Crisp Peach Almond Cake with Panko Crumb

Hello friends!

Slice into summer with this heavenly Crisp Peach Almond Cake topped with Panko Crumb.

This simple cake uses the season’s fresh, ripe, sweet, juicy peaches, blended with silky, rich, cream cheese and then sprinkled with a crunchy almond panko crumb making this an amazing, crisp, light, moist, and buttery peach cake.

The crunchy topping gets its crunch from panko breadcrumbs.  What is panko, exactly? A crumb with a snowflake-like, airy texture from cooking in a special oven that cooks internally, rather from the outside in.  This makes a light, crisp breadcrumb for baking and frying.

Make the most of summer’s bounty, It’s so satisfying!

Meet ya in the kitchen!


1 cup sugar

6 oz block-style cream cheese, softened

1 stick butter

1 teaspoon almond extract

2 eggs

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon


2 peaches, sliced, diced into 1′ chunks

1 tablespoon brown sugar

1 tablespoon panko breadcrumbs

1/2 teaspoon almond extract

pinch of salt



3/4 cup Panko breadcrumbs

1/2 cup brown sugar

4 tablespoons butter, melted

1 teaspoon cinnamon

1 tablespoon flour

1/4 teaspoon almond extract

1/4 cup sliced almonds or shredded coconut

pinch of salt





Preparing the Cake:

  1. Preheat the oven to 350 degrees.  Lightly grease a 9″ springform pan.
  2. To make the cake: In a medium-sized bowl combine flour, baking powder, and salt. Set aside.
  3. Using an electric or stand mixer, beat together the sugar, cream cheese, butter, and almond extract on medium speed until very light and fluffy, about 4 minutes.
  4. Add the eggs, beating after each addition.  Add the flour mixture to the creamed mixture, and beat on low speed until blended.
  5.  To make the filling: In a separate bowl, gently toss the cubed peaches, brown sugar, panko breadcrumbs, almond extract, and a pinch of salt.
  6.  To make the topping:  Mix all the ingredients until it forms loose crumbs.
  7.  To assemble the cake: Transfer half of the batter to prepared pan; using a spatula, spread the batter evenly to the edges of the pan and smooth the surface.  Arrange peach chunks on batter in an even layer.  Gently spread remaining batter over peach chunks and smooth the top.  Sprinkle the panko mixture evenly over the top of the cake. Patting lightly, not compact.
  8. Bake until center of the cake is set and a toothpick inserted comes out clean 50-60 minutes.  Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on the cooling rack.




Bake some Love and Share it!




One Comment Add yours

  1. mistimaan says:

    Lovely recipe


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