Fresh Peach Cake And Icing
A moist, flavorful peach cake with a tender crumb, complemented by a rich icing, perfect for summer gatherings and peach lovers seeking a fruity dessert.
Ingredients
Instructions
- Cream together sugar and shortening.
- Add eggs, one at a time, and beat well after each addition.
- Sift together flour, salt, and baking soda.
- Gradually add these dry ingredients to the creamed mixture.
- Add buttermilk, vanilla extract, and almond extract; beat well.
- Stir in mashed peaches.
- Fold in chopped nuts.
- Pour batter into three greased and floured 9-inch cake pans.
- Bake at 325°F (163°C) for 30 minutes.
- Cool cakes to room temperature before icing.
Tips & Substitutions
To enhance the flavor of your Fresh Peach Cake, consider using fresh, ripe peaches for the best results. If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. For a nut-free version, simply omit the chopped nuts or replace them with chocolate chips. This cake pairs beautifully with Cream Cheese Tarts (Very Good!) for dessert.
Serving Suggestions
Serve the Fresh Peach Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs nicely with a light fruit salad or Georgia Powell'S Seven Layer Salad for a refreshing side. This dessert is perfect for gatherings and can be accented with a drizzle of peach syrup or a sprinkle of powdered sugar on top.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If you want to keep it longer, you can freeze the cake layers wrapped tightly in plastic wrap, then aluminum foil, for up to 3 months. To reheat, let it thaw in the fridge overnight and warm gently in the oven at 250°F (121°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Peach Cake And Icing contains roughly 501 calories, with 7g protein, 59g carbohydrates, and 14g fat. It is a good source of protein (14% of the Daily Value), potassium (11% of the Daily Value), and iron (10% 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 frozen peaches instead of fresh ones?
Yes, you can use frozen peaches in this recipe. Just be sure to thaw and drain them first to avoid excess moisture in the cake. This will help maintain the right texture and prevent the cake from becoming soggy.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will add a slightly different flavor but will still yield a moist cake.
How do I know when the cake is done baking?
To check if your cake is done baking, insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
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).