Cinnamon Peach Cake
A moist and flavorful peach cake infused with cinnamon, perfect for summer gatherings and family desserts, offering a delightful blend of fruity sweetness and warm spice.
Ingredients
Instructions
- Cream 2 cups sugar and 1/2 pound butter (softened) until well combined.
- Add eggs, one at a time, beating well after each addition.
- Mix flour and baking powder together and set aside.
- Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Sprinkle with sugar and cinnamon on top before baking if desired.
- Bake at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider using unsweetened applesauce as a partial substitute for the butter. You can also use whole wheat flour for added nutrition. If fresh peaches are not available, canned or frozen peaches work well; just ensure they are well-drained. To enhance the cinnamon flavor, try adding a pinch of nutmeg to the batter.
Serving Suggestions
This cake is delightful on its own but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a cozy afternoon treat. For a more festive touch, serve it alongside Fresh Fruit Salad, making it a perfect dessert for gatherings.
Storage & Reheating
Store leftover Cinnamon Peach Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for about a week. To reheat, warm individual slices in the microwave for 10-15 seconds or enjoy it cold. For a special treat, serve with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Peach Cake contains roughly 371 calories, with 8g protein, 69g carbohydrates, and 7g fat. It is a good source of iron (18% of the Daily Value), protein (16% of the Daily Value), and vitamin C (16% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 other fruits instead of peaches?
Yes, you can substitute peaches with other fruits like blueberries, strawberries, or even apples. Just keep in mind that different fruits may alter the baking time slightly, so check for doneness with a toothpick.
What can I do if my cake is too dry?
If your cake turns out dry, try adding a simple syrup to moisten it. Mix equal parts of sugar and water, heat until dissolved, and brush it onto the cake layers. Additionally, ensure you're not overbaking it, as this can lead to dryness.
Can I freeze this cake?
Absolutely! To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving, and it will taste just as delicious!
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).