Fourth of July
Simple Summer Peach Cake
Popular on Food52
143 Reviews
carlalacooks
October 25, 2023
This lovely cake is beyond peachy ~ I had an abundance of peaches ths summer so I sliced and froze them complete without peeling. I defrosted them slightly and pressed into the top of the batter and it was perfect. Since I'm unable to have dairy, I also made this dairy free by using MiYokos Unsalted vegan cultured butter along with Siggi's plant based plain vanilla yogurt slightly thinned for the buttermilk part. I did add a pinch of diamond kosher salt to the batter and also cut back substantially on the nutmeg, 1/4 teaspoon, as 3/4 per the recipe was more than my slightly nutmeg averse tastebuds could manage. Moist, delicious, a perfect little cake. Highly recommend.
aargersi
April 5, 2023
Has anyone tried this cake using the reverse creaming method? I am wondering if it will stand up better to the fruit that way (I have made it loads of times and I love it but it can be a tad delicate when taking it out of the pan)
[email protected]
August 25, 2022
This recipe is a favourite! I have used plums instead of peaches on occassion and also added cardamom to the batter. It's delicious slightly warm with some french vanilla ice cream. I would highly recommend this recipe!
Karen B.
August 24, 2022
This is my go to summer cake.It's great with peaches, as written. I've also made it with nectarines- no need to peel - and it's quite tasty. Also a strawberry variation: omit the nutmeg. Toss 1 lb. washed, hulled and halved strawberries with sugar to taste, 1 Tblsp chopped fresh mint and a squeeze of lime juice. Arrange on top of batter and proceed. I bake all three versions in a 9" springform pan.
Charles
August 8, 2022
Made this according to the recipe - omitting the turbinado sugar sprinkle because my sister doesn't have any (I baked it at her house). Everything turned out according to the recipe - used just under 3 good-sized peaches, the batter had some small lumps just as described, baked for 10 minutes at the higher temperature and 55 minutes at the lower temperature, and the cake turned out fine, attractive and appealing cake - my sister declared it to be "delicious". I baked this in a 9-inch spring-form pan (my sister's regular cake pans are either smaller or larger - no 9-inchers). This turned out to be advantageous since I didn't have to flip it out of the cake pan - with all of the fruit, I was concerned it might break apart if I flipped it over. I am going to use a spring-form pan when I make this at home.
Charles
August 11, 2022
So, I made this at home with the same results. Shorter baking time because of the differences in ovens but I expected that. This is such an easy recipe and seemingly foolproof. I'm going to look for other fruit to try when peach season ends. Has anyone tried this with other fruit?
Joan
August 19, 2021
I made this a few weeks ago and it was so delicious! My husband loved it, too! I have an abundance of fresh peaches and I asked him if he'd like a peach pie or the peach cake...he said, "Oh, that peach cake, please!" This would be good to slice and freeze also! Thank you Food 52!
Central P.
August 4, 2021
Made this today with BRMill gluten free flour Increased the flour to 1.5 cups + 1/2 cup almond flour and egg replacement. Only use 1/2 cup monk fruit sweetener. This took over 1.5 hours to bake.! I turned up the oven temp to 350 after 55 minutes. It’s still too wet and gloopy in the center. Very disappointed in the outcome. If I make it again I’ll bake at 350°. Not 325°. Such a waste of ingredients and time. I think Amanda had too much beer when she prepared this one. Watch the video and you’ll see what I mean.
Mardee
August 4, 2021
It always amazes me when people change the recipe a lot, and then complain when it doesn’t turn out the way it should. I made it exactly as written and it was delicious. Everything worked well, including the timing.
Central P.
August 4, 2021
Hi Mardee, I’ve been adapting recipes to suit my gluten-free plant based diet for over 15 years. I know what works and how to tweak a recipe. I’m a private chef. If you read the other comments, others have said it came out wet & took longer to bake also, and they followed the recipe as written. I do know the humidity effects a baked item I should have followed my instincts and baked at a higher temperature, that’s why I posted my changes, perhaps some may learn from it. Here’s to experiential Happy baking!
Deborah
July 3, 2022
Ditto, this is one of my favorite recipes of all time. I’m GF too, and I just swap the flour for King Arthur Measure for Measure 1:1 and it comes out perfect. Fear not, fellow celiacs! :)
Charles
August 2, 2022
You may consider yourself an accomplished "private chef" but the fact remains that you substantially deviated from the recipe and the results were "disappointing". Don't slander the recipe presenter because your experiment failed.
