Peach Almond Cake


I made a Fruit Puree to use-up some peaches, nectarines and  apricots that Mr. Batch and I didn’t eat from a week of fruit snacks. I had three peaches, 1 nectarine and 2 apricots. I cut them up, left the skin on, added 1/4 cup of sugar and 1/3 cup of water, and let them simmer on very low heat for about 30 minutes.

Once cool, I strained the fruit and reserved the liquid in a separate bowl.  Then I pureed the fruit into a very thick sauce. It yielded approximately 3 cups.

Preheat oven to 325 degrees. Grease and then flour a Bundt® Pan.


Almond Cake Batter:

  • 1 cup unsalted butter, softened
  • 2 cups white sugar

In large bowl, stir to combine, and beat vigorously for a minute, to incorporate a little air into it, until light and fluffy (this is called “creaming method”).  I do this by hand, but you could certainly use a hand-mixer or stand-mixer.

  • 4 eggs

Add, one at a time, blending well after each addition.

  • 2/3 cup almond meal (I buy this at Trader Joe’s)

Add, and stir to combine.

  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

Add, and stir to combine.


  • 1 cup toasted almonds
  • 1/3 cup All-Purpose flour

Grind almonds with flour in food processor until very finely chopped.  The flour absorbs any fat that is released in the grinding, which will prevent this from turning to almond-butter (like peanut butter). Put ground almonds into a separate medium-size bowl.

  • 1 cup + 2/3 cup All-Purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda

Add these to the medium-size bowl, and stir with a fork to combine with the ground almonds.  The fork will break-up any lumps (I do this versus sifting my dry ingredients).


To the cake batter in the large bowl, add 1/2 cup of fruit puree. Stir to combine. Then add 1/3 of the dry ingredients from the medium-size bowl. Repeat with 1/2 cup of fruit puree, then 1/3 of the dry ingredients; then 1/2 cup of fruit puree and last 1/3 of dry ingredients. Finish with 1/2 cup of fruit puree.


Pour batter into greased and floured Bundt® pan. Make sure batter is evenly distributed.

Bake at 325 degrees Fahrenheit for 55 – 60 minutes (or until edges are light brown and have pulled away from pan just a bit, and toothpick inserted into cake comes out clean).  I rotate the pan 180 degrees after 30 minutes, for even baking in case there are hot spots in my oven.

Allow cake to cool at least 15 minutes before inverting onto a plate to remove from pan. 25-30 minutes of cooling time might be better.  This cake is very dense and moist, so you don’t want to remove it from the pan too early, lest it stick to the pan or fall apart once de-panned due to its heft/density.


Once the cake is cool, brush with the reserved liquid that you strained from the cooked fruit.


When I made this cake, I made a 1.5 times batch of the Almond Cake Batter and used all of the Fruit Puree. I baked 1 Bundt® pan and 1 loaf pan.








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