Easy Peach Cake Recipe Using Cake Mix - Delicious!
Imagine a dessert where the sun-ripened sweetness of peaches melds seamlessly with the comforting familiarity of cake. This baked delight offers a tender crumb, infused with the delicate aroma of stone fruit and a subtle hint of vanilla. Each bite is a symphony of textures, from the soft cake to the juicy, caramelized peach slices nestled within.
Equipment
- 9-inch round or square baking pan
- Mixing bowl (large)
- Mixing bowl (medium)
- Electric Mixer or Whisk
- Measuring cups and spoons
- Rubber Spatula
- Paring knife
- Cutting board
- Wire Rack
- Wooden Skewer or Toothpick
Ingredients
- 1 box 15.25 oz yellow cake mix
- 1/2 cup 1 stick unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 4 ripe peaches peeled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- Optional: 1/4 cup sliced almonds for topping
Instructions
- Step 1: Prepare the Peaches: In a medium bowl, gently toss the sliced peaches with granulated sugar and lemon juice. Allow the peaches to macerate for about 10 minutes. This helps to draw out their natural juices and enhance their flavor.
- Step 2: Prepare the Cake Batter: In a large bowl, combine the yellow cake mix, melted butter, eggs, milk, and vanilla extract. Mix until just combined, being careful not to overmix. Overmixing can result in a tough cake.
- Step 3: Assemble the Cake: Pour the cake batter into a greased and floured 9-inch round or square baking pan. Arrange the macerated peach slices evenly over the top of the batter, gently pressing them in. If desired, sprinkle sliced almonds over the peaches.
- Step 4: Bake the Cake: Bake in a preheated oven at 350F (175C) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top, and the peaches should be tender.
- Step 5: Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. Consider topping with a dollop of whipped cream or a scoop of vanilla ice cream.
- Optional Tips: For a richer flavor, substitute melted coconut oil for the butter. To add a hint of warmth, incorporate 1/2 teaspoon of ground cinnamon into the cake batter. Pecans can be used instead of almonds.
Notes
Variations
The standard peach cake recipe using a cake mix provides a versatile foundation that welcomes several modifications. Ingredient substitutions, regional influences, and dietary accommodations can all be integrated to tailor the recipe to specific preferences or needs.
- Ingredient Swaps: Melted butter can be substituted with melted coconut oil for a subtle tropical note. The milk can be replaced with buttermilk for a tangier flavor and more tender crumb. Applesauce can partially replace the oil to reduce fat content while adding moisture.
- Regional Twists: Incorporating a streusel topping made with flour, oats, brown sugar, and butter creates a delightful textural contrast reminiscent of Southern-style peach cobblers. A glaze infused with bourbon or amaretto adds a sophisticated flavor profile. Adding a pinch of cardamom to the cake batter can complement the peach’s sweetness with a warm, aromatic spice.
- Dietary Adjustments: Gluten-free cake mixes can be used to accommodate gluten sensitivities. For a dairy-free version, substitute non-dairy milk (almond, soy, or oat) for the milk and use a dairy-free butter alternative. To reduce sugar, use a sugar substitute suitable for baking, while being mindful of potential texture alterations.
Serving Suggestions
The peach cake is versatile and can be served in various contexts, allowing for diverse culinary experiences.
- As a Dessert: The cake is excellent when served slightly warm, either plain or accompanied by a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
- For Brunch: Sliced and served alongside coffee or tea makes it a delightful addition to any brunch spread.
- As an Afternoon Treat: Its mild sweetness makes it a great pairing for afternoon tea or coffee.
- Occasions: The cake is suitable for both casual and more formal gatherings, from family dinners to picnics.
Storage Tips
Proper storage is crucial to maintaining the cake’s freshness and flavor. It can remain delectable for several days when stored correctly.
- Room Temperature: Once completely cooled, the cake can be stored at room temperature in an airtight container for up to 2-3 days.
- Refrigeration: For longer storage, refrigerate the cake in an airtight container. It can last up to 5 days in the refrigerator. Allow the cake to come to room temperature before serving for the best texture.
- Freezing: The cake can also be frozen. Wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
- Question 1: Can canned peaches be used instead of fresh peaches? Yes, canned peaches (drained well) can be used. Opt for peaches packed in juice rather than syrup to control the sweetness.
- Question 2: Can other fruits be substituted for peaches? Absolutely. Nectarines, plums, or apricots can be used as substitutes, offering similar textures and flavor profiles.
- Question 3: The cake is browning too quickly on top. What should I do? If the cake starts to brown too quickly, tent it loosely with aluminum foil for the remainder of the baking time.
- Question 4: Can the cake be made ahead of time? Yes, the cake can be made a day in advance and stored at room temperature or in the refrigerator.