Aunt Billye'S Peach Cake
A quick, buttery peach cake that’s soft, sweet, and perfect for a sunny afternoon snack or a light dessert, suited for families and casual bakers alike.
Ingredients
Instructions
- Preheat the oven and grease a baking sheet with sides.
- Combine flour, baking powder, sugar, and salt in a bowl.
- Add the egg, vanilla, milk, and Crisco oil to the dry mixture.
- Stir until the batter is smooth and well blended.
- Pour or spoon the batter onto the prepared baking sheet.
- Bake until the cake is lightly golden and a toothpick comes out clean, about 20-25 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the milk with buttermilk. If you prefer a lighter texture, sift the flour before measuring. You can also add a pinch of cinnamon or nutmeg to enhance the flavor. If you don't have Crisco oil, vegetable oil works as a good alternative. Make sure not to overmix the batter to keep the cake tender.
Serving Suggestions
Serve Aunt Billye's Peach Cake warm or at room temperature, optionally dusted with powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a nice touch, you can serve it alongside a cup of coffee or tea, making it perfect for brunch or dessert.
Storage & Reheating
Store any leftover peach cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds or warm in the oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Billye'S Peach Cake contains roughly 789 calories, with 13g protein, 155g carbohydrates, and 14g fat. It is an excellent source of calcium (52% of the Daily Value), iron (36% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2542mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches can add a delightful flavor to the cake. Just make sure to peel and slice them, then fold them gently into the batter before baking. You may need to adjust the baking time slightly if the batter becomes too moist.
What can I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked. To prevent this in the future, start checking for doneness a few minutes earlier, as oven temperatures can vary. You can also brush the cooled cake with a simple syrup made of equal parts sugar and water to add moisture.
Is it possible to make this cake gluten-free?
Yes, you can make Aunt Billye's Peach Cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum, which helps mimic the texture of traditional flour. Adjust baking times as needed, and enjoy a delicious gluten-free version!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).