This Peach Cake will leave you speechless with a moist cake, filled with fresh ripe peaches, hint of cinnamon, nutmeg, and a little almond extract, topped with the most amazing topping ever, fresh whipped cream toasted almonds and coconut. This is the perfect time to grab some nice sweet peaches and make this dessert, it will soon be a favorite where ever you bring it, I make this at home and it is gone in no time, so easy to make and guaranteed to be a huge it. Perfect time to make it while the peaches at this time are so sweet and juicy. Enjoy!!!!
Ingredients For The Cake:
1 cup white sugar
1/2 cup butter, softened
2 teaspoons almond extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 cup milk
Ingredients For The Peach Filling:
3 cups chopped, peeled peaches
3/4 cup water
6 tablespoons sugar
2 tablespoons cornstarch
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
For The Topping:
1 1/2 cups heavy whipping cream
3 tablespoons sugar
1/2 cup sliced almonds, toasted
1/2 cup sweetened, flaked coconut, toasted
Note: If desired you can use between 8-12 ounces Cool whip instead of using the heavy cream and 3 Tablespoons of sugar, but the real homemade whip cream is always the best.
Preheat oven to 350 degrees. Spray a 9-inch baking pan with non-stick cooking spray or line with parchment paper and set aside.
For The Cake: In a large mixing bowl, beat the butter and sugar on high speed for 6 minutes, until very light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the almond extract and beat for an additional 4-5 minutes on high speed.
In a separate medium bowl, combine the flour and baking powder. Add the flour mixture to the cake in two batches, alternately with the milk. Stir gently until the batter is smooth.
Spread batter into the prepared pan and bake for 20-28 minutes until light golden brown (do not over bake).
While the cake is cooking prepare the peach filling by combining all of the ingredients except for the almond extract and lemon juice in a medium saucepan.
Bring to a boil and continue cooking for 1-2 minutes.
Remove from heat and stir in the almond extract and lemon juice; set aside.
Remove cake from oven and allow to cool for about 20 minutes.
Pierce the cake all over with a skewer. Pour the warm peach sauce over the cake and spread evenly. Cool completely.
In a large mixing bowl, beat the whipping cream and 3 tablespoons sugar on high speed until soft peaks form. Spread in an even layer over the cooled cake. Or you can use Cool Whip at this point. But I highly recommend the homemade..
Sprinkle the toasted almonds and coconut over the cake just before serving.