Linda
August 3, 2021
I followed the recipe as written, although I used slightly less than 3 whole peaches. The flavor was good but the baking time took much longer. I think the problem is that if you mix the peaches with sugar and let it stand, lots of juice comes out of the peaches. I did not add all the juices, but the mixture was very juicy. It would be better to simply sprinkle sugar over the peaches just before you slide in the oven. Not sure if you need to reduce the oven temperature.
BeverlyW
August 2, 2021
Yummy!!! Thanks for the suggestion to use 1.5 c AP flour for those lacking almond flour. I sprinkled a little brown sugar on top instead of turbinado. And, as also suggested in the comments, I used a large deep dish glass pie pan and baked at 350°F for about 45 min. Really good - I'll be using this recipe again, and riffing on it with other fruits. Kind of cobbler-like, we really enjoyed this for dessert tonight!
GayleK70
July 26, 2021
I had three gorgeous peaches and this simple recipe. Results were delicious! Followed instructions exactly which were very accurate. Warmed up in 300 degree oven for about 20 minutes the next day. Served with vanilla ice cream…outstanding!
penni_perkins_orlandini
July 25, 2021
Took about an hour and a half to bake. The inside was very wet almost gloppy. I may have used too many peaches. Four total. It fell apart getting out of the pan. Looks awful but tasted very good hiding under home made vanilla ice cream.
Glutenfreegirl
July 19, 2021
Tried this recipe out yesterday and made it gluten free. Instead of all-purpose flour I used King Arthur gluten free flour. It was delicious! It took a while to bake it though – about 1.5hrs. It was still wet inside after 55 min so I continued to bake. Came out perfect. The only thing I would change is a little less sugar next time. Thank you!
Maryte
July 19, 2021
I am gluten free now, too. I will try what you did as well. I agree about the sugar. I do not put sugar in the peaches and add a little less in the batter.
Deborah
August 2, 2022
Hi! I have great success making this GF with a 1:1 swap for KAF Measure for Measure. I find this does not affect baking time/temp as long as you give the fruit a good strain post-maceration to really get all the liquid out. Just fwiw, best of luck! :)
Jillian
July 17, 2021
I've made this cake twice. The first time, while delicious, it was a gloppy mess. The second time I made it, I didn't bother turning the oven down to 325° and just kept it baking at 350° for 63 minutes and it is absolutely perfect. I'm not sure why one would drop the temperature on a cake like this but it definitely did not work for me.
linda H.
July 12, 2021
Used nectarines and cherries. No nutmeg so I used pumpkin pie spice hehe. This cake is heaven!
Denise
July 11, 2021
WOW!!! I just made this and went exactly by the recipe. It’s outstanding and the smell is divine. I live in Alabama so our peaches are in full season and delicious.
I used a fluted deep dish pie pan, which made it absolutely lovely.
I did throw a few fresh blueberries on top too.
I can’t even tell you how incredible this is.
I’ll be serving this one to impress my guest!!! I wish I could figure out how to send a photo.
I used a fluted deep dish pie pan, which made it absolutely lovely.
I did throw a few fresh blueberries on top too.
I can’t even tell you how incredible this is.
I’ll be serving this one to impress my guest!!! I wish I could figure out how to send a photo.
Calle
January 17, 2021
I also had high hopes for this cake and was not disappointed! Especially because I really botched it... I somehow managed to forget the almond flour and poured everything back in to mix it in, at which point the peaches got mixed in as well. Created the most delicious custard-y bites and some fantastic edges. Would like to try it with strawberries, blackberries, and maybe rhubarb next time
E!
E!
Moffetem
September 5, 2020
Baked this cake in an 8 x 2-inch pan yesterday. It did not spill over, fit the pan perfectly. It did take the entire baking time. I live on the west coast. Cake was moist and flavorful. My family loved it, so much so, that it is completely gone this morning! Next time I make it I will line the bottom of the pan with parchment paper so that it comes out of the pan more easily. I like the suggestions of making it with other fruits, especially rhubarb when it is in season.
Theresa
July 29, 2020
This will be in my baking rotation now that summer fruits are plentiful. Made this with fresh apricots from my neighbor’s tree. Delish!
Julie S.
June 21, 2020
Recipe is delicious but there's no measurement for salt in the ingredients list even though it's in step 4 of the directions. I used 1/2 tsp. salt.
Mardee
June 21, 2020
If you look at the early reviews, you will see that the author noted the omission, and said to use a pinch of salt.
