It’s time for a belated Home Bakers again… oops! Sorry for the delay! I baked this cake twice as I wasn’t very happy with the first attempt, hence missing the dateline for this bake. This time, we are baking a very simple peach butter cake, chosen by Chaya from Bizzy Bakes – I really love how pretty this cake looks, with all the peach slices and almond flakes adorning all over the cake!
This butter cake is nice, fragrant, rich and soft with bits of peaches and almond in every bite. This will be a great cake with tea or coffee! And here are the step-by-step photos!
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| 1) Cream butter and sugar together. | 2) Beat in the eggs and vanilla. |
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| 3) Sift in flour, baking powder and salt. | 4) Spread the batter and arrange the peach slices. |
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| 5) Scatter toasted almonds all over. | 6) Top with brown sugar and bake away! |
I only need a cup of coffee or tea and it would have been perfect!
As part of the rules, I’m not allowed to post the full recipe, so I’m listing down the ingredients I’ve used and some notes. For the full recipe woth instructions, please head over to Chaya’s blog! For all other Home Bakers attempt on this bake, please head over here to see the roundup!
Peach-Almond Coffee Cake (makes a 7-inch cake)
adapted from Coffee Cakes by Lou Seibert Pappas
1 can of peach halves (drain weight about 250 grams), drained, rinsed and sliced into 1/8-inch slices
75 grams unsalted butter (1/3 cup)
115 grams caster sugar (1/2 cup)
2 eggs
1/2 teaspoon vanilla
85 grams all-purpose flour (2/3 cup)
1/2 teaspoon baking powder
1/8 teaspoon table salt
3 tablespoons almond flakes, toasted
1 tablespoon dark brown sugar
For the steps, please head over to Chaya’s blog!
Super Naggy:
- I used canned peach halves and swapped the cashews for almonds.
- Rinse the peach halves in water to get rid of the syrup then dab the surface dry with a kitchen towel before slicing so that the peaches will not add too much moisture to the cake.
- As the butter cake uses very few ingredients, it is essential to use very good quality butter and vanilla so that the rich buttery taste and the fragrant vanilla flavour can come through.
- Store the cake in an air-tight container in the fridge for 3 days. Let the cake come to room temperature before serving.
Grace Phua says
Jasline, I know what you mean when you aren’t happy with your bake 🙂 We are always harder on ourselves isn’t it? Same for me too. Your 2nd bake is perfect to me, just missing a cup of hot tea 😉
mui mui says
Hi Jasline,
This is indeed a lovely coffee cake.
I brought kopi o to enjoy your cake.. LoL..
mui
Jasline N. says
Hi Mui, haha, kopi o sounds good! Hope you brought a huge pot! 😉
Edith C says
Looks moist and yummy.
Jasline N. says
Hi Edith, thank you! 🙂
lena says
oh jasline, your cake is so pretty…sadly mine turned out to b a little undercooked at the center 🙁
Jasline N. says
Oh dear Lena, so sorry to hear about your cake! 🙁 Try baking a second time? The cake’s quite worth a second bake! Good luck in your next bake!
Anne Regalado says
Jasline , sometimes it is much better to make the full recipe 😀 I remember my attempt on making rugelach , I’ve made half and the crust is so thin , I can hardly roll it since it was sticking on the parchment paper . I had to chucked it out , goodbye 1/2 cup of butter *sigh* Anyway , that coffee cake looks perfectly-baked and I bet it taste as delicious as it looks !
Jasline N. says
Oh Anne! We both had the same problem with rugelach! I feel so sorry for the butter 🙁 But most times I don’t want to bake the full recipe because I can’t find enough people to help me finish it… Thank you for your compliments! Yes my friend finished 2 huge slices for breakfast! 🙂
Zoe says
Hi Jasline,
Your cake looks very pretty!
I realise too that this is going to be a flat cake but decided not to bake it because I was running out of time :p Keeping up with all these events are exhausting !
Zoe
Jasline N. says
Hi Zoe, yes there are so many events going around! I’m sorry I couldn’t catch up with quite a lot of Bake Along events, I missed the latest Cinnamon Bread one… hopefully I’ll be able to slot in some time for tuiles, been wanting to try making it for a very long time!
yummychunklet says
Peaches and almonds! Yum! Two of my favorites.
Jasline N. says
I’m happy to know they are your favourites, I hope you’ll bake this cake to give it a try!
Mich PieceofCake says
Your peach cake is really pretty! Love it that you made it in a pie dish.
Jasline N. says
Thanks Mich! You’re really sweet! 🙂
Jeannie Tay says
Wow! that looks awesome! I would love to bake this too if I have the time….gorgeous!
Jasline N. says
Hi Jeannie, thank you so much for your compliment! I hope you give the cake a try soon 🙂
bentodays says
This looks beautiful! Mmmm wishing for a slice of this now LOL.
Jasline N. says
Thank you, hope you are not drooling too much in front of the computer!
kitchen flavours says
Hi Jasline,
Your cake looks wonderful! The peaches on top, looks so sunny and bright, just lovely! Yes, this is a very nice cake for snacking!
Jasline N. says
Hi Joyce, thank you! Yea my friend finished 2 big slices of it for her breakfast! Haha!
fromthebartolinikitchens.com says
You really did create a beautiful coffee cake, Jasline. The flavors of peach and almond compliment each other so well. This must have been delicious.
Jasline N. says
Thank you for the compliment John! Yes, I love the combination of the crunch, the moist and the buttery! 🙂
Emily says
ps: what happened with 1st cake?
Jasline N. says
Hi Emily! I baked only 1/3 of the cake the first time so the cake base was very flat and I didn’t dry the peaches, so the cake was too moist for me!
Emily says
NVM, you are well rewarded with your second bake, good job!
Jasline N. says
Hee hee thank you so much Emily! 🙂
Emily says
2nd time’s a charm! Looking FAB!