Dutch Peach Cake
A delightful Dutch Peach Cake featuring tender sponge topped with fresh peaches and a sugary crust, perfect for summer gatherings or a cozy dessert treat.
Ingredients
Instructions
- Separate the egg into yolk and whites.
- To the yolk, add melted margarine and milk, then beat slightly.
- Sift together the flour, salt, and baking powder.
- Add the dry ingredients to the egg yolk mixture and mix well.
- Beat the egg whites until stiff peaks form, gradually adding some of the sugar.
- Gently fold the beaten egg whites into the batter.
- Pour the mixture into a deep pie pan.
- Arrange sliced peaches on top of the batter.
- Sprinkle with approximately 1/4 cup of sugar over the peaches.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes.
- Serve warm, optionally with cream.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding them into the batter. You can substitute melted margarine with unsalted butter for a richer flavor. If fresh peaches are out of season, canned or frozen peaches can work; just make sure to drain them well to avoid excess moisture in the cake.
Serving Suggestions
Serve the Dutch Peach Cake warm, optionally topped with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Special Fruit Salad Dressing for a refreshing side. For a complete meal, consider serving it alongside a light salad or as part of a brunch spread featuring Vegetarian recipes.
Storage & Reheating
To store leftovers, cover the peach cake with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place slices in a microwave for about 15-20 seconds or warm in an oven at 350°F (175°C) for 10 minutes to regain its fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Peach Cake contains roughly 127 calories, with 3g protein, 27g carbohydrates, and 1g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1093mg per serving (48% 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 other fruits instead of peaches?
Yes, you can substitute peaches with other fruits like apricots, plums, or berries. Just ensure that the fruits you choose are similar in moisture content to avoid altering the cake's texture.
What can I do if my cake doesn't rise?
If your cake doesn't rise, it may be due to stale baking powder or not beating the egg whites enough. Always check the freshness of your baking powder and ensure the egg whites reach stiff peaks before folding them into the batter.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Be sure to check that the baking powder is also gluten-free, and you should achieve a similar texture and flavor.
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).