Description
A delightful Peach Almond Breakfast Cake with moist texture and sweet peach flavor, perfect for summer mornings or special occasions.
Ingredients
Scale
- 2 cups fresh peaches, peeled and sliced
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, toss the sliced peaches with a tablespoon of sugar and set aside.
- In a large mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Whisk together.
- In another bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Gently fold the sliced peaches into the batter.
- Pour the batter into the prepared cake pan and sprinkle the sliced almonds on top.
- Bake for 35-40 minutes, or until golden brown and a toothpick comes out clean.
Notes
- Store in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week or freeze for up to three months.
- To reheat, microwave a slice for 15-20 seconds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Peach Almond Breakfast Cake, breakfast cake, peach cake, almond cake