Description
This delicate Lavender, Peach Cake with Walnuts is a moist and aromatic dessert that beautifully combines the floral notes of lavender with the sweetness of ripe peaches and the crunchy texture of walnuts. Perfect for spring or summer gatherings, this cake features a tender almond-infused crumb topped with fresh peaches and a light lemon glaze infused with a hint of lavender.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 2 tablespoons vegetable oil
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Dry Ingredients
- 1 1/4 cup granulated sugar (preferably superfine)
- 1 cup coarsely ground almond meal
- 1 cup all-purpose flour
- 1 1/4 cup chopped walnuts
- 1/4 teaspoon fine sea salt
- 2 teaspoons dry lavender, divided
Fruit and Toppings
- 3 large peaches, pitted and sliced
- 1/2 cup confectioner’s sugar
- 3 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) and spray a 9-inch cake pan with a nonstick spray. Set aside to prepare your cake batter.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is creamy and light in texture.
- Add Eggs: Gradually add the beaten eggs to the butter and sugar mixture, a little at a time, mixing well after each addition to ensure a smooth and fully combined batter.
- Incorporate Dry Ingredients: Gently fold in the almond meal, all-purpose flour, chopped walnuts, vanilla extract, almond extract, sea salt, and 1 teaspoon of the dry lavender until just moistened, taking care not to overmix.
- Prepare Cake Pan and Arrange Peaches: Pour the cake batter into the prepared 9-inch cake pan and smooth out the top evenly. Arrange the sliced peaches on top in an overlapping pattern for even coverage and beautiful presentation.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 1 hour or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil to prevent overbrowning.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan while you prepare the glaze.
- Make Lavender Lemon Icing: In a small bowl, whisk together the confectioner’s sugar and lemon juice until smooth and pourable.
- Glaze and Garnish: Once the cake is completely cool, drizzle the lemon glaze evenly over the top and sprinkle with the remaining 1 teaspoon of dry lavender for a fragrant finishing touch.
- Serve and Enjoy: Slice the cake and serve to enjoy the perfect balance of floral lavender, sweet peaches, and crunchy walnuts in every bite.
Notes
- Use superfine sugar for better blending and a finer crumb, but regular granulated sugar will also work.
- Ensure the butter is at room temperature to create a smooth, creamy batter.
- If dry lavender is not available, substitute with culinary lavender buds of similar quantity.
- Cover the cake gently with foil if browning too fast during baking to avoid burning.
- This cake is best enjoyed the day it’s made but can be stored in an airtight container for up to 2 days at room temperature.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: lavender cake, peach cake, walnut cake, floral dessert, almond cake, summer dessert, baking with lavender
