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Recipe Image

Product Used In This Recipe

Square Springform Pan

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Peach Almond Cake

Prep: 15 Minutes


Cook: 45 Minutes


9 - 16 Servings


A delightful almond cake topped with fresh peaches, raspberries, almond slices and honey made in our square springform pan! A great spring/summer recipe to add to your list.

  • Ingredients
    • 2 1/2 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 7 ounce package of marzipan
    • 1 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 2 tsp vanilla extract
    • 1 cup buttermilk
    • 1/2 cup sliced almonds
    • 3 medium peaches, sliced
    • 1/2 pint raspberries
    • 1 Tbsp honey
  • Directions

      Preheat oven to 350°F degrees. Prepare Square Springform Pan with baking spray containing flour and use pastry brush to evenly coat the pan. In a mixing bowl, combine flour, baking powder, and salt. Set aside.

      Knead marzipan to soften it. Using a mixer, blend marzipan, butter and sugar. Add eggs one at a time until fully incorporated. Scrape sides of bowl and mix in vanilla. Slowly add half of flour mixture, then half of buttermilk and repeat. Pour batter into prepared pan. Gently tap on towel covered counter to remove bubbles. Top batter with sliced almonds, peach slices and raspberries. Bake for 45-55 minutes or until cake tester comes out clean. Brush honey onto fruit topping and let cool for 10 minutes in pan. Release clamp on springform and place cake on a serving plate. Serve warm or at room temperature.

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Product Used In This Recipe

Square Springform Pan

See Product

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