Peach Pecan Cake
A moist, flavorful peach pecan cake with warm cinnamon and crunchy nuts, perfect for brunch, dessert, or special gatherings that love fruity, nutty flavors.
Ingredients
Instructions
- Mix all ingredients together, adding the flour last.
- Pour the batter into a large oiled Bundt pan.
- Bake for 1 hour at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute vegetable oil with melted coconut oil for a subtle twist. If fresh peaches are unavailable, canned or frozen peaches work well; just make sure to drain them properly. Adding a teaspoon of vanilla extract can enhance the overall taste. For a nut-free option, leave out the walnuts or pecans, or use sunflower seeds instead.
Serving Suggestions
Serve the Peach Pecan Cake with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. It pairs beautifully with a scoop of vanilla ice cream for a delightful dessert. For breakfast, enjoy it alongside coffee or tea. Consider serving it with fresh fruit or a light salad to balance the sweetness. Browse more American recipes for additional dessert ideas.
Storage & Reheating
Store leftover Peach Pecan Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds or enjoy it cold. This cake also freezes well; wrap slices tightly in plastic wrap and freeze for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Pecan Cake contains roughly 626 calories, with 12g protein, 109g carbohydrates, and 16g fat. It is an excellent source of iron (24% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1754mg per serving (76% 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 make this cake ahead of time?
Yes, this Peach Pecan Cake can be made a day ahead. Just cool it completely, then store it in an airtight container. This allows the flavors to meld beautifully. You can also freeze it for up to 3 months, ensuring it's wrapped well to prevent freezer burn.
What can I use instead of walnuts or pecans?
If you need a nut-free version, you can omit the walnuts or pecans altogether or substitute them with sunflower seeds or pumpkin seeds. These alternatives provide a nice crunch without the allergens associated with nuts, making it suitable for different dietary needs.
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 moist crumbs attached. If the toothpick has wet batter on it, the cake needs more time. Keep an eye on it during the last 10-15 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).