One of my favorite things about summer is peaches. I don’t know about anywhere else, but here in Texas locals come out in droves selling them at the side of the road. This year, I haven’t gone anywhere to see any. But, my local grocery store thankfully has ‘Texas Peaches’ on hand from local vendors so that I was more easily and safely able to get my peach fix this year.
This cake is truly one of the most moist and deliciously each cakes out there. The peach juices and fresh peach really take this simple and easy to make cake to the next level. It would be just as good as part of a breakfast or brunch, as it would be for dessert!
I was able to lighten this cake up by using an old trick of subbing in some unsweetened applesauce for some of the oil or butter. I also used peach juice instead of any other liquid to make the batter with. Other than that, the glaze was made with a confectioners’ sugar substitute. (I used Swerve brand this time, but if you find another that you like, it should work too!)
When all is said and done, this cake is probably my new favorite way to use up summer time peaches.
TheSkinnyFork.com A delicious peach infused cake that's soaked in a peach juice glaze. Delicious and the perfect way to use up summer peaches! Prep Time: 10 Minutes • Cook Time: 40 Minutes
Servings: 12 • Serving Size: 1 Slice • Calories: 275 • Fat: 10 g • Saturated Fat: 6 g • Carb: 60 g • Fiber: 1 g • Protein: 3 g • Sugar: 28 g • Sodium: 283 mg
Cake:
• 1 (15.25 Oz.) Box Yellow Cake Mix
• 3/4 C. Peach Juice
• 3 Whole Large Eggs
• 1/2 C. Diced Fresh Peaches
• 4 Oz. Unsweetened Applesauce
• 1/4 C. Butter
Glaze:
• 1 C. Powdered Sugar
• 1 C. Powdered Sugar Substitute
• 3/4 C. Peach Juice
• 4 Tbsp. Butter
Directions:
Preheat the oven to 325 degrees F. and lightly coat the inside of a bundt baking pan with non-stick baking spray; set aside.
Beat together all of the ingredients for the cake for a couple of minutes.
Transfer the batter to the prepared baking dish and place it in the oven to bake for about 40-50 minutes or until the edges are browning and an inserted toothpick comes out clean.
While the cake is baking, heat the 1 C. powdered sugar, 1 C. confectioners’ sugar substitute, 3/4 C. peach juice, and 4 Tbsp. butter over a medium high heat, stirring constantly until the butter has melted.
Once done remove from the heat and set aside.
When the cake is done, remove it from the oven and poke a few holes over it with the end of a wooden spoon or skewers.
Pour the glaze mixture over the cake, filling the wholes. YES. It seems like a lot of glaze, keep pouring!
Allow the cake to cool for 15-20 minutes before turning over onto a serving plate.
Cut into 12 equal pieces and enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher