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Peach & Almond Sour Cream Cake

Coffee cake perfection


If I promise something, I always try to keep that promise, and since I did promise to post more coffee cake recipes, I am doing my best to go that way and create more cakes like that. Usually I find myself busy with creating new cream cake recipes, as those are the cakes we traditionally make for birthdays and other similar celebrations. However, I think coffee cakes need to be brought back to light as they are equally delicious, they usually require much less effort, but still taste amazing. 

​recently made a similar cake recipe for a Rhubarb and Strawberry Almond Cake, which then inspired me to make this cake. If you like rhubarb and you can get your hands on some, then try out that recipe as well, because it is absolutely scruptious and I have made it already three times this season :) 

When ​it comes to coffee cakes I get really picky.. I don´t like the traditional bundt cakes that are dry and flavourless. Well, that is my opinion on them. I prefer cakes that are moist, that literally fall apart and that are packed with flavour. But then we come to another problem and that is using a lot of butter, which I also don´t really like, because then the flavour of the cake becomes the butter and well, there is something I don´t like again :D So by now you probably realised that I have problems :D And that is how I get creative and think of other options to make the cake really moist and soft, and in this case it is using sour cream. Usually I would opt out for natural flavoured yogurt, as that is something I always have in my fridge (you can also substitute the sour cream with a yogurt that also has 10% fat content), but this time I had leftover sour cream and decided to give it a go. When you try making a cake like this for the first time you are pleasantly surprised and it makes you realize you CAN use less butter and substitute and your baked goods will taste even better :)

Now can we just discuss the combination of peach and almond for a minute. YUM! I think those two were made for each other! :) It came to me as an idea when I noticed that we have too many ripe peaches and they had to be saved, and I did, by creating a delicious recipe for you :)

My ​boyfriend likes all kind of sweet things, but he is not a big fan of cream. Whether that is in cakes, on top of cakes or in a dessert. He still enjoys all desserts with it, but he prefers coffee cakes. So that is also something that is moving me towards creating these recipes. If you are wondering why am I telling you all this? Well, because, he made me laugh when trying this Peach and Almond Sour Cream Cake for the first time :) He was on his first piece, which he hadn´t finished, when he pierced another piece with a fork and placed it on his plate. Then he realised he hadn´t finished the first one yet and started laughing :D "I guess you can see I really like it? Huh?" :D Yes, I did think that was the best verdict I could have got from him :)

I hope you will also enjoy this cake as much as we did and if you try it out please let me know what you thought about it in the comments below.

Happy Baking!


Step by Step Video


Peach & Almond Sour Cream Cake

Coffee cake perfection


  • 2 eggs

  • 100g brown sugar

  • 50g butter (melted)

  • 130g sour cream (10% fat)

  • 1tsp vanilla paste

  • 110g flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • 100g ground almonds


  • 2 ripe peaches

  • 30-40g slivered almonds

  • some brown sugar

  • icing/powder sugar for decoration


  1. Break the eggs in a medium bowl and add the brown sugar. Whisk the eggs and the sugar with a fork to break the structure of the eggs and to combine the sugar with the eggs.

  2. Add the melted and cooled butter and whisk again shortly.

  3. Then add the sour cream and the vanilla paste and whisk until well combined.

  4. In a separate bowl combine the flour with the baking powder and the baking soda. Sift the dry ingredients into the wet ingredients and whisk well until you have a smooth batter. Don´t worry about over mixing, with this batter you can mix quite vigorously without it affecting the end result. Then add the ground almonds and fold in until combined.

  5. Cover the bottom of a round 20cm cake tin with parchment paper and butter it well. Transfer the batter into the cake tin and spread it out evenly.

  6. Wash the peaches well and remove the stone. Then half the peaches and slice the halves into quarters.

  7. Arrange the peach slices on top of the cake, pressing lightly into the batter. Sprinkle the slivered almonds and the brown sugar on top.

  8. Bake the cake in 170°C bottom top heat at the middle shelf of the oven for 35-40 minutes. Check with a wooden skewer that the cake has baked through before removing from the oven. Remove from the oven and allow to cool for about 15 minutes before removing from the cake tin to a cooling rack and allowing to cool completely.

  9. Decorate the cooled cake with icing/powder sugar just before serving.


TIP. For a naughty treat, serve with a scoop of vanilla ice cream on top or with some vanilla sauce.

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