Ga Peach Cake
A moist and flavorful peach cake featuring fresh peaches, warm cinnamon, and crunchy pecans, perfect for summer gatherings or a delightful dessert for fruit lovers.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Remove 1/2 cup flour and set aside to coat peaches and pecans.
- Mix 1 1/2 cups flour, baking soda, salt, and cinnamon; set aside.
- Combine eggs, sugar, and vegetable oil; beat until smooth.
- Add the flour mixture and beat well.
- Coat the sliced peaches and chopped pecans with the reserved flour.
- Gently fold the coated peaches and pecans into the batter.
- Pour the batter into a greased or lined baking pan.
- Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half of the vegetable oil with unsweetened applesauce. You can also replace fresh peaches with nectarines or apricots if they're in season. Make sure to coat the peaches and pecans in flour to prevent them from sinking to the bottom of the cake during baking. If you want to add a twist, try mixing in some shredded coconut or a bit of vanilla extract.
Serving Suggestions
This Ga Peach Cake is delicious on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It can also be served alongside a cup of coffee or tea, making it a perfect addition to your afternoon break. For a festive touch, consider garnishing with fresh peach slices or a sprinkle of powdered sugar.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate the cake where it can last for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Ga Peach Cake contains roughly 690 calories, with 9g protein, 65g carbohydrates, and 46g fat. It is an excellent source of vitamin A (55% of the Daily Value), vitamin C (25% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1404mg per serving (61% 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 recipe?
Yes, you can use frozen peaches, but make sure to thaw and drain them well before incorporating them into the batter. This will prevent excess moisture from affecting the cake's texture. Frozen peaches might not have the same firmness as fresh ones, but they will still provide great flavor.
How can I make this recipe gluten-free?
To make this Peach Cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum, which helps give structure to baked goods. The rest of the ingredients remain the same, and you'll still end up with a delicious cake!
What other nuts can I use instead of pecans?
If you're not a fan of pecans, walnuts or almonds can be great alternatives in this recipe. Both options will add a delightful crunch and flavor to the cake. Just be sure to chop them up before adding to the batter to ensure they distribute evenly throughout the cake.
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).