Peach Buttermilk Almond Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.1
  • Total Fat: 4.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 85.0 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.5 g

View full nutritional breakdown of Peach Buttermilk Almond Cake calories by ingredient
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Number of Servings: 12


    3 ripe peaches/apricots or one can (lite)
    3/4 tsp ground nutmeg
    3/4 cup sugar
    4-6 tsp unsalted butter (blue bonnet light)
    1/2 tsp vanilla extract
    1 cup all-purpose flour
    1/2 cup ground almonds/almond flour
    1 tsp baking powder
    pinch of salt


Preheat oven to 350F.
Cut the peaches into bite-sized pieces and toss with nutmeg and 2 tsps sugar - set aside.

Cream together butter and remaining sugar with a wooden spoon or spatula. Add buttermilk and extracts and stir to combine. Add flour, baking powder and salt and blend until smooth.

Pour into a greased cake pan. Press the peaches into the cake.

Bake for 10 minutes, then reduce the heat to 325F and bake for an additional 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Serving Size:1 piece

Number of Servings: 12

Recipe submitted by SparkPeople user MELANIE2110.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    This cake is really yummy. I used 1 cup of buttermilk and I think almond extract would be the right second extract. I am not a fan of nutmeg and used cinnamon instead and substituted about half of the sugar with stevia. The cake turns out a little dense, but in a good way ;) - 6/26/14

    Was this review helpful?   yes  No
  • It looks like some ingredients are missing- buttermilk for one! And perhaps an extract as only one is listed? This looks like it would be a great recipe. Look forward to its revision! - 5/17/11

    Was this review helpful?   yes  No
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