Plantation Peach Short Cake
A delightful peach shortcake with flaky layers, sweet peaches, and whipped cream, perfect for summer gatherings and dessert lovers seeking a fruity, buttery treat.
Ingredients
Instructions
- Preheat the oven to 450°F.
- Grease two 8-inch round cake pans.
- Spoon flour into a measuring cup and level off.
- In a large bowl, combine flour and brown sugar; cut in margarine until the mixture resembles coarse meal.
- Add pecans, half and half, and egg; stir just until a soft dough forms.
- Spread the dough evenly into the prepared pans.
- Bake at 450°F for 10 to 12 minutes or until light brown.
- Remove from the oven and let cool; then remove from pans.
- Slice peaches.
- Assemble the shortcake by layering slices of cake with peaches and whipped cream between layers and on top.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have pecans, walnuts or almonds can be great substitutes. Make sure to slice the peaches just before assembling to prevent browning. For an extra touch, a sprinkle of cinnamon in the cake batter can enhance the overall taste. This shortcake pairs wonderfully with other summer desserts like Chocolate Mincemeat Bars.
Serving Suggestions
Serve this Plantation Peach Short Cake on a warm summer evening alongside a scoop of vanilla ice cream or with a drizzle of caramel sauce for added indulgence. It also goes well with a refreshing glass of iced tea. Feel free to garnish each serving with a mint sprig for a pop of color and freshness. For more delightful desserts, explore vegetarian recipes that celebrate seasonal fruits.
Storage & Reheating
Store any leftover shortcake layers and peaches separately in the refrigerator. The cake can last for up to 3 days when wrapped tightly to prevent drying out. Reheat the cake slices in the oven at a low temperature or serve chilled with fresh peaches and whipped cream for a refreshing treat. Avoid reheating whipped cream as it can lose its structure.
Nutrition & Diet Analysis (per serving)
Each serving of Plantation Peach Short Cake contains roughly 712 calories, with 10g protein, 90g carbohydrates, and 36g fat. It is an excellent source of iron (26% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 if fresh ones are not available. Just make sure to thaw and drain them well before layering, as excess moisture can make the cake soggy. Frozen peaches should be added just before assembly to maintain their texture.
What can I use instead of whipping cream?
If you're looking for a lighter alternative to whipping cream, you can use whipped coconut cream or a dairy-free whipped topping. They provide a similar texture and flavor without the heaviness of traditional cream. For a healthier option, yogurt can also be used as a topping.
How can I make this recipe gluten-free?
To make a gluten-free version of this Plantation Peach Short Cake, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps with the cake's structure. This adaptation will allow you to enjoy the same delicious flavors without the gluten.
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).