Open Peach Cake
A delightful open-faced peach cake featuring fresh peaches and a buttery batter, perfect for summer gatherings or a sweet treat with family and friends.
Ingredients
Instructions
- Melt butter, remove from heat, and let cool.
- Mix the egg, sugar, and vanilla in a mixing bowl; stir in the cooled butter.
- Sift flour and baking powder together; stir into the mixture until the batter is fairly sticky.
- Pour the batter into an oblong 7 x 12-inch baking dish.
- Press the dough with floured hands to fit the bottom of the dish.
- To skin peaches, place each in boiling water, remove immediately, and peel.
- Cut peaches into 1/2-inch wide pieces and arrange overlapping on top of the batter, pressing in slightly.
- When the peaches cover the batter, sprinkle sugar liberally over the top.
- Bake in a preheated oven at 350°F for 20 to 25 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If peaches are out of season, you can substitute with canned peaches, just be sure to drain them well. To prevent sticking, grease the baking dish lightly or use parchment paper. Be careful not to overbake; the cake should be just set and lightly golden. This dessert pairs beautifully with Vanilla Ice Cream.
Serving Suggestions
This open peach cake is delightful served warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve with a side of fresh berries. You can also sprinkle powdered sugar on top before serving for an elegant touch. Browse more American recipes for additional dessert ideas.
Storage & Reheating
Allow the open peach cake to cool completely before storing. Wrap it in plastic wrap or cover it with foil to keep it fresh. It can be stored at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Open Peach Cake contains roughly 845 calories, with 4g protein, 31g carbohydrates, and 76g fat.
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 ones?
Yes, you can use frozen peaches as a substitute. Just make sure to thaw and drain them well before using to avoid excess moisture in the cake. You may want to adjust the baking time slightly since frozen fruit can release some liquid as it bakes.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. Olive oil can also work, providing a different flavor profile. Just keep in mind that the texture might vary slightly with these substitutions.
How do I know when the cake is done baking?
The cake is done when it is lightly golden around the edges and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep a close eye on it during the last few minutes of baking to prevent overcooking.
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).