Mardee
June 15, 2020
I just made this and OMG, the flavors are incredible! I followed the recipe with one exception - I was out of almond flour, so I substituted an additional 1/2 cup of all-purpose flour, and it came out perfect. I didn't have any problems with the batter overflowing (I used a regular 9" round cake pan) and it baked beautifully. I did have to keep it in the oven on 325 for an additional 10 minutes. I am so glad I found this recipe - I'm ready to run out and buy more peaches just so I can make it again!
Mardee
June 15, 2020
I just made this and OMG, the flavors are incredible! I followed the recipe with one exception - I was out of almond flour, so I substituted an additional 1/2 cup of all-purpose flour, and it came out perfect. I didn't have any problems with the batter overflowing (I used a regular 9" round cake pan) and it baked beautifully. I did have to keep it in the oven on 325 for an additional 10 minutes. I am so glad I found this recipe - I'm ready to run out and buy more peaches just so I can make it again!
nancyloves2cook
October 4, 2019
Wonderfully versatile recipe we especially like for breakfast. The peaches from the market were mushy and inedible, so I used fresh pears sprinkled with half a lemon to prevent discoloration, and cardamom in place of nutmeg. I used almond flour to dust the 9" round cake pan, and didn't have any problem with overflow even using a double layer of pears. ( I did have to bake it an additional 15 minutes.) I may use salted butter, or add a pinch of salt to the batter next time as there's no salt in the recipe. I'm thinking plums and cinnamon for my next cake and maybe sprinkle a few sliced almonds on top of the fruit.
NN
August 7, 2019
i've made this at least twice now and while it's delicious both times, it's very pudding-y less cake-y. i wouldn't macerate the peaches, or i would reduce the amount of liquid
Mika
August 6, 2019
This recipe is a total keeper! I subbed rhubarb tossed in brown sugar and ground ginger for peaches, and it turned out mouthwateringly delicious.
Mdoyle
July 31, 2019
Tasted great and looked beautiful! Not one crumb was left after dessert was served. Don’t forget the salt as it’s not in the ingredient list.
Millicent
July 29, 2019
Love this! No nutmeg in the house, but a little extra almond extract was a perfect complement. Otherwise, I made the recipe exactly as written, and thanks to earlier comments, baked in a round 9" pan with 3" sides so nothing spilled. A keeper.
keithcancook
July 28, 2019
I added 1/2 cup of B.C. blueberrie&1/2 tbsp of corn starch/ and 2 egg yolks instead of 1 egg
it was fantastic
it was fantastic
Alison B.
June 22, 2019
Bought some lovely Georgia peaches and made this today for the 1st time. I got a little creative by replacing the aromatics (nutmeg) with rosemary, lavender and lemon zest. The peaches were perfectly ripe so I reduced the sugar a bit. I'm glad I made this and am pleased with how it came out.
Whitney
September 9, 2018
I didn't have any problems with this cake, I followed the recipe exactly and it was done after 40 minutes at 325 (and the 10 min at 350). It was so good while it was still warm, it would be perfect with whipped cream as others have said. I couldn't flip it out of the cake pan (and I didn't want to try too hard) but had no problem portioning and serving it out of the cake pan.
Maryte
August 9, 2018
I made this cake today and despite all of the difficulties others had with it, I did not experience them. My cake did not spill over the 9" cake pan (I used round like the photo). It was moist and sweet (maybe for me, a tad too sweet, I would eliminate sugaring the peaches and just mix in the nutmeg). The nutmeg flavouring was perfect. I may add a dash of cardamon as well next time for that "je ne said quoi".
The biggest difference I encountered was that it cooked very quickly. 350 degrees 10 minutes and then only 20 minutes at 325 degrees. If I had let it go any more, it would have been burnt on top.
I would definitely make this again. Goes so well with ice-cream or yogurt.
Add a pinch of salt, I think it was meant to be there in the ingredients.
The biggest difference I encountered was that it cooked very quickly. 350 degrees 10 minutes and then only 20 minutes at 325 degrees. If I had let it go any more, it would have been burnt on top.
I would definitely make this again. Goes so well with ice-cream or yogurt.
Add a pinch of salt, I think it was meant to be there in the ingredients.
Maryte
July 19, 2021
I made this again yesterday for some clients in our catering business. It took much longer to bake...don't know if humidity in general made the difference. It took the entire 50-55 minutes after the initial 10 at 350.
