Glazed Peach Cake
A moist, flavorful peach cake coated with a sweet glaze, perfect for warm weather gatherings or a comforting dessert featuring the natural sweetness of peaches and cinnamon.
Ingredients
Instructions
- Mix together the self-rising flour, sugar, baking powder, cinnamon, eggs, and melted butter.
- Pour the batter into a greased oblong pan.
- Bake at 350°F for 35 to 45 minutes until a toothpick inserted into the center comes out clean.
- While hot, glaze the cake.
Tips & Substitutions
For a lighter cake, consider using half all-purpose flour and half self-rising flour. If you prefer, substitute the melted butter with vegetable oil for a dairy-free option. Ensure the peaches are well-drained to prevent excess moisture in the batter. Adding a pinch of nutmeg can enhance the flavor profile. You can also try adding nuts for added texture.
Serving Suggestions
Serve the glazed peach cake warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside a scoop of peach sorbet. This cake is a perfect addition to summer gatherings or as a sweet treat for brunch.
Storage & Reheating
Store any leftover glazed peach cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place the slices in a microwave for 10-15 seconds or warm in an oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Peach Cake contains roughly 304 calories, with 2g protein, 31g carbohydrates, and 20g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 fresh peaches instead of canned?
Yes, you can use fresh peaches! Just peel and chop about 4-5 medium peaches to equal the amount in the recipe. Make sure to adjust the baking time slightly, as fresh peaches may add more moisture to the batter.
What can I do if I don't have self-rising flour?
If you don't have self-rising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1 teaspoon of salt. This will give you a similar effect and ensure your cake rises beautifully.
How can I prevent the cake from sticking to the pan?
To prevent sticking, be sure to grease your oblong pan thoroughly with butter or use parchment paper on the bottom. Allow the cake to cool for a few minutes before attempting to remove it from the pan, as this can help it release more easily.
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).