Peachy Picnic Cake
A delightful peachy picnic cake featuring fresh peaches and a tender, buttery crumb, perfect for summer gatherings and outdoor enjoyment.
Ingredients
Instructions
- Combine 1/4 cup butter and sugar; beat well.
- Add eggs, one at a time, beating well after each addition.
- Add 3/4 teaspoon almond extract; mix well.
- Stir in flour, baking powder, and salt until just combined.
- Gradually add milk, mixing until smooth.
- Gently fold in sliced peaches and lemon juice.
- Pour batter into a greased baking pan.
- Prepare topping by mixing 1/2 cup butter and brown sugar until crumbly.
- Sprinkle topping over the batter.
- Bake at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure that the butter is softened but not melted when mixing with sugar. You can substitute the almond extract with vanilla extract if preferred or for nut allergies. If fresh peaches aren't available, canned peaches can be used, but drain them well to avoid excess moisture. This cake also works well with other fruits like nectarines or plums.
Serving Suggestions
This Peachy Picnic Cake is perfect for summer gatherings and pairs beautifully with Easy Vanilla Homemade Ice Cream for a delightful dessert. Serve it with a dollop of whipped cream or a scoop of yogurt for a refreshing treat. It also makes a great addition to brunch alongside a fruit salad or a slice of Simplified Egg Casserole.
Storage & Reheating
To store leftovers, cover the cake with plastic wrap or place it in an airtight container to keep it moist. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Picnic Cake contains roughly 340 calories, with 1g protein, 68g carbohydrates, and 9g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1137mg per serving (49% 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 ones?
Yes, you can use frozen peaches in this recipe. Just make sure to thaw and drain them well to remove excess moisture before folding them into the batter. This will help maintain the cake's texture.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to achieve the right texture. The rest of the ingredients can remain the same.
What can I do if my cake sinks in the middle?
A sinking cake is often a result of underbaking or incorporating too much air into the batter. Ensure that you don't overmix and check that the cake is fully baked by inserting a toothpick in the center; it should come out clean. Adjust oven temperature if necessary.
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).