Easy Peach Cake


Easy Peach Cake

EDR Easy Peach Cake
1 (2-1/2- x 2-inch) piece
30 Min

Our moist, melt-in-your mouth Easy Peach Cake is so simple to make, you can whip it up any night of the week. It'll make any night feel special!

What You'll Need

  • 2 cups all-purpose flour
  • 1 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup liquid egg substitute
  • 1 teaspoon rum extract
  • 1 (14-1/2-ounce) can, sliced peaches, no sugar added, diced and liquid reserved
  • 1/4 cup Maraschino cherries, chopped, plus more for garnish
  • Whipped topping for garnish

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Stir in eggs, rum extract, peaches with reserved liquid, and cherries; mix well. Spoon into prepared baking dish.
  3. Bake 30 to 35 minutes or until toothpick comes out dry. Let cool. When ready to serve, add a dollop of whipped topping and a cherry.


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Am not impressed. Turned out like a flat, dried-out hockey puck. I used 14 oz. of fresh peaches and 1/3 cup of apple juice. I will not make this again unless I change something, but I don't know what. Any suggestions?? Thank you.

Hi there! Sorry to hear it didn't turn out well for you. We suggest adding 1/4 cup of canola oil to add moisture, if you can afford the additional fat. Also, in this recipe, canned fruit will actually yield better results than fresh fruit.

if you use fresh peaches, what could you use for the liquid and how much?

If you use fresh peaches, add about 1/3 cup of water. Enjoy!

Haven't tried this yet, but I think it could be make with less sugar and I usually get at least 16 servings from a 9 x 13-inch baking dish. Smaller servings mean less carbs. I would eat it slowly to savor every bite to it's fullest. I would also switch some of the flour to whole wheat which would change texture a bit but seems to give more intense flavor. This has helped me lose weight and keep my blood sugar in control. My husband is not diabetic and he will take 2 small pieces for his serving so that he is satisfied. Peaches will definitely go on my shopping list so I can experiment a little with this recipe.

I would leave out the maraschino cherries to cut the carbs. Although pretty, I don't need the red coloring in it. I think you could substitute a small amount of the flour for almond flour, too. 27 may still seem like a lot of carbs, but if you look at other similar desserts, it's not. It would be a nice treat for a diabetic that wouldn't be so many carbs that you couldn't cut back elsewhere on occasion to enjoy this.

I probably will not make it since it is so nigh in carbs. I would think a recipe on a diabetic site would fit into the carb allowances of a diabetic.

The recipe has been adjusted to include using the reserved juices. Sorry about that!

Why not just say 1 can of sliced undrained peaches diced so as not to confuse people? Of course, someone will say how do you dice peaches if they're not drained. Can't win.

What do you do with reserved juice from peaches?

Read the recipe again. It says.....Stir in eggs, rum extract, peaches with reserved liquid, and cherries; mix well. Spoon into prepared baking dish.

Unfortunately, with items like the cake above, it's nearly impossible to make it carbless. However, there are plenty of other low-carb recipes on the site. Have you seen our recently added Low-Carb page? Here's a link to it: http://www.everydaydiabeticrecipes.com/Editors-Picks/Lip-Smacking-Low-Carb-Recipes/ct/1

So far, nearly every recipe I have looked at on this "diabetic" recipe site is loaded with carbs, like this recipe. I am only allowed up to 45 carbs for 1 meal. This dessert would have to be my entire meal. So sad :>(


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