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Caramelized peaches make this moist and fluffy fresh peach cake extra special for a magical summer treat. Perfect for everyday enjoyment or special occasions alike, fresh peaches bring just the right level of sweetness and the cake is made with wholesome ingredients.
You know how I feel about my almond flour recipes and almond flour cakes are some of my favorite cakes to bake!
Because peaches have been so ripe and lovely lately, I’ve been loving adding them to my baked goods, such as my Peach Baked Oatmeal and Peach Muffins.
And now, this cake! Rather than leaving the peaches raw, which is what I normally do, I caramelized them to soft perfection before topping the cake with them. The end result is a bigger peach flavor with amazing texture.
The way I see it, this cake is the perfect sweet treat to enjoy for brunch or breakfast alongside Greek yogurt or cottage cheese when you’re feeling something fruity. It can also double as dessert when paired with a scoop of vanilla ice cream.
The simple ingredients are straightforward, as always! Here are the fine details as to why I chose each individual ingredient.
Ingredient Notes:
Almond Flour: The base of the cake, almond flour creates a light and fluffy texture that gives a rustic vibe for a clean feeling treat.
I use Bob’s Red Mill Super Fine Almond Flour and have noticed varying brands of almond flour can have different absorbencies and textures. Just note this when choosing your brand.
Ripe Peaches: The main ingredient here, ripe sweet peaches give the cake a refreshing feel and are responsible for delicious peach flavor.
I recommend sticking with fresh juicy peaches rather than using canned peaches if possible. Nevertheless, if you’re baking this cake outside of peach season, canned peaches will work.
Eggs: A few eggs help the cake batter rise to full fluff. I haven’t tested the recipe with an egg substitute, and I don’t typically recommend swapping out the eggs in almond flour recipes unless you have experience doing so.
Pure Maple Syrup: The sweetener here that also provides some moisture content. For me, this cake is perfectly sweet without being a sugar bomb.
Avocado Oil: Here for richness, avocado oil generates a moist crumb for the best texture. I love that it contains a decent amount of omega-3 fatty acids and has a neutral flavor.
Vanilla Extract and Almond Extract: Both vanilla and almond extract add a lovely warm flavor to the cake. Almond extract enhances the flavor profile to make the cake taste nutty, because it doesn’t have a huge amount of flavor otherwise.
Baking Soda and Lemon Juice: The leavening agent. Baking soda and lemon juice combine to form the right chemical reaction to help the cake batter rise and bake evenly.
Sea Salt: Big flavor enhancer! Salt brings out the sweetness and peach essence of the cake.
Recipe Customizations:
- Swap out the peaches of nectarines, pluots, apricots, or strawberries.
- To save time, you can skip the peach caramelization process, use a regular round cake pan, and mix raw chopped peaches in with the cake batter.
- For a sweeter cake, add 1 to 5 tablespoons of brown sugar or white sugar to the cake batter.
- Use olive oil instead of avocado oil if you prefer.
- To make peach upside down cake, arrange the caramelized peaches in the bottom of the pan rather than placing them on top of the cake.
- If you want to prevent the top of the cake from browning, cover the cake pan with aluminum foil and keep it covered throughout the baking process.
How to Make Peach Cake:
Prepare the Cake Batter:
Preheat the oven to 350 degrees Fahrenheit and line a 9-inch springform pan with parchment paper. Spray the sides of the pan with cooking spray.
Whisk the eggs, pure maple syrup, avocado oil, pure vanilla extract, almond extract, and lemon juice together in a large mixing bowl until the wet ingredients are well combined.
Add in the almond flour, baking soda and sea salt (dry ingredients) to the bowl with the wet mixture and mix well. Allow the batter to sit while you caramelize the peaches.
Caramelize the Peaches:
Transfer the sliced peaches, avocado oil, and pure maple syrup to a large skillet and heat over medium high heat. Allow the peaches to sit untouched for a few minutes while they begin to slowly soften.
Use tongs to carefully flip the peaches and allow them to sit for another 3-4 minutes. Remove the peaches from the heat, flip them again, and allow them to sit until they are cool enough to touch.
Assemble the Cake:
Line a 9-inch springform pan with parchment paper and spray the sides of the cake mold with cooking spray.
Pour the cake batter into the prepared cake pan and spread it into an even layer using a rubber spatula.
Once the peaches have cooled, transfer them to the top of the cake, arranging them however you would like.
