AUG
16

Dimply Peach Cake with Almond

Breakfast and Brunch, Cakes and Cupcakes, Coffee Cakes, Fruit Desserts, Summer Recipes | 20 comments

My neighbor gave me a bag of peaches from his tree and then his wife gave us another. We are in peach heaven! They are so juicy and sweet and the perfect size for snacking. I haven’t eaten a single dry, mealy peach from the bunch.

peachcake


We’ve enjoyed eating them over the weekend, but I knew I wanted to bake something sweet with them as well. And I needed to, because there were so many there is no way we’d eat them all in time and I definitely didn’t want to waste such beautiful peaches.

dimplypeachcake



I’ve always wanted to make this recipe in Baking: From My Home to Yours called Dimply Plum Cake, but every time I have plums I would forget. Flipping through the book to find an idea for the peaches I saw this recipe and decided to try it with peaches as Dorie suggests in her notes. I added some almond extract as well, because I love almond and peaches together. I also doubled the recipe and used a 9×13 inch pan instead of 8 inch square pan. The cake was the perfect back drop for the juicy peaches! And it turned out really moist too. It is a great cross between dessert and brunch.

peachalmondcake



If you haven’t checked out this cookbook yet, I encourage you too. It is a great baking bible with lots of beautiful photos and amazing recipes.

P.S. Don’t forget to enter the Barnes & Noble NOOK Giveaway (ending today) and the Toshiba Laptop Giveaway (ending tomorrow).

Dimply Peach Cake

Print Save Recipe

Ingredients:

3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
10 tablespoons unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
4 eggs
1/2 cup olive oil
zest of 1 lemon
2 1/2 teaspoons vanilla
3/4 teaspoons almond extract
8 small peaches, halved and pitted

Directions:

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan. Set aside.

Combine the flour, baking powder, salt, and cardamom. Whisk to combine and set aside.

Beat the butter at medium speed for 2 minutes using a sand mixer or electric hand mixer. Butter should be soft and creamy. Add the brown and granulated sugar, beating for another 2 minutes and scraping the sides as necessary. Add the eggs one and a time, and beat after each addition.

Add the oil, zest, vanilla, and almond extract. Beat at medium speed. Reduce the mixer speed to low and add the dry ingredients. Mix only until incorporated. Do not beat.

Scrape the batter into the prepared pan. Smooth the top and arrange the peaches cut side up in the batter, pressing slightly so that the peaches sit comfortably in the batter. I was able to fit 3 rows of five (with one half peach left over).

Bake at 350 degrees for 45-55 minutes, or until the top is golden and puffed around the peaches and a toothpick inserted in the center comes out clean. Cool for 15 minutes, then run a knife around the sides of the pan to loosen the cake. Turn the cake out onto a wire rack, then using another wire rack turn the cake right side up. Cool.

Note: This cake keeps for 2-3 days at room temperature if well wrapped. It does not freeze well.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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20
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Jessica @ How Sweet - August 16, 2010 @ 11:27 am

    Great way to use up the peaches I bought this weekend! Yum!

    [Reply]

  • 2
    alison - August 16, 2010 @ 1:04 pm

    This looks great! I am making this-it's a keeper!

    [Reply]

  • 3
    Erica Lea {Cooking for Seven} - August 16, 2010 @ 1:16 pm

    This looks amazing and so cute! I love the way you photographed and presented this.

    [Reply]

  • 4
    sara : 5 o'clock crows - August 16, 2010 @ 1:17 pm

    I want to go make this right now – yum! I've had Baking- From my Home to Yours for a while, and just in the last few weeks I've made a few things from it. Everything always turns out so well – I don't know why I kept it sitting around for so long.

    [Reply]

  • 5
    Maria - August 16, 2010 @ 1:18 pm

    I've made this with plums, we love it! I always enjoy Dorie's recipes.

    [Reply]

  • 6
    Tasty Eats At Home - August 16, 2010 @ 1:58 pm

    Oh, the addition of cardamom with the peaches? Yum!

    [Reply]

  • 7
    Greg and Vanessa - August 16, 2010 @ 2:01 pm

    oh my. i wish i was eating one for breakfast right now!!!

    [Reply]

  • 8
    My Kitchen in the Rockies - August 16, 2010 @ 2:51 pm

    I own Dories's book. What a great idea to try it with all the apricots I bought.

    [Reply]

  • 9
    Kelsey - August 16, 2010 @ 5:56 pm

    they look beautiful! looks like a great summer recipe.

    [Reply]

  • 10
    Jen @ My Kitchen Addiction - August 16, 2010 @ 11:31 pm

    This cake looks lovely… I love the cardamom in it, which I'm sure pairs beautifully with the peaches.

    [Reply]

  • 11
    Chocolate Freckles - August 17, 2010 @ 2:48 am

    Lovely peaches!! I'll buy as much as I can now that they are in season! This is an amazing way to use them.

    [Reply]

  • 12
    Amy from She Wears Many Hats - August 17, 2010 @ 10:57 pm

    Katie, this is beautiful!!! I had to run pull my Baking: From My Home to Yours out to look for this one. Definitely doing this one while the peaches are still in season. Yum!

    [Reply]

  • 13
    Maris (In Good Taste) - August 18, 2010 @ 2:48 pm

    My grandmother used to make something similar to this except there was a layer of whipped cream underneath the peaches. Your recipe looks great too – although I would be tempted to add the whipped cream right on top!

    [Reply]

  • 14
    marla {family fresh cooking} - August 18, 2010 @ 10:55 pm

    Katie, your dimply peach cake is looking amazing. Love the way you placed the peaches on the top of the cake. I linked to this post on my latest post: Peach Pie Enchiladas :) xo

    [Reply]

  • 15
    Dana - August 19, 2010 @ 3:37 am

    I've made the plum cake and it was wonderful but I love peaches so much more than plums. What a great idea Katie!

    [Reply]

  • 16
    Brilynn - August 19, 2010 @ 6:12 am

    You really can't go wrong with a Dorie Greenspan recipe and fresh peaches, looks great!

    [Reply]

  • 17
    We Are Not Martha - August 19, 2010 @ 4:29 pm

    I've been in peach heaven the last couple weeks!! These look so beautiful… Now I just need to manage to save some peaches for baking instead of eating them all :) Sues

    [Reply]

  • 18
    G. - August 20, 2010 @ 5:12 am

    the title alone…the dimply alone is enough to make me want to make these peach cakes!

    [Reply]

  • 19
    Julie - August 20, 2010 @ 8:25 am

    I wish I can make this one. I don't have idea how it really taste like, but I'm sure its really yummy. Thanks for the recipe.

    [Reply]

  • 20
    Kate @ Savour Fare - August 20, 2010 @ 8:26 pm

    Ooh, now I'm craving cake for breakfast!

    [Reply]

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