Carter
May 22, 2018
I love this cake with Peaches though its still a little early for stone fruit, thoughts on subbing in Rhubarb and Strawberries?
Amy
October 4, 2017
Dying to make this but would like to know if anyone used canned peaches --HORRORS!! I know, I know, but no good peaches left at the farmers market and I think this could work as long as I drain and even pat them down to remove excess juice.
THOUGHTS? many thanks.
THOUGHTS? many thanks.
Audrey
October 5, 2017
Amy, I would think that draining and patting the peaches down would work. Remember though - the 9" cake pan is NOT a good idea - either use the springform pan or make a collar for your 9" pan.
Audrey
September 15, 2017
bgavin, I'm not sure about the 10" pan - but a 9" springform with a collar added is going to be my next. The part of the cake that spilled over into my oven was eaten by my husband and I!!! It was delicious - and with the 325 oven really didn't "burn". We also ate the part of the cake that coated the sides of the pan. Really delicious cake!! and no mixer to drag out!!
Audrey
September 14, 2017
My oven is a mess! There is a comment stating that the recipe calls for a 9 x 13" pan. It does not, and the ingredients seemed like they would fit in the 9" pan. I'll try this again with a springform pan before peaches are out of season.
bgavin
September 15, 2017
I have a ten inch springform pan. I was worried that using it would give me to think of a cake. Your comment makes me think I may be better off using my ten incher!
Bonnie
September 2, 2017
I made this today; fantastic. Only modification was substituting extra vanilla extract for the almond extract.
TakeABite
September 1, 2017
I have nut allergies so I'm going to leave the almond extract out, but what can I substitute for the almond flour?
Kerry G.
February 5, 2017
Made this morning... the only thing I changed was subbing raspberries for the peaches as that's what I had in freezer, and cinnamon for nutmeg.. Turned out perfectly, and received rave reviews. It's a keeper.
Grace A.
September 9, 2016
I made this last night and it turned out wonderful! I used a 9" springform pan which was a perfect size - the cake ended up being about 2" high. I had to use regular ground nutmeg (not freshly grated) and didn't have almond extract, and didn't notice any negative side effects.
I'm surprised to see other comments about the cake being too moist, since I used very ripe peaches from the farmer's market and they didn't make the cake soggy at all. I do agree with some other comments that you can probably cut down the amount of sugar, though.
All in all I would definitely make again!
I'm surprised to see other comments about the cake being too moist, since I used very ripe peaches from the farmer's market and they didn't make the cake soggy at all. I do agree with some other comments that you can probably cut down the amount of sugar, though.
All in all I would definitely make again!
JR
August 24, 2016
This did not work for me. Peaches made cake very soggy. Cake would be delicious without the peaches in it. the peaches could be served alongside (with some ice cream).
Robin D.
July 4, 2016
I can't wait to try this recipe. Reading through the comments I noticed that a few decided to use a 9" pan then, states that it overflowed or wasn't done. The recipe calls for a 9 x 13 pan. That is 36 sq in difference. How would you stuff this amount of space needed for this recipe in small pan? FYI to save the integrity of this tasty recipe use the right pan size. Whatever recipe you prepare, use the required pan size, there's a reason too.
gabby
October 23, 2015
First breakfast treat for some smalls and their small friends.
I didn't have almond extract (but I did have six bottles of vanilla now consolidated down to four). Used 10oz Cadia organic peaches, 3/4 t fresh grated nutmeg and a couple of shakes of cinnamon. Peaches still frozen, so tossed them in a (roughly) tablespoon each of almond flour and ap flour. I added 1/2 t salt to the flour mix.
It's a moist cake, but seems to have held its own.
I didn't have almond extract (but I did have six bottles of vanilla now consolidated down to four). Used 10oz Cadia organic peaches, 3/4 t fresh grated nutmeg and a couple of shakes of cinnamon. Peaches still frozen, so tossed them in a (roughly) tablespoon each of almond flour and ap flour. I added 1/2 t salt to the flour mix.
It's a moist cake, but seems to have held its own.
Sandra
October 11, 2015
I tried to make this - always wanting to add a new peach recipe to my repertoire, but, alas, it was Way too moist, and more like a bread pudding. I made it a day ahead, and was so bummed at how poorly it survived overnight. I will not be making it again.
bmallorca
August 30, 2015
Delicious! I reduced the sugar to 2/3 cup, put too many peaches in (was trying to use up four! I have a cup left over), and what overflowed was the batter, which you want to hang on to. Put a cookie sheet underneath it.
