a white plate with a slice of Almond Peach cake

Eating sweet, juicy peaches each August is always bittersweet for me.

  • the bitter = it’s a sure sign that summer is coming to an end
  • the sweet = do I even need to explain?!

Ohhhhh…they are such a treat, juice all dripping down my forearms, sweet and sticky with finest sugar.

Almond Peach Squares on a rimmed baking pan

I prefer, without a doubt, to eat a peach simply peeled and sliced. When its golden flesh is just perfectly soft, barely able to contain its juices…it’s heaven in my hand.

But I also cannot deny slicing up a few peaches for Mom’s gorgeous lattice peach pie, my favorite peach bread, or a super easy and delicious peach cake with a thin crackly crust of cinnamon and sugar.

Peaches are great in savory and main dishes, too, and make a late summer meal extra special. This grilled pork tenderloin with peach glaze is one of our family’s favorite August meals. And a grilled peach salad with peach cumin dressing makes for a darn sweet lunch.

an Almond Peach Square on a spatula

Our girls fell all over these Almond Peach Squares, where a simple almond flavored bar is laden with tender peaches and drizzled with a bit more almond in glaze. The recipe is a modification of a favorite childhood treat of mine, my mom’s cherry square bars. I thought that old recipe would take well to fresh peaches.

And I was right.

a large pan of unsliced Almond Peach Squares

These almond peach squares would be most welcome at a late summer picnic or potluck. Baked in a larger jelly roll pan, they feed a crowd. That is, if everyone takes just one. Which could be a problem. ;)

Almond Peach Squares

Yield: 24 bars

Cook Time:35 minutes


for the almond squares:
1 c. (2 sticks) unsalted butter, at room temperature
2 c. sugar
4 large eggs
1 tsp. pure vanilla extract
1 tsp. pure almond extract
3 c. unbleached all-purpose flour
1/2 tsp. kosher salt
for the peach filling:
5 c. thinly sliced fresh ripe peaches (peeled), from about 4 to 5 large peaches
1/4 c. brown sugar
1 tsp. cinnamon
1/8 tsp. cardamom
for the almond glaze:
1 c. powdered sugar
3 T. cream
1/2 tsp. pure almond extract


Preheat oven to 350°. Lightly spray a 17”x13” pan with nonstick spray and set aside.

for the almond squares:

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until smooth and fluffy, about 2 to 3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add vanilla and almond extracts, and mix a bit just to combine. Slowly add flour and salt, and mix until just incorporated. Spread three-fourths of the mixture into the prepared pan.

for the peach filling:

Mix the peaches, brown sugar, cinnamon, and cardamom in a medium sized bowl, and distribute evenly over the batter. Using a teaspoon, drop the remaining batter over the peaches. Bake for about 35 minutes, or until the edges start to turn golden brown.

for the almond glaze:

Stir together the powdered sugar, cream, and almond extract. Drizzle the mixture over the warm bars and allow to cool. Cut into squares and serve.

Adapted from a favorite childhood recipe, Mom’s cherry squares.