Low Sodium Peach Cake
Indulge in the naturally sweet and juicy flavors of summer with this Low Sodium Peach Cake—a perfect dessert for those seeking lighter, healthier options without sacrificing taste. Made with fresh, ripe peaches and a touch of aromatic cinnamon, this recipe combines simplicity and sophistication in every bite. Its moist, buttery texture is achieved through careful layering of dry and wet ingredients, while the peaches lend a burst of fruity freshness throughout. With minimal sodium and no added salt, this cake is ideal for heart-healthy diets and anyone mindful of their sodium intake. Easy to prepare in under an hour, it’s perfect for family gatherings, brunches, or as a delightful finish to any meal. Pair it with a dollop of whipped cream or enjoy it on its own for a wholesome treat that highlights the best of seasonal fruit.
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Recipe Information
Ingredients
- 3 medium Fresh peaches
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 0.5 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Peel and slice the peaches into thin wedges. Set aside.
In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
With the mixer on low speed, add the flour mixture to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the sliced peaches into the batter using a spatula.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 194.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 299 mg | 23% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