Served up warm with vanilla ice cream, to the stone masons who are installing sandstone on the lower front wall of our building, on a Sunday. They deserved a treat!
Looking forward to making this a few more times before the season is done. Thank you!
Served up warm with vanilla ice cream, to the stone masons who are installing sandstone on the lower front wall of our building, on a Sunday. They deserved a treat!
Looking forward to making this a few more times before the season is done. Thank you!
salena
August 23, 2015
This was a wonderful simmer dessert. The peaches went from the peach tree to the cake. The cake was light, not too sweet, and a delicious end to a large meal. I loved the almond flavor with the peach.
jane.coombs88
August 21, 2015
Love this. I used three large peaches which I think may have been too much. It overflowed in my convection oven creating three cookies. Fresh nutmeg and almonds elevates this recipe. Much better than the peach buckle I made earlier in the week.
Kelsey M.
August 16, 2015
SO perfect; maybe my new favorite dessert. Thanks!!
-I cut the sugar to 1/2c + 2tbsp : perfect with the sweet, ripe peaches!
-I ground up roasted, unsalted whole almonds and split half/half with flour (3/4c each) : this yielded a cake consistency and flavor resemblant to the inside of an almond croissant (my favorite!)
-I used 4 small-medium peaches
The result was incomparable. An amazing dessert that can double as a breakfast treat! I highly recommend. K
-I cut the sugar to 1/2c + 2tbsp : perfect with the sweet, ripe peaches!
-I ground up roasted, unsalted whole almonds and split half/half with flour (3/4c each) : this yielded a cake consistency and flavor resemblant to the inside of an almond croissant (my favorite!)
-I used 4 small-medium peaches
The result was incomparable. An amazing dessert that can double as a breakfast treat! I highly recommend. K
Sara S.
July 8, 2015
This was so good! I loved the flavor of the cake and would almost try making it without the peaches as just a tea cake. For those concerned about the missing salt measurement, in the printed cookbook it calls for a pinch.
Hannah
June 27, 2015
I made this for the first time and it turned out perfectly. The only thing I would change is a little less sugar with in-season, ripe peaches it is sweet enough! I actually made it in France, and used their poudre d'amande which gave it the perfect texture and flavor.... I even impressed the French family I live with which is saying something! The grandmother of the family even asked me for the recipe :) Definitely one to keep!
justamom
September 6, 2014
Just about to make my first one of this season. Usually, we make it the minute the peaches are out. Tender, moist, easy and loved by all. What more could you ask for? Thanks so much for sharing what quickly became a summer favorite.
Marsha G.
August 25, 2014
I was underwhelmed. The fruit topping was good but the cake itself was bland and the slightest bit dry (even tho' I baked it for the minimum time stated). Definitely add cinnamon to the fruit topping and decrease the nutmeg; to 1/2 tsp, At first, with only nutmeg, I found the topping to be acrid, but 1/2 tsp. of cinnamon smoothed out everything. And add 1/2 tsp. of salt to the flour mixture.
karin
August 6, 2014
Fabulous. My guests LOVED IT. Easy, fast and simple..
Maryte
August 9, 2018
The salt is missing in the ingredients portion, but added in the instructions. I think it's just an error. I added a pinch of salt as well. Currently in oven and had not read comments before, so I hope it doesn't spill over in my 9" cake pan!
Beth100
August 5, 2014
Made this with 2 cups frozen mixed berries, thawed and drained, no nutmeg, half teaspoon cinnamon, half teaspoon fine sea salt, no other changes. Mine was browned and finished at 30 minutes. Lovely!
Edith G.
July 31, 2014
The Summer Peach Cake was great, specially for the Summer season. The problem was that I used a 9" pyrex and overflowed. Any suggestions??
Judith B.
July 30, 2014
Step 4 calls for salt, yet the amount is missing.
cookycat
July 30, 2014
Just made it for the third year and it is delicious. About the salt I just added a bit maybe 1/4 tsp. didn't measure no big deal.
bakergirl
July 15, 2016
I added a 1/2 tsp of salt and it was perfect. Will definitely bake it in a deeper pan next time.
Edith G.
July 26, 2014
Great site and great recipes! I'm doing the Summer Peach Cake this afternoon.
