2-3 hours in advance. Only took 50 minutes to bake

Barbara

I don’t know why everyone hasn’t rated this 5 stars. It is so easy to make — everything goes in the food processor! I have made the cake at least 5 times, nd have received rave reviews each time. It light and fluffy, buttery without being greasy, and a perfect base for peaches or any other fruit.

Savage

I’d also make it gluten free with less sugar but I do

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Credits

Adapted from “Chez Panisse Desserts” by Lindsey Shere (Random House, 1994)

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