Peach Cake with Frangipane

This easy peach cake with frangipane is a simple yet elegant summer dessert that comes together with minimal effort. Juicy peaches and almond-rich frangipane bake into a tender, golden cake that’s perfect for a sweet weekend treat!

Ingredients: Cake

• 2 large eggs

• 2/3 cup (130g) sugar

• 1/3 cup (80ml) neutral oil (like olive or canola)

• 2/3 cup (165g) plain Greek yogurt

• 1tsp vanilla extract

• 1 1/3 cups (170g) all-purpose flour

• 1 1/2 teaspoons (8g) baking powder

• Pinch of salt (1g)

• 1 1/2 cups (235g) peaches, chopped (use yellow for more tart or white for sweeter taste)

• 1 to 2 tablespoons cream of wheat or all-purpose flour

(to coat peaches)

• 4 tablespoons (1/4 cup) powdered sugar

Ingredients: Frangipane

• 2tbsp soft butter

• 2tbsp sugar

• 1 egg

• 1/4 cup almond flour

• 1/2 tsp almond extract

---

Process

1.

Set oven to 400°F (200°C). Grease an 11x8-inch (28x20 cm) baking

pan or line with parchment.

2.

In a large mixing bowl, beat the eggs and sugar on high speed for 5–

8 minutes. You’re looking for a thick, pale, and fluffy texture—

when you lift the whisk, the batter should fall in ribbons and briefly

sit on top before melting in.

3.

Pour in the oil, yogurt, and vanilla. Mix gently on low speed for just

a few seconds, until combined. No overmixing.

4.

Sift in the flour, baking powder, and a pinch of salt. Switch to a

whisk or spatula and fold slowly, just until no dry streaks remain.

The batter will be thick and creamy.

5.

Toss the peaches with 1 to 2 tablespoons of cream of wheat

or flour. This light dusting helps keep them from sinking to the

bottom while baking.

6.

Pour the batter into your prepared pan and smooth the top. Gently

scatter the peaches across the surface and press them in ever so

slightly—like tucking them into bed.

7.

To make the frangipane whisk butter and sugar briefly then add in the egg and whisk briefly again. Add almond flour and almond extract and mix together. Spread or pipe on top of the cake.

8.

Bake 30 minutes or longer if needed. Check by inserting a toothpick into the center.

Let the cake cool in the pan for 30 minutes. Once cool, dust

generously with powdered sugar for that final elegant touch.

Serving + Storage Tips

• Serve warm or at room temperature with some vanilla icr cream as a delicious addition!

• Store tightly wrapped in the fridge for up to 5 days.

Warm it slightly before serving for the best texture.