Peach Almond Cake

Peach Almond Cake

Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick. For more recipes that make the most of your 9×13 sheet pan, get our July/August issue here.  

Peach Almond Cake
 
Makes 8 servings
Ingredients
  • 1 cup (286 grams) Brandy Almond Marzipan (recipe follows), room temperature
  • 6 medium fresh peaches (900 grams)
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs (150 grams)
  • 1 tablespoon (18 grams) vanilla bean paste
  • 2½ cups (313 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (240 grams) whole buttermilk
  • ½ cup (57 grams) sliced almonds
Instructions
  1. Prepare Brandy Almond Marzipan. Preheat oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper, letting excess extend over sides of pan. Spray pan with baking spray with flour.
  2. Peel and cut peaches in half, removing pit. Cut each peach half into 5 slices.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and Brandy Almond Marzipan at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at time, beating well after each addition. Beat in vanilla bean paste.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan. Place peaches cut side down on top of batter. Sprinkle with almonds.
  5. Bake until a wooden pick inserted in center comes out clean, 40 to 50 minutes. Using excess parchment as handles, remove from pan. Serve warm or at room temperature.

Brandy Almond Marzipan
 
Makes about 1¾ cups
Ingredients
  • 2 cups (240 grams) confectioners’ sugar
  • 2 cups (192 grams) superfine bleached almond flour
  • 3 tablespoons (45 grams) brandy
  • 2½ tablespoons (35 grams) cold unsalted butter, cubed
  • 1 large egg white (30 grams)
  • 1½ teaspoons (9 grams) vanilla bean paste
Instructions
  1. In the work bowl of a food processor, place confectioners’ sugar and almond flour; process until combined. Add brandy, butter, egg white, and vanilla bean paste; process until mixture comes together. (Mixture will be softer than a typical marzipan.) Brandy Almond Marzipan will keep refrigerated for up to 1 week.

 

 

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