Moist & Easy Canned Peach Cake
This Easy Canned Peach Cake Recipe transforms pantry staples into a decadent dessert. Featuring a tender vanilla base, a layer of juicy peaches, and a spiced cinnamon crumble, it is finished with a sweet milk soak for ultimate moisture. Ready in roughly an hour, it's the perfect year-round treat.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Whisk
Ingredients
Cake Base
- 1 cup all-purpose flour
- 0.33 cup granulated sugar
- 2.5 tsp baking powder
- 0.5 tsp cinnamon
- 0.5 tsp kosher salt
- 3 large eggs room temperature
- 0.5 tsp vanilla extract
- 0.5 cup vegetable oil
- 1 can peaches 29 oz, drained and diced (approx 2.5 cups)
Crumble Topping
- 3 tbsp unsalted butter melted
- 0.5 cup all-purpose flour
- 0.33 cup confectioners' sugar
- 1 pinch kosher salt
- 0.5 tsp vanilla extract
- 0.25 tsp cinnamon
Milk Glaze
- 0.5 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp granulated sugar
Instructions
- Prep and Mix Dry: Preheat oven to 350°F (175°C). Grease an 8x8 baking pan. Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until pale and emulsified.
- Make Batter: Fold the dry ingredients into the wet mixture until just combined. Spread into the prepared pan.
- Layer Peaches: Top the batter with the drained, diced peaches. Pat them dry before adding to reduce excess moisture.
- Add Crumble: Mix the melted butter, flour, confectioners' sugar, salt, vanilla, and cinnamon until crumbly. Sprinkle over the peaches. Bake for 45-55 minutes.
- Soak and Serve: While the cake finishes, heat milk, butter, and sugar until melted. Pour this hot mixture over the cake immediately upon removing it from the oven.
Notes
Ensure peaches are thoroughly drained to prevent a soggy cake. The milk soak is essential for the moist texture.