Almond Cake With Peaches and Cream Recipe (2024)

Melissa, would this cake work with a gluten-free substitute for the wheat flour? Thanks.

Step 2 of the recipe results in almond paste. If you already have almond paste or wish to purchase it instead of making it, your Step 2 would be putting it into the food processer in chunks and then processing it until it turns into a softer, smoother paste. Then go on to Step 3 as written.I have made cookies and tarts with both purchased and homemade almond paste and, to be truthful, there isn't that much of a difference.

A full size cake is too much for my small household. I halved this recipe, (used 3 eggs plus the egg white) baked it in an 8” springform pan for 33 minutes. Perfection

I don’t have a food processor. Can I get same results using hand mixer? Other mixing method?

I've also made a gluten-free version of the David Lebovitz cake, swapping oat flour and sweet white rice flour for the wheat flour (with no other changes). I used a 1:3 ratio of oat:sweet white rice, but that mix in my experience has been forgiving so you can play with that ratio a bit if need be. That GF almond cake is currently the house favorite cake even among the gluten eaters. I plan on using the same substitution when I try out this version.

From sleuthing the version of this recipe from the 1994 reprint of Chez Panisse Desserts plus looking up recipes for almond paste, I would say yes, the almonds, the powdered sugar, the lone egg white, and the almond extract replace the 8 ounces of almond paste. Melissa Clark also doubled the vanilla, but that isn't a typical ingredient for almond paste so I'm guessing she just really likes vanilla (as do I). She bumped up the butter by 1/4 c. as well (also not found in almond paste).

We made this exactly as directed, and it was spectacular, a cake to rival the well-loved NYT plum torte.

I have not made this adapted version yet, but I have successfully used Cup4Cup many times in the version that is shared on David Lebovitz's website. I also recently made this cake with Miyoko vegan butter and it came out really well.

Wow. I’ve had many almond cakes, Tortas de Santiago etc but this is probably the best. And making it in the food processor was extra fun. I never use as much sugar and don’t see the point of the orphan yolk so used 5 eggs plus the yolk left over from the paste. Made an Orange glaze for the top. Yum.

Made this as soon as it was posted. Cut sugar in half. Topped with nectarines just picked off our tree and whipped cream. Keep a package of Trader Joe's shelf stable cream in the pantry just for occasions like this. My guests were ecstatic and the few leftovers were good even a couple days later. Definitely a keeper.

I made into a layer cake using 2x 8 inch rounds this yesterday and did a marscapone whipped cream with peaches. The cake is SO GOOD I’m going to make it again soon. I used a food processor for the paste then switched to a mixer.

I have another almond cake recipe, a bit similar, but with just almond flour and no wheat. The eggs and sugar give it structure. That one you beat the sugar in with the yolks, and beat the whites separately and fold them in. You might be able to do some sort of hybrid of the two to get a good gluten free version.

I’ve been making this cake for years with homemade almond paste (100g slivered almonds 100g sugar almond extract). The recipe works very well with unflavored coconut oil and gluten free flour for dairy-free, gluten-free version. Also keeps for days (if it lasts that long!) on the counter in our climate in SF Bay Area.

I believe this would work fine gluten free. I would use oat flour instead of the gluten free mix. I use a book called Flavor Flours by Alice Medrich which has a few different cakes. Melissa Clarks recipe has enough eggs to make any of the flours work.

1 1/4 cups = 10 oz. 28 grams in an ounce = 280 grams. How simple is that!

I followed the recipe using almond flour and my small 2-cup food processor for the almond paste. The rest of the recipe was prepared with my hand mixer and worked well. It is delicious but the next time I will halve the amount of granulated sugar. It's just such a large amount of sugar.

One of the most requested in my house!

ok. quite a bit of work. The peaches were really not much of an addition. My wife said that she would have liked the cake just fine without the cream. Definitely better the next day...

Amazing tasting raw batter but was too gummy and eggy baked

Seriously delicious! I did add an additional teaspoon of almond extract. Super easy to make in my food processor! Baked in a 10” springform for 55 minutes - started checking at 50 min. Served w a simple compote of cherries, blueberries, and strawberries simmered for a few minutes w some orange zest added.

I don't understand some of the negative comments. The instructions are dead easy and my cake came out perfectly -- baked about 68 minutes in a 9-inch springform pan, with a corrugated parchment liner, so no fear of leakage. Definitely a combination of dense and light, with a gorgeous, buttery almond flavour. Taking shortcuts in baking (substitutions, equipment etc) often yields uneven results.

Followed recipe as written and turned out incredibly delicious. Since peach season has passed, I made a pear compote to serve alongside of the cake with some unsweetened whipped cream. Peeled and diced pears, heated over medium heat for maybe 10 minutes with some cardamom, lemon zest, and vanilla extract. Divine.

60-80 minutes bake time, seems crazy!

Has anyone made this sugar free?

Can I just use a hand mixer for this?

YUK I should have known better... 6 eggs and 2.5 sticks of butter, This "cake" has the consistency of baked polenta and no flavor :(

This thin batter tends to leak out of my springform pan. You can bake the cake in a 9"x3" round pan (most cake pans are 2" high, but most springforms are 3" high). I use the Fat Daddio brand, spray with non-stick spray and line the bottom with parchment. I've never had trouble removing the cooled cake. If you're worried, invert the cooled cake and pan onto a rack, let stand for about a minute, and then sharply rap on the bottom (now top) of the pan. The cake should easily separate.

SO delicious! I used Bob’s Red Mill GF flour and it turned out great- it is more dense like a pound cake, but wonderfully moist and flavorful. Goes great with coffee in the morning too…

Only took 60 min to bake in 9 inch pan

This is one of the best cakes I have ever made. The flavour is delicate and the crumb is quite fine and buttery. It is very sweet, so I served it with minimally sweetened whipped cream and fresh strawberries. It only took 60 minutes to bake in a 9” round cake pan.