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Product Used In This Recipe

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Square Springform Pan

Square Springform Pan

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Peach Almond Cake

4 based on 2 reviews

PREP: 15 MINUTES

COOK: 45 MINUTES

SERVINGS: 9 - 16 SERVINGS

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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.

Read Recipe Reviews

    This is delicious and will be perfect for our Easter Buffet!!

    I was so excited to try this recipe when I opened this email today. I went right to the kitchen and made it. I had a bit of difficulty getting the marzipan to thoroughly blend in, even though I kneaded it as per recipe instruction. I followed the directions, but subbing in 1/2 tsp almond extract to the vanilla. It looked delicious going in the oven. Instructions call for baking 45-55 min or until tester comes out clean. I ended up having to bake it for 90 minutes, and then the bottom was burned. It was quite liquidy at 45 min. Checked at 60 minutes, not much better. I thought maybe my oven was off, but I had baked croissants right before the cake without trouble. The only other thing I can think of was that I used a round 9” springform because I didn’t have a 9” square one that it called for. Would that have been the cause of the overbaking? The cake was pretty heavy and dense. Tasted good if you ate around the burnt part.

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Product Used In This Recipe

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Square Springform Pan

Square Springform Pan

SEE PRODUCT
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