Peach Meringue Cake
A delightful peach meringue cake featuring tender cake layers topped with airy meringue, chopped pecans, fresh sliced peaches, and whipped cream—perfect for special occasions or gatherings.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Grease and flour two 8-inch round cake pans.
- Cream butter and sugar with a mixer; add egg yolks and mix thoroughly.
- Combine flour, baking powder, and salt.
- Add dry ingredients to egg mixture alternately with milk.
- Pour batter into prepared cake pans.
- Set aside while preparing meringue.
- Beat egg whites until foamy but not dry.
- Gradually add sugar by tablespoon until all is used.
- Add vanilla extract and mix well.
- Divide meringue and spread over unbaked cake batter in each pan.
- Sprinkle with chopped pecans.
- Bake for 20 to 25 minutes, being careful not to overbake.
- Cool the cakes completely.
- Cut into wedges to serve.
- Top with sliced peaches and garnish with whipped cream.
Tips & Substitutions
Ensure your egg whites are at room temperature for better volume when beating. If you don't have cake flour, you can make a substitute by using all-purpose flour and cornstarch. For a twist, consider adding a hint of cinnamon to the meringue for extra flavor. This Peach Meringue Cake can also be topped with a drizzle of caramel sauce for added sweetness.
Serving Suggestions
This cake is delightful when served with a dollop of whipped cream on top of the sliced peaches. It pairs beautifully with Easy Cole Slaw for a light summer meal. For an elegant presentation, consider garnishing with mint leaves or additional pecans. Enjoy alongside a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
To store leftovers, place the cake in an airtight container in the refrigerator. It is best consumed within 2-3 days. If reheating, do so gently in the oven at a low temperature to avoid melting the meringue. Alternatively, serve chilled for a refreshing dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Meringue Cake contains roughly 430 calories, with 11g protein, 46g carbohydrates, and 18g fat. It is an excellent source of iron (29% of the Daily Value), calcium (24% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 610mg 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, but make sure to thaw and drain them well to avoid excess moisture in the cake. Fresh peaches will provide a firmer texture and better flavor, but frozen can work in a pinch.
What can I substitute for pecans?
If you don't have pecans, walnuts or almonds are excellent substitutes that will still provide a nice crunch. For a nut-free version, consider using toasted coconut flakes for a different texture and flavor.
How can I make this recipe gluten-free?
To make this Peach Meringue Cake gluten-free, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that all other ingredients are also gluten-free to avoid cross-contamination, especially the baking powder.
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).