This simple amaretto peach cake is the kind of treat that makes Italian breakfasts feel special. Made with just a few pantry staples and juicy fresh peaches, this soft and fragrant cake comes together in no time — and the secret touch? A splash of amaretto liqueur for that unmistakable almond aroma. You don’t need any fancy mixers or techniques: just a bowl, a whisk, and a love for easy homemade desserts.
Perfect with your morning cappuccino or served slightly warm for a summer brunch, this peach cake brings sunshine to any table. So grab your peaches and a 9-inch springform pan — we’re baking something truly delightful.
Watch the video tutorial of Amaretto Peach Cake
How to Make Peach Cake with Amaretto
This homemade peach cake is light, moist, and full of flavor. The peaches partially melt into the better as they bake, creating a naturally sweet and juicy topping, while the amaretto gives everything a gentle, aromatic boost. It’s the kind of dessert you can whip up even last-minute, whether for breakfast, tea time, or a sweet end to dinner.
Amaretto Peach Cake Ingredients
- 2 large peaches or 3-4 small peaches
- 60 g granulated sugar (3 tablespoons), divided (⅓ cup)
- 60 ml amaretto liqueur, divided (¼ cup)
- 3 eggs
- 180 g brown sugar (¾ cup plus 3 tbsp)
- 70 ml sunflower seed oil (¼ cup)
- 250 g 00 flour or all-purpose flour, sifted (2 cups plus 1 tbsp)
- 16 g vanilla yeast (1 sachet), sifted (½ oz)
- A pinch of salt
- Icing sugar to garnish
Amaretto Peach Cake Instructions (Step by Step)
Prep the peaches
Wash and slice your peaches into wedges. Place them in a bowl and toss with 30 ml (2 tbsp) of amaretto and 30 g (1½ tbsp) of granulated sugar (1). Let them sit and soak in all that flavor while you prepare the batter.
Make the batter
In a large mixing bowl, whisk together the eggs, brown sugar, sunflower oil, and the remaining 30 ml (2 tbsp) of amaretto until smooth (2).
Gradually stir in the sifted flour, followed by the sifted vanilla yeast and a pinch of salt (3). Mix just until smooth — no overmixing needed!
Combine and Bake
Butter and flour a 22–24 cm (9-inch) springform pan to prevent sticking. Pour the batter into the pan and spread evenly. Arrange the peach wedges on top of the batter in circular patterns (4). Don’t worry if some sink slightly — they’ll caramelize beautifully.
Sprinkle the top of the cake with the remaining 30 g (1½ tbsp) of sugar. Bake in a preheated oven at 180 °C (356 °F) static mode, for about 40 minutes, or until golden and a toothpick comes out clean (5).
Cool and garnish
Let the cake cool in the pan. Dust with icing sugar right before serving.
Amaretti Peach Cake Storage Instructions
This cake keeps well for 2–3 days at room temperature if covered. You can refrigerate leftovers in an airtight container for up to 4 days. For best texture, let it come back to room temperature before eating.
Tips & Tricks
- You can replace amaretto liqueur with amaretto syrup if you’re avoiding alcohol.
- If your peaches are too juicy, pat them dry slightly before adding to the batter to avoid a soggy top.
- Don’t skip the vanilla yeast — it gives the cake its traditional Italian bakery flavor.
Variations
- Use nectarines or apricots instead of peaches.
- Add a handful of crushed amaretti cookies to the batter for extra almond flavor.
- Mix in a spoonful of Greek yogurt or ricotta for an even softer crumb.
- Serve warm with a scoop of vanilla gelato for a decadent dessert version!
Love Peaches or Amaretti? Try These Next!
If you’re a fan of peaches, you’re in for a treat — we’ve got even more delicious recipes that let summer’s juiciest fruit shine:
And if you love that nutty, almond flavor of amaretti, you’re going to love these desserts:
Amaretto Peach Cake: The Perfect Summer Italian-Style Breakfast Treat (VIDEO)
Equipment
- 1 22–24 cm (9-inch) spring form pan
Ingredients
- 2 large peaches or 3-4 small peaches
- 60 g granulated sugar divided
- 60 ml amaretto liqueur or amaretto syrup divided
- 3 eggs
- 180 g brown sugar
- 70 ml sunflower seed oil
- 250 g 00 flour or all-purpose flour sifted
- 16 g vanilla yeast 1 sachet, sifted
- A pinch of salt
- Icing sugar to garnish
Instructions
- Wash and slice your peaches into wedges. Place them in a bowl and toss with 30 ml of amaretto and 30 g of granulated sugar. Let them sit and soak in all that flavor while you prepare the batter.
- Preheat your oven to 180 °C (356 °F) static mode. Butter and flour a 22–24 cm (9-inch) spring form pan.
- In a large mixing bowl, whisk together the eggs, brown sugar, sunflower oil, and the remaining 30 ml of amaretto until smooth.
- Gradually stir in the sifted flour, followed by the sifted vanilla yeast and a pinch of salt. Mix just until smooth — no overmixing needed!
- Pour the batter into the pan and spread evenly. Arrange the peach wedges on top of the batter in circular patterns. Don’t worry if some sink slightly — they’ll caramelize beautifully.
- Sprinkle the top of the cake with the remaining 30 g of sugar.
- Bake in a preheated oven at 180 °C (356 °F) static mode, for about 40 minutes, or until golden and a toothpick comes out clean.
- Let the cake cool in the pan. Dust with icing sugar right before serving.
