Ina Garten Peach Almond Torte

Ina Garten peach almond torte is an easy summer cake made with fresh peaches, Grand Marnier and sliced almonds, ready in 1 hour 5 minutes. This simple one-pan dessert fits brunch, potluck dinners and Fourth of July cookouts, and it comes together in a single mixing bowl.

Cream the butter and sugar for the full 2 minutes, because that is what makes the batter light and fluffy. Cut it short and the torte bakes up dense instead of tender.

Ina Garten based this torte on Marian Burros's famous plum torte, which the New York Times printed every September for seven years because readers loved it so much. She swaps in peaches and adds a splash of Grand Marnier, and she calls it the easiest cake ever, from Modern Comfort Food (2020).

Source: Modern Comfort Food (2020)

Ina Garten Peach Almond Torte

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

380

kcal

A buttery, tender cake base holds soft peach wedges that sink in as it bakes. The turbinado sugar and almonds turn crisp and golden on top, so every slice has a little crunch.

Ingredients

• 3/4 pound ripe peaches, unpeeled, cut in 8 to 10 wedges (2 large)
  

• 2 tablespoons Grand Marnier
  

• 1/4 pound (1 stick) unsalted butter, at room temperature
  

• 3/4 cup granulated sugar
  

• 1/2 teaspoon pure vanilla extract
  

• 1/4 teaspoon pure almond extract
  

• 2 extra-large eggs, at room temperature
  

• 1 cup all-purpose flour
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon kosher salt
  

• 2 tablespoons turbinado sugar, such as Sugar in the Raw
  

• 2 tablespoons blanched, sliced almonds
  

• Confectioners' sugar
  

Directions

• Preheat and prep pan: Preheat the oven to 350°F and grease an 8-inch round springform pan. That way the pan is ready as soon as the batter is mixed.
• Soak the peaches: Combine 3/4 pound unpeeled peach wedges with 2 tablespoons Grand Marnier in a small bowl. Set them aside while you make the batter so they soak up the flavor.
• Cream butter and sugar: Beat 1 stick softened butter and 3/4 cup granulated sugar in a stand mixer with the paddle on medium speed for 2 minutes. It should look light and fluffy before you add anything else.
• Add eggs and extracts: With the mixer on low, add 1/2 teaspoon vanilla, 1/4 teaspoon almond extract and 2 eggs, one at a time. Scrape down the bowl with a rubber spatula after each egg so everything blends evenly.
• Mix the dry ingredients: Whisk 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon kosher salt together in a separate bowl. Then add them slowly with the mixer on low and mix just until incorporated, finishing with a few stirs by hand.
• Assemble the torte: Spread the batter into the prepared pan and smooth the top. Arrange the peaches cut sides up in concentric circles, then sprinkle with 2 tablespoons turbinado sugar and 2 tablespoons sliced almonds.
• Bake until golden: Bake for 45 to 50 minutes. It is done when the top is browned and a toothpick in the center comes out clean.
• Cool and dust: Let the torte cool slightly in the pan. Then dust it with confectioners' sugar and serve warm or at room temperature.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use another fruit instead of peaches?

Ina Garten built this torte from a plum torte, so plums work well with the same method. Nectarines also do the job, since they are firm enough to hold their shape on top of the batter.

What can I use in place of the Grand Marnier?

Orange juice gives you a similar citrusy note without the alcohol. A little extra vanilla also works if you just want the peaches lightly flavored.

How should I store leftover torte?

Cover it and keep it at room temperature for a day, or in the fridge for a few days if your kitchen is warm. Let slices come to room temperature before serving, since the butter in the cake firms up when cold.

Do I need a springform pan?

A springform makes it easy to lift the torte out whole, so it is the best choice. A regular 8-inch round cake pan lined with parchment can work, but release it carefully so the peach top stays intact.

What is the most common mistake with this torte?

Overmixing the batter after the flour goes in is the usual problem, because it makes the cake tough. Mix only until the flour disappears and stop there.