Nut-Free Peach Cake
Indulge in the sweet, summery flavors of this Nut-Free Peach Cake, a moist and fluffy dessert that showcases the natural sweetness of fresh peaches. Perfectly spiced with a hint of cinnamon and finished with a delicate brown sugar topping for a subtle caramelized crunch, this allergen-friendly treat is a guaranteed crowd-pleaser. With simple pantry staples and ripe, juicy peaches as the star ingredient, this easy-to-follow recipe comes together in just over an hour, making it an ideal choice for weeknight baking or special occasions. Whether served warm with a dollop of whipped cream or enjoyed as a simple afternoon snack, this nut-free peach cake is sure to delight every palate.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Whole milk
- 2 cups Fresh peaches, peeled and diced
- 2 tablespoons Brown sugar
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Step 2
In a large bowl, mix together the flour, granulated sugar, baking powder, salt, and cinnamon.
Step 3
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Step 5
Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Step 6
Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 8
Sprinkle the top with brown sugar for a slight caramelized crunch.
Step 9
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | 1570.1 grams (1570.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3522 |
| Total Fat 121.70g | 156% |
| Saturated Fat 70.30g | 351% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 846mg | 282% |
| Sodium 2859mg | 124% |
| Total Carbohydrate 569.80g | 207% |
| Dietary Fiber 15.20g | 54% |
| Total Sugars 372.20g | |
| Protein 57.20g | 114% |
| Vitamin D 230IU | 1152% |
| Calcium 512mg | 39% |
| Iron 16mg | 86% |
| Potassium 1830mg | 39% |
Source of Calories