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Fresh Peach Almond Torte with whipped cream and fresh peaches on a stack of white plates.

Fresh Peach Almond Torte

LindySez
This Fresh Peach Almond Torte combines ripe summer peaches, almond meal, and toasted almonds into a moist, tender dessert that's equally at home at a casual brunch or a special summer gathering.
5 from 2 votes
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Prep Time 35 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes
Course Desserts & Snacks
Cuisine American
Servings 10 servings
Calories 302 kcal

Equipment

Ingredients
  

For the Torte

  • 3 tablespoons unsalted butter room temperature
  • 3 tablespoon mild olive oil or other neutral oil
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups peeled finely chopped ripe peaches
  • 8 ounces almond meal about 2 cups
  • ¾ cup all-purpose flour or your favorite gluten-free blend
  • 1 ½ teaspoons baking powder
  • ½ teaspoon pumpkin spice
  • ½ teaspoon salt

For the Peach Almond Topping

  • 2 tablespoons unsalted butter
  • 2 tablespoon brown sugar
  • ½ cup diced peach
  • ¼ cup toasted slivered almonds

For Serving (Optional)

  • Fresh whipped cream
  • Additional chopped fresh peaches
  • Powdered sugar

Instructions
 

Prepare the oven and pan

  • Heat the oven to 350ºF (176.7ºC)
    Plase a 10-inch seasoned cast iron skillet or cake pan into the oven while your prepare the batter.

Make the batter

  • Heat oven to 350°F. 
    Using a hand mixer or stand mixer, cream together the butter, oil, granulated sugar, and brown sugar until light, smooth, and creamy, about 2 minutes.
    Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
    Add the finely chopped peaches and mix at low speed until just incorporated.
    Stir in the almond meal until well blended.
    In a small bowl, mix together the flour, baking powder, pumpkin spice, and salt. Add the the batter and mix until just combined. Do NOT overmix.

Prepare the peach almond topping.

  • Carefully remove the skillet or cake pan from the oven.
    Add the butter and brown sugar, stirring until the butter melts and the sugar begins to disolve.
    Scatter the diced peaches over the bottom of the pan, then sprinkle with toasted almonds.
    Return the pan to the oven and cook, about 10-minutes, until the sugar mixture is bubbling and beginning to caramelize.

Bake the torte

  • Spread the batter carefully over the peach-almond topping.
    Bake for 35 - 50 minutes, or until the center springs back lightly when toughed and a toothpick inserted near the center comes out clean.

Cool and serve

  • Allow the torte to cool in the pan for 10 minutes.
    Run a knife around the edge, then carefully invert onto a serving plate. If a few peaches stick to the pan, simply place them bak on top of the torte.
    Cool to room temperature before serving.
    Dust with powdered sugar, if desired.
    Serve with fresh whipping cream and additional diced peaches, optional.

Notes

Very juicy peaches may increase the baking time, check at 35 minutes.
The torte can be served upside down or right side up. Both are delicious.
Store at room temperature for up to 2 days, refrigerate for longer storage. 

Nutrition

Serving: 1 servingCalories: 302kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 73mgSodium: 178mgFiber: 1gSugar: 35g
Keyword almond cake recipe, fresh peach torte, peach cake, summer peach torte
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