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Dimply Peach Cake with Almond

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.


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.


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.


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).

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dimply peach almond cake

Dimply Peach Cake

Yield: 15 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This cake is the perfect backdrop for fresh juicy peaches! And it turned out really moist too. It is a great cross between dessert and brunch.


  • 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


  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan. Set aside.
  2. Combine the flour, baking powder, salt, and cardamom. Whisk to combine and set aside.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Note: This cake keeps for 2-3 days at room temperature if well wrapped. It does not freeze well.


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Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 347Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 70mgSodium 224mgCarbohydrates 46gFiber 2gSugar 25gProtein 5g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Kate @ Savour Fare

Friday 20th of August 2010

Ooh, now I'm craving cake for breakfast!


Friday 20th of August 2010

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.


Friday 20th of August 2010

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

We Are Not Martha

Thursday 19th of August 2010

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


Thursday 19th of August 2010

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