This is a sponsored post, as always all opinions are my own.
Welcome to this year's #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We're sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
Don't forget thanks to our generous sponsors we have 5 giveaways going on this week !
Scroll down to enter!
Without further ado let me tell you about this delicious peach cake that will look beautiful on your Easter dessert table. The recipe is closely modeled after one I saw in the Sweet cookbook by Ottolenghi & Goh. I changed it slightly to use peaches instead of apricots, but left most everything else the same.
In this cake an already delicious combination of almond and peaches is topped with a mix of Dixie Chrystals sugar and cinnamon making it super hard to resist.
Almond Peach Cake
6 tbsp unsalted butter
1 3/4 cups flour
1 1/2 tsp baking powder
1 cup Dixie Chrystals sugar
2 large eggs
1/8 tsp salt
finely grated zest of 1 lemon
2/3 cup sour cream
1 tsp Adams vanilla extract
1/3 cup almond four
1/4 tsp almond extract
2-3 large fresh peaches, halved and pitted
cinnamon topping (recipe below)
Preheat the oven to 375. Grease a 9-inch round springform pan and line with parchment paper, then set aside.
Place the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl a few times. Add the lemon zest, vanilla extract and almond extract and beat to combine.
Sift the flour, baking powder and salt into a bowl, turn the mixer to low and add the dry ingredients to the creamed butter, alternating in batches with the sour cream, so that you begin and end with the flour.
Spoon the batter into the pan and smooth the surface with a spatula. Sprinkle the almond meal over the top. Arrange the apricot halves side facing up, starting around the outside edge of the pan and working toward the center. Spoon the cinnamon topping over and around the apricots.
Bake 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Serve warm.
Cinnamon Topping
4 tbsp unsalted butter
1/2 cup granulated sugar
2 tsp ground cinnamon
1/8 tsp salt
2 large eggs, lightly beaten
Melt the butter in a small saucepan and add the sugar, cinnamon and salt. Stir to combine, then remove from the heat. Allow to cool for 5 minutes, stir in the beaten eggs and set aside.
Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors! Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot to one lucky winner!
PRIZE #2
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
PRIZE #3
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
PRIZE #4
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th - April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
- Parsnip Cupcakes from The Spiffy Cookie
- Almond Peach Cake from The Food Hunter's Guide to Cuisine
- Pastel Zebra Layer Cake from Nik Snacks
- Coconut Cream Cake from Miss in the Kitchen
- Robin Egg Macarons from Big Bears Wife
- Piña Colada Biscotti from My Sweet Zepol
- Cadbury Caramel Cream Egg Creme Bruelee from Sweet ReciPEAs
- The Best Egg Custard Tarts from Comfortably Domestic
- Creamy Blueberry Pie from Delightful E Made
- Strawberry Donuts from A Blender Mom
- Carrot Cake Donuts from Eat Move Make
- Peanut Butter Pinwheels from The Domestic Kitchen
- Malted Robins Egg Cheesecake Dip from Life's Ambrosia
