Easy Peach Cake
A delightful peach cake featuring a buttery crust and fresh sliced peaches, perfect for summer gatherings and loved by those who enjoy fruity, comforting desserts.
Ingredients
Instructions
- Preheat the oven and crumble the first five ingredients together like a pie crust, then add the next two ingredients.
- Stir until well mixed with a fork; the dough will be sticky.
- Spread the dough in a greased 10 1/2 x 15-inch sheet pan.
- Arrange sliced peaches on top of the dough.
- Sprinkle with 1/2 to 3/4 cup sugar and 1 teaspoon cinnamon.
- Bake until golden and cooked through, about 25 minutes.
Tips & Substitutions
For a richer flavor, consider using fresh, ripe peaches or even substituting with nectarines if they're available. If you're looking for a healthier option, you can replace some of the sugar with honey or agave syrup. For a gluten-free version, try using a 1:1 gluten-free flour blend. Remember to check the texture of the dough; it should be sticky but manageable.
Serving Suggestions
This Easy Peach Cake is delightful on its own but can be elevated by serving it warm with a scoop of vanilla ice cream or whipped cream. It pairs beautifully with Judy Suggs' Chocolate Pie for a dessert spread that will impress. For a brunch option, consider serving it alongside a fresh fruit salad or coffee.
Storage & Reheating
To store leftovers, cover the peach cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. For longer storage, you can freeze the cake in an airtight container for up to 2 months. To reheat, place slices in the microwave for about 20-30 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Peach Cake contains roughly 507 calories, with 7g protein, 74g carbohydrates, and 21g fat. It is a good source of calcium (19% of the Daily Value), iron (15% of the Daily Value), and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 579mg per serving (25% 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 canned peaches instead of fresh?
Yes, you can use canned peaches, but be sure to drain them well to avoid excess moisture. Fresh peaches typically offer better flavor and texture, but canned peaches can be a convenient alternative, especially when fresh ones aren't in season.
What can I substitute for butter-flavored Crisco?
You can substitute the Crisco with an equal amount of unsalted butter or coconut oil for a different flavor profile. If you're looking for a lighter option, try using vegetable oil, but keep in mind it may change the texture slightly.
How can I tell when the cake is done baking?
The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the top is browning too quickly, you can cover it loosely with aluminum foil and continue baking until fully cooked.
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).