2 cups almond flour
1 tablespoon coconut flour
1/2 cup salted butter
3/4 cup granulated sugar or granulated low carb sweetener
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup full-fat sour cream
2 ounces regular cream cheese
4 large eggs
Preheat oven to 350 degrees F.
Generously butter a 9 to 10-inch bundt pan, set aside.
Combine almond flour, coconut flour and baking powder in a large bowl, set aside.
In an electric mixer cream the butter, sweetener, and cream cheese together until light and fluffy. Add vanilla and almond extracts and sour cream to the butter mixture. Mix thoroughly.
Beat in the eggs, one at a time.
Add the almond flour mixture a little at a time into the butter/sour cream, beating on low after each addition.
Pour batter into the prepared bundt pan, place in the oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
A toothpick should come out mostly clean, with just a few crumbs when the cake is done.
The top of the cake should bounce back when gently touched but may have a little jiggle. This is typical with almond flour desserts until they cool.
For best results, let the cake cool in the pan completely for at least 2 hours, but preferably overnight.
1 cup cold heavy whipping cream
2 tablespoons powdered sugar or powdered sugar substitute
1/4 teaspoon almond extract
2 cups finely diced peaches fresh or unsweetened jarred peach slices (Dole) drained
Combine the sugar, cream and almond extract in a medium bowl.
Beat the cream on medium speed for about five minutes, until soft peaks form.
Dry the peaches on paper towels to get rid of extra moisture and chop into small pieces.
Fold peaches into the whipped cream. Cover the dish and refrigerate until serving.
For the Love of Cooking
April 19, 2019 at 1:06 pm
I haven’t baked much with almond flour. The cake looks and sounds delicious.
Marisa Franca @ All Our Way
April 19, 2019 at 3:35 pm
What a pretty bundt cake. I love the taste of almonds and I’ve been meaning to buy some almond flour. I think I’ll make this cake right after Easter. Happy Easter Jovina.
April 19, 2019 at 3:38 pm
Happy Easter Marisa.
April 20, 2019 at 10:06 am
I recently tried almond flour for the first time in a lemon cookie recipe. The recipe had almond flour and oat flour. Almond flour made the cookies very moist and I bet it would be great in this cake! Happy Easter!
April 20, 2019 at 12:33 pm
Yes, this cake is not dry at all. Happy Easter Patty.
April 22, 2019 at 10:21 am
I have almond flour in my freezer but have never tried coconut flour yet. Your cake and that peaches and cream topping sound delicious.