Deborah
July 20, 2014
Delicious! I had great success making this gluten-free by swapping the quantities of almond and all-purpose flour (per the suggestion below) and swapping out the all-purpose for King Arthur GF flour mix + a scant 1/4 tsp (really 1/8 plus a bit) xanthan gum. Texture was perfect, with no xanthan gum flavor. I also found that subbing out half the almond flour for coarsely ground almonds added a nice subtle crunch. Great results--one of my guests literally ate half the cake!
Nancy F.
June 21, 2014
Last evening I combined fresh grated ginger in place of the nutmeg. It is a nice change, though I do also love the nutmeg, maybe not both.
jane M.
January 6, 2014
I loved this cake the numerous times I made it with peaches - light, moist and flavorful. The nutmeg isn't overpowering if you use fresh grated. I fell in love with it all over again last night when I made it with pears. Used brown sugar and cardamom on them (same amounts as in the recipe for sugar and nutmeg) and then dumped the pears and juices over the batter. About half way through baking I sprinkled turbinado sugar and chopped pecans over the top. Oh my! Was it good. My guests thought so too - even the reluctant dessert eaters asked for a piece to take home. Make it for dessert after dinner, make it for tea at 4:00, make it for brunch. Just make it!
bebe L.
September 7, 2013
superb cake. i sprinkled it with a mixture of rum and maple syrup while it was still warm.
BakerRB
September 7, 2013
Easy and delicious. I substituted Italian plums since that's what I had on hand, and it was great. Love the slightly crunchy cake edges. I'll make this again.
cookycat
August 19, 2013
This is the second summer that I have made this cake. Didn't have any buttermilk so I used plain Kefir and it was fine. I also add a touch of cardamom and less nutmeg to the peaches. So delicious.
Gristle &.
August 13, 2013
Made it this weekend and it came out perfect- we loved the almond flour giving it a bit extra in the texture department, and there was no problem at all with being too wet -even with juicy farm stand peaches.
The Man really liked the pronounced almond flavor to the cake, and the juxtaposition to the peaches, but I myself am not an almond-flavoring fan and would cut back drastically on it next time. For me, it overwhelmed the nutmeg and fought with the peaches for dominance. I'd love to try mixing some peaches into the batter next time as well to see if it can boost the peach flavor, instead of only on the top. Will definitely be trying this with pears come Fall.
The Man really liked the pronounced almond flavor to the cake, and the juxtaposition to the peaches, but I myself am not an almond-flavoring fan and would cut back drastically on it next time. For me, it overwhelmed the nutmeg and fought with the peaches for dominance. I'd love to try mixing some peaches into the batter next time as well to see if it can boost the peach flavor, instead of only on the top. Will definitely be trying this with pears come Fall.
Connie
August 1, 2013
I'm sure by now you realize that you omitted the amount of salt required on your ingredient list, though salt is in the directions....cakes similar to this require 1/2 tsp....as does your plum cake, which is similar and has 1/2 tsp on the ingredient list.
Thought it was really delicious, simple and a perfect breakfast or brunch cake for a summer morning....I added blueberries to the peaches...yummy!
Thought it was really delicious, simple and a perfect breakfast or brunch cake for a summer morning....I added blueberries to the peaches...yummy!
PA-PETE
July 27, 2013
Just reading this recipe I can tell the nutmeg is overwhelming. Nutmeg is an extremely strong spice and should be used sparingly... I suggest 1/4 tsp at the most... The almond flour is a nice addition.
CookedGoose
May 25, 2013
Just made this, and was sadly underwhelmed. The nutmeg was too much for the rest of the cake, and since it's a small cake, the soft texture just didn't quite work. My family unanimously favored our version of the New York Times' Original Plum Torte that we make with peaches instead of plums (sometimes we use mango, or strawberries or raspberries - we've never actually used plums). Same amount of effort & time, more satisfying. I may try the Torte recipe with part almond meal....
Rachel G.
August 12, 2012
Thank you....PERFECT... I have 3 peaches on my countertop... Just made it and the smell is just lovely.
Natalie M.
May 25, 2012
I also added a healthy pinch of salt when making this for the first time last night.
Great recipe!
Just FYI if any of you find yourselves in the same boat: I realized I had no almond extract after starting to make this cake, so I decided to change the almond and all-purpose flour ratios. I used 1 cup almond flour and 1/2 cup all-purpose instead and it turned out fabulously. I wanted to maintain the almond flavor and this worked well for me.
Great recipe!
