This delicious cake tastes like a treat from a French bistro: fresh peaches line the top of this incredibly moist cake. Flavored with almond extract to enhance the notes of almond from the almond flour, this peach cake is deliciously sweet. Made with fresh peaches, almond flour, sugar, and some simple ingredients, this peach cake with almond flour is ready in under an hour for the most delicious and healthy sweet treat.
Course dessert, snack
Keyword almond flour, peach cake, peaches
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 8
Calories 246kcal
Author Steph
Equipment
round spring form pan
Ingredients
2peachesfresh, thinly sliced into 1/8" thick slices
1tspcorn starch
1tsplemon juice
1.5cupsalmond flour
2tspbaking powder
1tspcinnamon
1/3cuplight butterI use Land 'o Lakes light butter with canola oil
1/2cupsugar
3eggs
1/4cupplain non-fat Greek yogurt
1tspalmond extract
non-stick cooking spray
powdered sugar, for topping
Instructions
Preheat the oven to 350F.
Spray the bottom and sides of a round spring-form pan.
Wash the peaches and cut them in half to remove the pit.
Thinly slice the peaches around the pit into 1/8" thick slices.
Add the peach slices to a mixing bowl with the corn starch and lemon juice, toss to combine.
In a separate mixing bowl, combine the flour, sugar, cinnamon, and baking powder.
Add the butter (not melted), eggs, almond extract, and Greek yogurt. Stir to combine into a batter.
Pour the batter into the pan.
Top with the peaches in a single layer (in a decorative pattern if you wish).
Bake for 35-40 minutes or until the cake is set up.
Allow the cake to cool before topping with powdered sugar.