Marcheta'S Peach Cake
Marcheta's Peach Cake is a moist, flavorful dessert featuring fresh or frozen peaches, warm cinnamon, and a tender cake base. Perfect for summer gatherings or family dinners, its sweet and spicy notes are complemented by a dusting of powdered sugar and optional whipped topping, making it a crowd-pleaser.
Ingredients
Instructions
- Mix sugar, eggs, oil, salt, cinnamon, and soda together in a bowl.
- Add flour to the mixture; stir until the dough is stiff.
- Fold in drained peaches.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 45 to 60 minutes until done.
- Allow to cool slightly, then sprinkle with powdered sugar.
- Serve topped with whipped topping if desired.
Tips & Substitutions
For best results, use ripe but firm peaches to prevent the cake from becoming too soggy. You can substitute vegetable oil with melted coconut oil for a different flavor. If you don't have fresh peaches, canned peaches can work, but make sure to drain them well. Adding chopped nuts, like walnuts, can enhance the texture and flavor of the cake, similar to Sweet Potatoes And Black Walnuts.
Serving Suggestions
Serve Marcheta's Peach Cake warm or at room temperature, optionally dusted with powdered sugar. A dollop of whipped topping adds a light, creamy texture that complements the sweet peaches. This cake pairs beautifully with a scoop of vanilla ice cream for a delightful dessert experience. Consider serving it alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for 10 minutes. This helps maintain the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Marcheta'S Peach Cake contains roughly 487 calories, with 1g protein, 32g carbohydrates, and 41g fat. Note that it is relatively high in sodium, at 621mg per serving (27% 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. Just be sure to thaw and drain them well to avoid excess moisture in the batter. This will help maintain the cake's texture and prevent it from becoming soggy.
What can I substitute for eggs in this recipe?
You can use flax eggs as an egg substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This works well in maintaining the texture of the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Baking times may vary, so start checking around the 45-minute mark to ensure it doesn't overbake.
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).