Just FYI if any of you find yourselves in the same boat: I realized I had no almond extract after starting to make this cake, so I decided to change the almond and all-purpose flour ratios. I used 1 cup almond flour and 1/2 cup all-purpose instead and it turned out fabulously. I wanted to maintain the almond flavor and this worked well for me.
sherbypeaches
May 3, 2012
I am allergic to nuts. Can I leave the almond flour out? Can I substitute it with something else?
Green R.
July 17, 2013
I am also allergic to nuts. When I want to make a recipe that uses nut flour or nut meal I substitute more flour. It may not be the same taste experience but it has always seems to work out.
rlsalvati
March 17, 2012
Doubled the recipe & took this to a dinner last night, it was a big hit. We get frozen peaches from our CSA, I drained and chopped them, then decided the juice looked too good to waste and used it in place of the milk. I followed Rhonda35's advice & used 1 tsp salt for the double recipe, in a 9 x 13 pan. While this was fine dished out of my casserole, I will use a spring form pan when making the regular recipe.
Mary M.
August 29, 2011
We enjoyed this so much, warm from the oven, and again today as my home from work treat. It reminds me of these last sweet days of summer.
Burnt O.
August 27, 2011
I subbed yogurt for the buttermilk with awesome results, but I wish you'd update the recipe to mention the salt - I didn't see it in the ingredients, and forgot to add it.... :-(
Isadora V.
August 26, 2011
I was inspired by your wonderful recipe and added a bit of ground nutmeg and the tiniest splash of almond extract to a batch of my peach jam this year. I'll be thinking of your cake this winter!
Soozll
August 25, 2011
I made this cake today and I just love it! I used my 9 inch deep dish ceramic pie plate and it filled it perfectly to the top. The filling has an almost frangipane flavor but it's looser and not as intensely almondy.. It also reminds me of a type of cobbler that is popular in the south but with almond notes instead of cinnamon. I didn't use the nutmeg, just vanilla sugar to toss with the peaches. The family loved it, too. I will definately make this again. Thanks for sharing this wonderful recipe, Savour.
flossy
August 2, 2011
So very, very good! I made it during the breakfast hour last saturday morning. Delightful.
spaetzlegirl
July 28, 2011
I suppose this cake doesn't really need more accolades, but I just can't help throwing in my own rave review. It's truly excellent. I didn't know nutmeg and peaches were a perfect match, and the ground almonds really boost the texture and flavor. I wish I could fedex pieces to all my loved ones, so they could also experience my current peachy bliss...
brooklynsam
July 27, 2011
I love this recipe--so much so that I've made three cakes in three days. They look beautiful, so I've been bringing them as hostess gifts. Wonderful!
Windtryst
July 24, 2011
Made this today,ground some almonds I found in the freezer,used 5 peaches and yes, I peeled them. Don't forget the salt! Came out perfectly, not soggy at all. Everyone loved it, thanks for the recipe!
natcrow
August 9, 2011
I made this of the first time yesterday and didn't notice that the recipe tells you to add salt but not how much until the last minute.
I added 1/2 a teaspoon. That seemed like a fine anount but I wouldn't mind hearing from the author of the recipe to know for certain.
Overall the cake was a hit.
I added 1/2 a teaspoon. That seemed like a fine anount but I wouldn't mind hearing from the author of the recipe to know for certain.
Overall the cake was a hit.
4rednecks
July 20, 2011
This cake is wonderful!!! I made my own almond flour, with lightly salted almonds, the perfect amount of salt. Yummy....
phyllisc
June 23, 2011
Just made this and mine too was awfully wet. My peaches exuded a lot of liquid before being added to the batter and though I drained them I think I should have drained more completely (but the liquid was SO good it was hard to discard). The taste was great - it was just too wet.
aliciaann
February 11, 2011
I made this for my Dad's birthday (he's an avid peach lover). I ended up cutting it into pieces so as I would have some for my house & that he wouldn't notice anything gone. I cannot wait to make it again...truly delicious.
Lori H.
September 6, 2010
I made this for dessert last night for a friend's birthday - great recipe!
nasreenSeattle
September 6, 2010
Tried this recipe out today - it was delicious! I crammed this cake with 3.5 gigantic peaches. I baked it for an additional 15 minutes to get the top nice and golden brown. The cake had a few gooey bits - all perfectly delicious. Thank you for the recipe!
drbabs
August 31, 2010
I've made it, too, and if you don't have buttermilk, you can use whole milk with about a teaspoon of lemon juice to sour it. (You need the acid for baking.) Really good cake.
dymnyno
August 31, 2010
I have made this twice now...learned a few lessons....too many peaches makes it too gooey....a pan with a removeable bottom works best.... freezes perfectly.... absolutely delicious!!! thanks for a memorable recipe!!
