Peach Butter Cake Recipe

Name: Peach Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. fresh peaches or No. 303 can, drained; 1/2 c. butter or margarine; 1 1/3 c. sugar; 2 eggs; 1/4 tsp. almond extract; 2 1/2 c. sifted cake flour; 2 tsp. double acting baking powder; 1/4 tsp. salt; 1/4 tsp. cinnamon; 4 Tbsp. milk; reserve 4 Tbsp. peach syrup

Servings: persons

2 c. fresh peaches or No. 303 can, drained
1/2 c. butter or margarine
1 1/3 c. sugar
2 eggs
1/4 tsp. almond extract
2 1/2 c. sifted cake flour
2 tsp. double acting baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
4 Tbsp. milk
reserve 4 Tbsp. peach syrup

1
Dice peaches and set aside.
2
Cream butter and sugar thoroughly.
3
Add eggs and almond extract.
4
Beat until light and fluffy.
5
Sift together flour, baking powder, salt and cinnamon. Alternately add sifted dry ingredients and milk to creamed mixture.
6
Stir in peaches.
7
Pour into well-greased 8-inch square pan.
8
Bake in preheated oven at 350u00b0 for 30 to 35 minutes.

1156

kcal

Calories

Fat

197

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 11 ingredients. The key ingredients include: 2 c. fresh peaches or No. 303 can, drained, 1/2 c. butter or margarine, 1 1/3 c. sugar, 2 eggs, and more.

Yes, Peach Butter 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.

Peach Butter Cake

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