This Peach & Almond Sheet Cake is a simple, tender fruit cake that brings together juicy fresh peaches and the delicate nutty flavor of almond flour. The yogurt keeps the cake moist and soft, while a light dusting of powdered sugar adds the perfect finishing touch.
It’s an easy summer dessert that requires no complicated decorating and is ideal for afternoon coffee, brunch, family gatherings, or a casual weekend treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup almond flour
- 1/2 cup plain yogurt
- 1/2 cup neutral-flavored oil, such as vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 fresh peaches, thinly sliced
- Powdered sugar, for dusting
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (180°C).
Lightly grease a sheet pan or shallow rectangular baking pan. For easier removal, you can also line the bottom with parchment paper, leaving a little overhang along the sides.
2. Make the Batter
In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly creamy.
Add the yogurt, oil, and vanilla extract. Whisk until the wet ingredients are smooth and evenly incorporated.
In a separate bowl, combine the all-purpose flour and almond flour.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can make the finished cake dense rather than tender.
The batter should be smooth and fairly thick.
3. Transfer to the Pan
Pour the batter into the prepared sheet pan.
Use a spatula to spread it evenly into the corners and smooth the surface.
4. Arrange the Peaches
Wash and dry the peaches, then slice them into thin, even pieces.
Arrange the peach slices over the surface of the batter. You can slightly overlap the slices or arrange them in neat rows for a more decorative presentation.
As the cake bakes, the peaches will soften and release their juices into the top of the cake.
5. Bake
Place the pan in the preheated oven and bake for approximately 30 minutes.
The cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
If the peaches are browning too quickly while the center still needs more time, loosely cover the cake with aluminum foil for the remaining baking time.
6. Cool and Finish
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes.
Allow it to cool further before slicing. Once ready to serve, dust the top generously or lightly with powdered sugar.
Cut into squares or rectangles and serve.
Helpful Tips
Choose ripe but firm peaches: Very soft peaches can release too much moisture during baking. Firm, ripe peaches provide the best flavor and texture.
Don’t overmix the batter: Mix only until the flour disappears. Overmixing can develop gluten and result in a tougher cake.
Use plain yogurt: Full-fat or regular plain yogurt works particularly well and helps keep the crumb moist.
Slice the peaches evenly: Similar-sized slices will bake more consistently and create a prettier finished cake.
Let it cool before cutting: The cake becomes easier to slice as it cools, and the crumb has time to set.
Variations
For extra flavor, try adding 1/2 teaspoon of ground cinnamon or a small pinch of nutmeg to the batter.
You can also sprinkle a handful of sliced almonds over the peaches before baking for added crunch.
If fresh peaches aren’t available, well-drained canned peaches can be used, although fresh peaches provide the best texture and flavor.
How to Serve
This cake is delicious served at room temperature with a simple dusting of powdered sugar.
For a more indulgent dessert, serve each slice with:
- A spoonful of whipped cream
- Vanilla ice cream
- Greek yogurt
- A drizzle of honey
- Extra fresh peach slices
It pairs especially well with coffee or tea for an easy afternoon dessert.
Storage
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
If refrigerated, allow slices to sit at room temperature for a short time before serving for the best texture.
Recipe Details
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: About 45 minutes
Servings: 9–12
Difficulty: Easy
Oven Temperature: 350°F (180°C)
Final Result
Soft, moist, and lightly sweet, this Peach & Almond Sheet Cake is an effortless way to turn fresh peaches into a beautiful homemade dessert. The almond flour adds a subtle richness while the yogurt creates a tender crumb, making every bite perfectly balanced with juicy baked peaches.