"Peachy" Cake
Indulge in the delightful sweetness of 'Peachy' Cake, a moist and fluffy dessert bursting with the flavor of fresh peaches and a hint of vanilla. Perfect for summer gatherings or a cozy family dinner, this cake is sure to impress both kids and adults alike with its charming fruit layers.
Ingredients
Instructions
- Beat eggs.
- Then add flour, oil, vanilla, sugar, baking powder, and peach juice.
- Beat at medium speed until creamy.
- Grease and flour a 10-inch tubular pan or spray with Pam.
- Pour half the batter into the pan and line with half of the drained sliced peaches.
- Sprinkle with sugar and cinnamon.
- Pour the remaining batter over the peaches.
- Line with the remaining sliced peaches and sprinkle with sugar and cinnamon.
- Bake at 350° for 1 to 1 1/2 hours, until a tester comes out of the cake dry.
- Enjoy!
Tips & Substitutions
For a lighter texture, sift the flour before adding it to the mixture. If you don't have peach juice, you can substitute it with apple juice or a splash of lemon juice for a different flavor profile. To enhance the peach flavor, consider adding a teaspoon of almond extract. Make sure the peaches are well-drained to avoid excess moisture in the batter.
Serving Suggestions
This Peachy Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with a refreshing fruit salad or a side of Hot Tomatoes And Cucumbers for a balanced dessert spread. Enjoy it as a sweet ending to a casual gathering or a special occasion.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Peachy" Cake contains roughly 720 calories, with 2g protein, 18g carbohydrates, and 72g 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 fresh peaches instead of canned?
Absolutely! If using fresh peaches, peel and slice about 3-4 medium peaches. You may need to adjust the baking time slightly, as fresh peaches contain more moisture. Make sure to drain any excess juice to prevent the cake from becoming soggy.
What can I do if I don't have a tubular pan?
If you don't have a tubular pan, you can use a standard 9x13 inch baking dish. Just adjust the baking time to about 30-40 minutes, checking for doneness with a toothpick. The cake will be denser but just as delicious.
Can I freeze this cake?
Yes, this cake freezes well! Wrap individual slices in plastic wrap and then in aluminum foil, or you can freeze the whole cake. Thaw it overnight in the refrigerator before serving, and if desired, warm it slightly in the oven for a fresh-out-of-the-oven taste.
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).