Peach Cake Or Cookie Dough
A versatile peach or fruit-topped cake or cookie dough with fresh fruit, cinnamon, and a tender crumb, perfect for a cozy dessert or snack for fruit lovers.
Ingredients
Instructions
- Cream butter and sugar together and add beaten egg and vanilla.
- Mix with remaining ingredients. If dry, add a few tablespoons of water so dough is pliable enough to press into a greased 9 x 1-inch cake pan.
- Top with unpeeled peaches or plums cut into wedges or strawberries or blueberries.
- Dot fruit with butter and sprinkle it with sugar and cinnamon to taste.
- Squeeze lemon juice over the fruit.
- Bake at 375° for 30 to 35 minutes until crust is lightly browned.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of butter, coconut oil is a great substitute. To enhance the fruity flavor, add a splash of almond extract along with the vanilla. For a gluten-free version, use a 1:1 gluten-free baking flour. Be careful not to overmix the dough to keep the texture tender.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. This cake pairs beautifully with a side of Cream Of Tomato Soup for a comforting meal. Fresh mint leaves can also add a refreshing touch, enhancing the overall presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place a slice in the microwave for 20-30 seconds or warm it in a preheated oven at 350°F for about 10 minutes, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Cake Or Cookie Dough contains roughly 184 calories, with 2g protein, 21g carbohydrates, and 9g 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 fruit instead of fresh?
Yes, frozen fruit can be used, but be sure to thaw and drain excess moisture before adding it to the cake. This will help prevent the dough from becoming too wet. Fresh fruit is preferred for the best flavor and texture, but frozen can work in a pinch.
How can I make this recipe vegan?
To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use vegan butter or margarine in place of regular butter. The results will still be delicious and satisfying.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, sprinkle in a little more flour, a tablespoon at a time, until it reaches a workable consistency. Be cautious not to add too much, as this could make the cake dense. A little extra flour is often all that's needed.
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).