Why Make This Recipe
Peach Cake is a delightful dessert that brings the sweetness of summer peaches to your table. It’s simple to make and perfect for family gatherings or a cozy evening at home. This cake can be enjoyed as a dessert or even a sweet breakfast treat. With its easy preparation and delicious flavor, you’ll want to make it again and again!
How to Make Peach Cake
Ingredients:
- 1 stick of butter
- 1 cup sugar
- 1 cup flour
- 3/4 cup milk
- 1 can peaches (15 ounces)
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the flour and milk to the bowl and mix until smooth.
- Pour the batter into a greased baking dish.
- Drain the peaches and arrange them on top of the batter.
- Bake for 30-35 minutes or until golden and a toothpick comes out clean.
- Let it cool before serving.
How to Serve Peach Cake
Serve Peach Cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on top. It’s perfect for a summer picnic or as a sweet end to any meal.
How to Store Peach Cake
Store any leftover Peach Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to cover it well to prevent it from drying out.
Tips to Make Peach Cake
- Make sure to cream the butter and sugar well for a light texture.
- You can also use fresh peaches if you have them; just slice them and arrange them on top of the batter.
- Adjust the sweetness by adding a bit more or less sugar, depending on your taste.
Variation
You can add cinnamon or vanilla extract to give the cake extra flavor. For a twist, try adding some nuts like pecans or walnuts for added crunch.
FAQs
Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches. Just make sure to thaw and drain them before adding them to the cake.
What if I don’t have milk?
You can use any milk substitute, such as almond milk or soy milk, in this recipe.
Can I make this cake ahead of time?
Absolutely! You can bake it a day or two in advance and store it in an airtight container. Just reheat before serving if you prefer it warm.
