Georgia Peach Cake
Georgia Peach Cake is a delightful dessert that combines the sweetness of ripe peaches with a buttery cake base. The hints of lemon and cinnamon elevate its flavor, making it perfect for summer gatherings or family dinners. Serve it warm with whipped cream for a comforting treat.
Ingredients
Instructions
- Cream butter and 1/2 cup sugar.
- Add lemon rind; beat until combined.
- Add eggs and mix well.
- In a separate bowl, mix flour, baking powder, and salt.
- Gradually add the dry mixture to the batter.
- Pour half of the batter into a greased 9 x 9-inch square pan.
- Place drained peach slices over the batter.
- Add the remaining batter to cover the peaches.
- Combine 1/3 cup sugar and cinnamon, then sprinkle over the peaches.
- Bake at 350° for 35 to 40 minutes.
- Cut into squares and serve with whipped cream.
Tips & Substitutions
For a moist cake, ensure not to overmix the batter once the dry ingredients are added. You can substitute fresh peaches with canned peaches for convenience; just make sure to drain them well. Additionally, consider adding a touch of vanilla extract for extra flavor. If you're looking for other delightful desserts, check out 'Fresh Pear Cake' for a similar fruit-forward treat.
Serving Suggestions
Serve the Georgia Peach Cake warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a full meal, consider serving it alongside savory dishes like 'Fried Venison' for a delightful contrast in flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 10 minutes until heated through. This cake is best enjoyed fresh, but it still tastes great when reheated.
Nutrition & Diet Analysis (per serving)
Each serving of Georgia Peach Cake contains roughly 296 calories, with 3g protein, 28g carbohydrates, and 20g fat. It is a good source of vitamin C (14% of the Daily Value) and calcium (12% 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?
Yes, you can use frozen peaches in this recipe. Just thaw and drain them well before adding to the cake. This will ensure that excess moisture doesn’t affect the texture of the cake. Remember to cut them into slices similar in size to fresh peaches for even distribution.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning while the inside continues to bake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then store it covered at room temperature. For longer storage, consider freezing it, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the fridge before serving.
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).