Peach-Raspberry Almond Cake

Peach-Raspberry Almond Cake is a delectable summer and early autumn dessert recipe featuring fresh peaches and raspberries. The cake turns out soft and moist, not too sweet, and can make a wonderful breakfast treat as well. The saying that simple is best is almost always true when you’re dealing with organic, fresh, perfectly in-season ingredients.

Peach-Raspberry Almond Cake

Makes 12 Servings
  • 1 cup Plain Yogurt
  • 1/2 cup Unrefined Sugar
  • 3 eggs
  • 1/4 cup Oil
  • 1 1/2 cups All-Purpose Flour (or a 50%-50% mix of whole wheat & all-purpose flours)
  • 1/2 cup Ground Almonds (you can use pre-ground almonds or do your own in a processor)
  • 2 teaspoon Organic Non-Aluminum Baking Powder
  • 1/4 teaspoon Fine Salt
  • 2 Fresh Peaches, thinly sliced
  • 6 ounces Raspberries (fresh or frozen, no need to thaw if frozen)
  1. Preheat the oven to 350 Degrees Fahrenheit
  2. Line a 9-inch round cake pan with parchment paper.
  3. In a large mixing bowl, combine the yogurt, sugar, eggs, and oil. Beat until well blended.
  4. In a medium mixing bowl, combine the flour, ground almonds, baking powder, and salt. Mix.
  5. Add the flour mixture to the wet ingredients and mix it just until there are no traces of flour. Do not overmix!
  6. Pour half the batter into the cake pan. Cover evenly with the raspberries.
  7. Pour the other half of the batter and arrange the peach slices on top.
  8. Bake for 50-60 minutes. The baking time will depend on how your oven is calibrated. The cake is done when a toothpick poked in the center comes out clean.
  9. Allow to cool in the pan for about 15 minutes. Lift from the pan, remove the parchment paper and serve.

About Larisa Litvin

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