Indulging in a delightful homemade dessert like a Peach Sheet Cake brings a certain magic to any dinner table. Bursting with the fresh flavors of ripe peaches, this easy-to-make sheet cake is a wonderful treat for both beginner and seasoned bakers. Imagine the sweet, tangy taste paired with a soft, fluffy cake that melts in your mouth—it’s truly irresistible!
I remember the first time my grandmother shared this recipe with me; it was during one of our summer family reunions. As the sun set, we gathered around the picnic table, savoring each slice while she recounted stories of how this cake has been a family tradition for generations. It became my go-to recipe whenever I wanted to bring a touch of nostalgia to the table.
Why You’ll Love This Recipe
This Peach Sheet Cake is not only delicious but also incredibly easy to make, making it perfect for those who want to whip up a quick dessert. The fresh peaches give it a juicy, fruity essence that pairs beautifully with the soft, airy texture of the cake. It’s an ideal treat for parties, gatherings, or just a relaxing afternoon snack. The recipe requires minimal ingredients, most of which you probably already have in your kitchen.
Ingredients Notes
Selecting the right peaches is key; go for ripe yet firm peaches that offer a balance of sweetness and tanginess. If fresh peaches aren’t available, canned peaches can be a great substitute. Ensure they’re well-drained to avoid any extra moisture in the batter. Pairing this with high-quality vanilla extract enhances the flavors significantly. For those seeking a gluten-free option, substituting with almond flour provides a nutty twist.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a 9×13 inch Baking Pan lightly and set aside. This helps in achieving a nice golden crust without sticking.
Step 2
In a large bowl, mix flour, baking powder, and salt. In another bowl, cream together butter and sugar until light and fluffy. Gradually add in eggs and vanilla extract.
Step 3
Slowly fold in your dry ingredients into the wet mixture, ensuring there are no lumps. This mixing method guarantees a smooth batter.
Step 4
Add your sliced peaches into the batter. Pour the mixture into the prepared Baking Pan, spreading it evenly to ensure uniform cooking.
Step 5
Bake in the preheated oven for 30-35 minutes. Insert a toothpick into the center—if it comes out clean, your cake is ready. Let it cool before serving.
Storage Options
Cover the Peach SHEET CAKE with plastic wrap or store it in an airtight container to keep it fresh for up to three days at room temperature. For extended storage, wrap slices in foil and place them in the freezer for up to two months. Reheat in the oven to revive its freshness.
Variations & Substitutions
For a vegan version, replace the butter with coconut oil and use a flaxseed egg substitute. Adding a pinch of cinnamon or nutmeg can elevate the flavor profile. If you’re a fan of nuts, sprinkle some toasted almonds or walnuts on top before baking.
Serving Suggestions
This cake shines best when served warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. Ideal for summer picnics, family gatherings, or an elegant dessert option for dinner parties.
Frequently Asked Questions
Can I use other fruits instead of peaches?
Absolutely! This recipe is versatile. You can substitute peaches with other stone fruits like nectarines or apricots. Berries, such as blueberries or raspberries, also complement the cake beautifully. Adjust sugar levels slightly based on the fruit’s sweetness.
What can I do if my cake doesn’t rise as expected?
Ensure your baking powder is fresh, as expired baking agents can affect the rise. Additionally, avoid over-mixing the batter; it can interfere with the leavening process. Measure ingredients accurately for the best texture.
Should I peel the peaches before adding them to the batter?
Peeling is optional. Leaving the skin on provides a slight texture and is nutritionally beneficial. If you prefer a smoother consistency in your cake, peeling the peaches is recommended. To peel easily, blanch peaches in boiling water for under a minute and then transfer them to an ice bath.
Peach Sheet Cake
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 3 cups fresh peaches peeled and sliced
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, whisk together melted butter and sugar until well combined.
- Add eggs and vanilla extract to the mixture and beat until smooth.
- Gradually add flour to the mixture, stirring continuously until the batter is smooth.
- Gently fold in the sliced peaches.
- Pour the batter into the prepared baking pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
