Fresh Peach Cake Recipe

Name: Fresh Peach Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 fresh peaches; 1/2 c. blueberries; 1 1/2 c. Bisquick; 2 Tbsp. sugar; 1/2 c. milk; 2 Tbsp. cooking oil; 1 egg; 1 tsp. grated lemon peel; 2 Tbsp. melted butter; 1/2 c. sugar; 1/4 c. brown sugar; 1/2 tsp. cinnamon

Servings: persons

10 fresh peaches
1/2 c. blueberries
1 1/2 c. Bisquick
2 Tbsp. sugar
1/2 c. milk
2 Tbsp. cooking oil
1 egg
1 tsp. grated lemon peel
2 Tbsp. melted butter
1/2 c. sugar
1/4 c. brown sugar
1/2 tsp. cinnamon

1
Halve peaches; peel, pit and cut into 1/4-inch slices; set aside.
2
Combine Bisquick, milk, the 2 tablespoons sugar, the oil, egg and lemon peel; beat 30 seconds.
3
Spread in greased 15 x 9 1/2 x 2 1/4-inch baking pan.
4
Arrange slices in rows on top of batter. Sprinkle blueberries over the peaches, pour melted butter over fruit.
5
Combine the 1/2 cup sugar, the brown sugar and cinnamon; sprinkle over fruit.
6
Bake in hot oven (400u00b0) 25 to 30 minutes. Cut into squares.
7
Serve with ice cream or freshly whipped cream.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 fresh peaches, 1/2 c. blueberries, 1 1/2 c. Bisquick, 2 Tbsp. sugar, and more.

Yes, Fresh Peach Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Peach Cake

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