Peach Dessert Cake
A moist, fruity peach dessert cake featuring fresh peaches and a tender crumb, perfect for summer gatherings or casual dessert indulgence.
Ingredients
Instructions
- Preheat the oven and lightly spray a baking pan with vegetable cooking spray.
- Cream the margarine in a large bowl until smooth.
- Add 1/2 cup sugar, beating until light and fluffy, about 5 minutes.
- Add the egg, egg white, and vanilla extract; beat until well blended.
- Sift together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture alternately with the skim milk, beginning and ending with the flour mixture, mixing after each addition.
- Pour the batter into the prepared baking pan.
- Arrange the sliced peaches on top of the batter.
- Bake until a toothpick inserted into the center comes out clean, approximately 35 minutes.
Tips & Substitutions
For a lighter version, consider using unsweetened applesauce in place of margarine. If fresh peaches are unavailable, canned peaches can be used; just drain them well. To enhance flavor, add a pinch of cinnamon or nutmeg to the batter. Ensure the baking powder is fresh for optimal rising. For a more indulgent dessert, a scoop of vanilla ice cream pairs wonderfully with this peach dessert cake.
Serving Suggestions
Serve the peach dessert cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of ice cream on the side. It pairs beautifully with a cup of tea or coffee. For a delightful summer treat, consider serving it alongside a refreshing glass of Terrific Punch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for 20-30 seconds or warm in the oven at 350°F for about 10 minutes. This dessert is best enjoyed fresh but can still be delicious after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Dessert Cake contains roughly 237 calories, with 5g protein, 49g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (21% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1163mg per serving (51% 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 for this cake?
Yes, you can use frozen peaches, but make sure to thaw and drain them well before adding to the cake to prevent excess moisture. This will help maintain the cake's texture and prevent it from becoming soggy.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, typically around 35 minutes. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning while the center finishes baking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Allow it to cool completely, then store it in the refrigerator. Before serving, reheat individual slices or serve it cold for a different texture. This makes it convenient for gatherings or dessert prep.
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).