Sally Lunn Peach Cake

This Sally Lunn Peach Cake is a delightful fusion of soft, bread-like texture and fruity sweetness. Inspired by the classic Bath bun, this cake uses simple pantry staples like flour, milk, and a touch of oil to create a tender crumb that soaks up the juice from fresh or canned peaches. The result is a comforting, low-fat dessert that feels indulgent without being heavy. It&# 226;ÂÂs an excellent choice for diabetic-friendly menus when sugar is adjusted, or simply as a wholesome treat for family gatherings. The bright acidity of the peaches cuts through the mild sweetness of the cake, offering a balanced flavor profile. Serve it warm with a dollop of yogurt or cool it for a refreshing snack. This recipe is easy to prepare, requiring minimal mixing and baking time, making it a reliable favorite for busy weeknights or spontaneous brunches.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 152.6

Dietary: Diabetic, Low-fat, Vegetarian

Description

This Sally Lunn Peach Cake is a delightful fusion of soft, bread-like texture and fruity sweetness. Inspired by the classic Bath bun, this cake uses simple pantry staples like flour, milk, and a touch of oil to create a tender crumb that soaks up the juice from fresh or canned peaches. The result is a comforting, low-fat dessert that feels indulgent without being heavy. It&# 226;ÂÂs an excellent choice for diabetic-friendly menus when sugar is adjusted, or simply as a wholesome treat for family gatherings. The bright acidity of the peaches cuts through the mild sweetness of the cake, offering a balanced flavor profile. Serve it warm with a dollop of yogurt or cool it for a refreshing snack. This recipe is easy to prepare, requiring minimal mixing and baking time, making it a reliable favorite for busy weeknights or spontaneous brunches.

Ingredients

2 cup All-purpose flour
1/4 cup Vegetable oil
3 teaspoon Baking powder
1/4 cup Sugar
1/2 teaspoon Salt
1 Egg, beaten
3/4 cup Skim or 1% milk
12 slices Fresh or juice-pack peaches
Nonstick cooking spray

Directions

1
Preheat oven to 375 degrees F (190 degrees C).
2
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3
In a large mixing bowl, combine the beaten egg, milk, vegetable oil, and sugar. Whisk until well blended.
4
Add the dry ingredients to the wet ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; the batter should be slightly lumpy.
5
Coat a 9x5-inch loaf pan with nonstick cooking spray.
6
Pour the batter into the prepared loaf pan, smoothing the top evenly.
7
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
8
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9
Slice the cake and top each slice with 1/3 cup of sliced peaches before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 152.6kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 0.3mg1%
Sodium 994.3mg42%
Total Carbohydrate 31.5g11%
Dietary Fiber 1.1g5%
Sugars 0.9g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use ripe, fresh peaches. If using canned peaches, drain them well to prevent the cake from becoming soggy.

This cake is naturally low in fat due to the use of skim milk and a small amount of oil. For a richer flavor, you can substitute the vegetable oil with melted unsalted butter.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices in the microwave for 15-20 seconds for a warm treat.

Variation: Add 1/2 teaspoon of vanilla extract to the wet ingredients for enhanced aroma. You can also sprinkle a little cinnamon on top of the peaches before serving.

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Read it online: https://www.chefs-mate.com/recipe/sally-lunn-peach-cake/