Bake cake on the center rack of the preheated oven for 35-40 minutes, or until it is fully baked. Insert a digital thermometer into the center of the cake. It is ready if the thermometer reads 190 degrees F or higher.
Allow the cake to cool completely on a wire rack before removing it from the springform cake pan mold.
Cut the cake into slices, and serve. Enjoy it as is or serve it with a scoop of ice cream, whipped cream, or a powdered sugar glaze drizzled on top.
Storage Options:
- Room Temperature: Cover the cake pan with plastic wrap and keep on the counter for up to 2 days.
- Refrigerator: Transfer leftover cake to an airtight container and refrigerate for up to 7 days.
- Freezer: Freeze cake in a freezer bag or a freezer-safe container for up to 2 months.
That’s it! This homemade peach cake makes the most out of fresh summer peaches and the fluffy cake is simply sensational! Peach lovers, be sure to also try my peach cobbler!
Looking for more delicious cake recipes featuring fresh fruit? Try these reader favorites!
More Cake Recipes:
- Almond Flour Blueberry Cake
- Applesauce Cake
- Chocolate Banana Breakfast Cake
- Almond Flour Lemon Cake
- Zucchini Chocolate Cake
- Grain-Free Pineapple Cake
Peach Cake Recipe
Ingredients
For the Cake:
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup avocado oil
- 2 tsp pure vanilla extract
- ½ tsp almond extract
- 1 tsp lemon juice or apple cider vinegar
- 2 ½ cups finely ground almond flour
- ½ tsp baking soda
- ¾ tsp sea salt
Caramelized Peach Topping:
- 2 large ripe peaches, cut into slices
- 2 Tbsp pure maple syrup
- 2 Tbsp avocado oil
Instructions
Prepare the Cake Batter:
- Preheat the oven to 350 degrees Fahrenheit and line a 9-inch springform pan with parchment paper. Spray the sides of the pan with cooking spray.
- Whisk the eggs, pure vanilla extract, avocado oil, pure vanilla extract, almond extract, and lemon juice together in a large mixing bowl until the wet ingredients are well combined.
- Add in the almond flour, baking soda and sea salt (dry ingredients) to the bowl with the wet mixture and mix well. Allow the batter to sit while you caramelize the peaches.
Caramelize the Peaches:
- Transfer the sliced peaches, avocado oil, and pure maple syrup to a large skillet and heat over medium high heat. Allow the peaches to sit untouched for a few minutes while they begin to slowly soften. Use tongs to carefully flip the peaches and allow them to sit for another 3-4 minutes. Remove the peaches from the heat, flip them again, and allow them to sit until they are cool enough to touch.
Assemble the Cake:
- Line a 9-inch springform pan with parchment paper and spray the sides of the cake mold with cooking spray.
- Pour the cake batter into the prepared cake pan and spread it into an even layer using a rubber spatula.
- Once the peaches have cooled, transfer them to the top of the cake, arranging them however you would like.
- Bake cake on the center rack of the preheated oven for 35-40 minutes, or until it is fully baked. Insert a digital thermometer into the center of the cake. It is ready if the thermometer reads 190 degrees F or higher.
- Allow the cake to cool completely on a wire rack before removing it from the springform cake pan mold.
- Cut the cake into slices, and serve. Enjoy it as is or serve it with a scoop of ice cream, whipped cream, or a powdered sugar glaze drizzled on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Where does the avocado oil go? It’s listed as going into the peaches and into the batter. Is it split? Please clarify.
I made it this morning and I followed the instructions and so I added it to the peaches. I’m afraid the cake will be very dry.
Hi Sue! As shown in the recipe card, 1/3 cup of the avocado oil goes into the cake batter, and 2 tablespoons of avocado oil is used to caramelize the peaches. In this sense, avocado oil is used twice in the recipe with two different measurements. Let me know if that makes sense!
OOps! I missed that part. When I printed the recipe, the avocado oil came out on the second page.
Even without the avocado oil in the batter, it was still a good cake. A bit on the dry side but still enjoyable. Next time I make it, I’ll be sure to add the oil in the batter!
I gotcha! I’m thrilled to hear the cake still turned out well in spite of being on the dry side 🙂 I appreciate you following up!
This is a fabulous flavoursome cake that my family really enjoyed. I substituted olive oil for avocado oil and tinned peaches for fresh as they aren’t in season in Oz right now. Thanks !
Aww, my pleasure, Elizabeth! I’m so happy to hear your family enjoyed it, and that is great to know the recipe worked out using tinned peaches – I hadn’t tested this myself yet!