Nut-Free Peach Cake
Delightfully moist and bursting with fruity sweetness, this Nut-Free Peach Cake is the ultimate summer dessert that everyone can enjoy. Made with fresh, juicy peaches folded into a perfectly spiced cinnamon batter, this recipe is free from nuts, making it a safe option for those with allergies. A dusting of brown sugar on top forms a subtle caramelized crunch, giving each bite a delicious texture contrast. With just 20 minutes of prep time and simple pantry ingredients like all-purpose flour, milk, and vanilla extract, this cake comes together effortlessly for an easy yet impressive treat. Perfect for brunches, family gatherings, or as an afternoon indulgence, this peach cake is as versatile as it is irresistible. Bake it today and savor the golden goodness of summer in every slice!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the flour, granulated sugar, baking powder, salt, and cinnamon.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Sprinkle the top with brown sugar for a slight caramelized crunch.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 569.8 g | 207% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 372.2 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 512 mg | 39% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1830 mg | 39% | |
*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.