TheWimpyVegetarian
August 31, 2010
Great information! I love this cake too and plan to make this one often and will keep your tips in mind.
dymnyno
August 25, 2010
A few questions: do you peal the peaches? How many cups do you use...not all peaches are the same size. Will this cake freeze well , so I can take advantage of all the ripe peaches I have.
monkeymom
August 25, 2010
Hi dymnyno. I've made this a few times now and never have peeled the peaches. I find that no matter how many peaches I try to cram in, the batter rises up to envelope them wonderfully and I wish I had tried to cram in some more.
dymnyno
August 27, 2010
It is in the oven and smells divine. I crammed in about twice as many peaches as you and I peeled them...do you think that I can freeze it too?
TheWimpyVegetarian
August 27, 2010
Just wanted to add my 2 cents. I've never peeled the peaches either, and I've made this with unpeeled nectarines which was also wonderful. This is my favorite cake right now - I've made it 3 times! I want to try it next with plums...enjoy the cake dymnyno! Sure wish I lived close enough to stop by for a slice :-)
TheWimpyVegetarian
August 27, 2010
Oh, and I would think it would freeze fine. The fruit is cooked, so freezing shouldn't wreck the texture I'm thinking. I haven't tried it though - we eat the whole thing when I make it except a couple slices I give to neighbors.
MissGinsu
August 22, 2010
I love this. Summer is all about simple food, and the rustic, not-too-fussy look and ingredient list is right on. (Not to mention that I'm crazy for nutmeg in just about anything. Thank you!
melissav
August 4, 2010
Absolutely delicious. Made this on Sunday and I will be making it again and again. I also threw in a handful of blueberries, per Rhonda's comment below.
PerrySt.
August 1, 2010
Absolutely beautiful little cake. I would recommend using a spring form pan if you have one... and it was delicious with fresh apricots instead of the peaches. Perfect served warm with good vanilla ice cream.
PerrySt.
July 12, 2010
I was thinking of making this cake with apricots... does anything think i'll need to make adjustments? Is this a good idea?
Rhonda35
July 4, 2010
Made this last night and threw in a good handful of blueberries along with the peaches. Delicious!
dinnerson
July 1, 2010
Added the salt even before reading comments- just seemed necessary. Otherwise followed recipe as given with a few slivered almonds on top as well. Love the simplicity and straightforward summer peach tastes. Perfect for a light summer dessert- with whipped cream or ice cream, of course!
lucyclark
June 28, 2010
I made this cake over the weekend, and I must have flubbed somewhere because my version seemed to be just too wet. Wet beyond the "custard". I followed the recipe and cook time (with successful toothpick test). Any thoughts on my mistake(s), so I don't repeat them next time?? Because it had enough potential that there will definitely be a next time! Thanks!
pghcooks
August 26, 2012
I had the same problem - which is such a shame! I had to burn the heck out of the edges to get the center anywhere near solid. It ended up a big mess, but I scraped out the middle, tossed the burned bits and what little was left was delicious. I think a pan with removable sides might work better to distribute heat, and using fewer peaches, or folding them into the batter might help the sogginess.
bistro_gal
June 25, 2010
I made it tonight for a dear friend who came to visit us. It was just delicious, everybody polished their plates. Thank you so much for sharing, this will be one of our favorite recipes from now on (and it is decadent with a scoop of vanilla ice cream on top).
amysarah
June 15, 2010
This cake very much reminds me of the one my Hungarian granny and mother regularly made in late summer/early fall - they used the ubiquitous seasonal small 'prune' plums (no almond flour, though often chopped walnuts mixed with cinnamon sugar baked on top for a crackling crust.) It wasn't too sweet and was luxuriously damp and perfectly homey - served plain with a cup of coffee (no self-respecting Hungarian's day is complete without a coffee/cake break) or with a scoop of vanilla ice cream for a 'dessert.'
allisonjoe
August 23, 2009
I figured it would be about that much salt! I used white nectarines and it was fantastic!
Rhonda35
August 22, 2009
Allisonjoe - I noticed that, as well, I have made this cake three times already - it's so delicious - and I added a healthy pinch of salt (about 1/2 tsp) each time. Enjoy!
allisonjoe
August 18, 2009
It appears that salt has been omitted from the ingredient list, but not the directions...How much salt is needed??
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