Fresh Peach Cake
Fresh Peach Cake offers a moist, tender crumb infused with the sweet, tangy flavor of ripe peaches. The crunchy nuts add texture, making it a delightful treat perfect for summer gatherings or casual dessert. Its simple ingredients and straightforward method make it accessible for bakers of all levels.
Ingredients
Instructions
- Cream together the sugar and butter until light and fluffy.
- Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add baking soda to the buttermilk and mix well.
- Alternately stir the buttermilk mixture and the flour with salt into the creamed mixture, beginning and ending with the flour mixture.
- Fold in the mashed peaches and chopped nuts.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Bake at 325°F (163°C) for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For the best flavor, use very ripe peaches as they provide natural sweetness and moisture. If fresh peaches are not available, canned peaches can be substituted, but drain them well. You can also replace half the butter with applesauce for a lighter version. Consider adding spices like cinnamon or nutmeg to enhance the flavor profile.
Serving Suggestions
This Fresh Peach Cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It pairs beautifully with Geneva'S Coffee Bars for a lovely afternoon snack or dessert. Enjoy it with a cup of coffee or tea for a perfect pairing.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Peach Cake contains roughly 241 calories, with 6g protein, 43g carbohydrates, and 5g fat. It is a good source of protein (13% of the Daily Value), vitamin C (12% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1078mg per serving (47% 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 for this cake?
Yes, you can use frozen peaches. Just make sure to thaw and drain them well before mashing to avoid excess moisture in the batter. This will help maintain the cake's texture and flavor.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum or add it separately to help with the structure of the cake.
Can I add other fruits to the recipe?
Absolutely! You can mix in other fruits like blueberries or raspberries along with the peaches for added flavor and texture. Just ensure that the total amount of fruit remains similar to the original recipe to maintain the right consistency.
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).