Most peach cakes I've had in the past were dense and fairly sweet. They included a lot of fat and more than 3 eggs which is why I was hesitant to attempt any peach cake recipes. Eggs in a cake play several roles. Eggs are mainly used for binding and moisture but in many cases eggs are also used for leavening. The higher the egg count in a cake the more likely that they serve as a leavening agent. Often, recipes that call for more than 2 eggs in a cake are using them as a leavening component. This can be very tricky went trying to substitute eggs because those types of changes usually affect texture and flavor. With a little bit of patience I was able to overcome the egg challenge.
This is my first attempt at peach cake. Generally, I'm not a fan of baked peaches. I prefer them fresh. However, this peach cake is different. It has a lighter texture, very moist and fluffy, almost like a sponge cake, and the sweetness is just right. It pairs up nicely with coffee or tea and would make a great summer cake. It turned out very yummy and had an added bonus. Not only does it freeze well but it tastes even better the next day. My recommendation? Make it a day ahead and you will not regret it. My husband (who has a certain disdain for anything peach) has given this cake the thumbs up. I often make it in two cake pans; I keep one out and freeze the other. Enjoy... Oh and tell me what you think once you've tried it.
Yields 2 Bundt Cakes (each serves 16)
3 cups peaches, peeled and chopped
1/3 cup brown sugar, firmly packed
1/4 cup unbleached all-purpose flour
3/4 cup canola oil
2 1/4 cup granulated sugar
3/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
3 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon
Preheat oven to 350 degrees. Grease two Bundt cake pans with dairy free cooking spray. In a medium size bowl, combine peaches, brown sugar and 1/4 cup flour. Set aside.
In the bowl of a stand mixer, combine oil, sugar, applesauce and vanilla. Mix until smooth. Add flour, baking powder, baking soda, salt and cinnamon. Mix until batter just comes together. Add peaches and stir with a rubber spatula until combined.
Pour into prepared pans and bake for 30 to 40 minutes or until a cake tester inserted in the center comes out clean. Let cool in pan for ten minutes then invert unto a wire rack to cool completely.
- You can use canned peaches if you prefer. Drain them first.
- Unless you have a huge Bundt pan, make sure to use two pans as this cake rises a fair bit.
- The cinnamon is meant to accent the peaches in this cake but if you prefer a more dominant presence, then put an additional 1/4 teaspoon. Alternatively, you can use any other spice you like, such as ginger, cloves or nutmeg.
Nutritional Info (Per Serving)
Calories 164.01, Total Fat 5.28g, Cholesterol 0mg, Sodium 137.39mg, Potassium 52.09mg, Total Carbohydrates 28.3g, Fiber 0.68g, Sugar 17.67g, Protein 1.47g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.