Peach and Almond Sheet Pan Cake
A moist almond cake studded with fresh peach slices and topped with toasted slivered almonds, baked on a sheet pan for easy serving. This american-inspired desserts ready in about 55 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure almond extract
- 1/2 cup whole milk
- 2 medium fresh peaches, sliced thin
- 1/3 cup slivered almonds
- for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x13-inch sheet pan with 1 tbsp butter. In a bowl, whisk 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt.
- Step 2: In a large bowl, cream 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes using a mixer.
- Step 3: Add 3 large eggs one at a time, beating well after each addition, then stir in 1 tsp pure almond extract.
- Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, mixing gently until combined.
- Step 5: Pour batter into prepared sheet pan and smooth the top with a spatula.
- Step 6: Arrange 2 medium thinly sliced fresh peaches evenly over the batter, pressing them lightly into the batter.
- Step 7: Sprinkle 1/3 cup slivered almonds evenly over the peach layer.
- Step 8: Bake for 35-40 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Step 9: Allow cake to cool completely in the pan, then dust with powdered sugar before slicing into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peach and Almond Sheet Pan Cake take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Peach and Almond Sheet Pan Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Peach and Almond Sheet Pan Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peach and Almond Sheet Pan Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peach and Almond Sheet Pan Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
