This light and airy dessert requires minimal effort and only two primary ingredients to prepare. It is a low-calorie alternative to traditional cakes that delivers a fluffy texture and sweet fruit flavor.
List of ingredients
- 16 ounces Angel Food Cake mix – ensure it is the ‘just add water’ variety.
- 15 ounces diced peaches – canned in heavy syrup for best moisture and sweetness.
step-by-step instructions
- Prepare Oven: Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
- Prepare Baking Dish: Lightly grease only the bottom of a 9 x 13 baking dish. Do not grease the sides, as the cake must climb the walls to rise properly.
- Mash Peaches: Place the entire can of diced peaches into a large bowl. Use a potato masher to break the peaches into smaller, more consistent bits.
- Combine Ingredients: Carefully pour the angel food cake mix into the mashed peaches. Mix with a wooden spoon until the batter is combined and fluffy.
- Bake: Pour the batter evenly into the prepared pan. Bake for 32-34 minutes until the top is golden brown and slightly cracked.
- Cool: Remove from the oven and allow the cake to cool for 15 minutes before slicing. Note that the center will depress slightly during this cooling phase.
Optimizing Your Baking Results
Select the Correct Cake Mix Volume
Ensure you use the 16-ounce size of the angel food cake mix. Using a larger or smaller volume of mix relative to the 15-ounce can of peaches will alter the moisture ratio. This can result in a cake that is either too dense or too wet to set properly.
Maintain Precise Syrup Ratios
Using peaches canned in heavy syrup provides the necessary liquid and sugar to replace the water normally required by the mix. If you use peaches in light juice, the cake may lack the structural sweetness and richness found in the original version. The syrup acts as the primary hydrating agent for the dry mix.
Avoid Greasing the Pan Sides
Angel food cake relies on a process called ‘climbing’ where the batter adheres to the sides of the pan to lift upward. If the sides are greased, the batter will slip, resulting in a flat cake. Only the bottom should be lightly coated to ensure the slices release easily after cooling.
Use a Wooden Spoon for Mixing
A wooden spoon is ideal for folding the dry mix into the wet peaches without over-incorporating air or over-mixing. Over-mixing can break down the leavening agents, which leads to a loss of height. Stir only until the powder is fully absorbed and the batter appears fluffy.
Verify the Center Rack Position
Placing the pan on the center rack ensures that heat is distributed evenly from both the top and bottom. If the pan is too close to the bottom element, the base may burn before the center is set. A center position prevents uneven baking and helps the cake rise uniformly.
Fruit Substitutions and Variations
Using Pineapple Chunks
You can replace the peaches with 15 ounces of crushed pineapple in syrup. This provides a similar moisture level and a bright, tropical flavor profile. Ensure the pineapple is well-mashed if using chunks to maintain a consistent cake crumb.
Incorporating Canned Cherries
Canned cherries in syrup work well as a replacement for peaches. Because cherries are denser, it is critical to mash them thoroughly or chop them into very small pieces. This prevents the fruit from sinking to the bottom of the cake during the baking process.
Utilizing Mandarin Oranges
Mandarin oranges in syrup offer a citrusy twist to this two-ingredient method. Since mandarin segments are softer than peaches, they require less mashing. Ensure the syrup is included in the bowl to maintain the correct liquid-to-dry ratio.
Integrating Fresh Fruit Purees
If using fresh peaches, you must puree them in a blender and add a small amount of sugar or honey to mimic the syrup. The consistency should be similar to the canned version to ensure the cake rises. Avoid using too much fresh juice, as it may make the batter too thin.
Recommended Toppings and Serving Ideas
Adding Stabilized Whipped Cream
A dollop of whipped cream on each slice adds a creamy contrast to the fluffy cake. For a lower-calorie option, use a sugar-free whipped topping. This adds moisture to the cake without overwhelming the peach flavor.
Adding Toasted Nut Garnishes
Sliced almonds or chopped walnuts provide a necessary textural contrast to the soft cake. Toast the nuts in a dry pan for two minutes before sprinkling them on top. This enhances the nutty aroma and adds a professional finish to the presentation.
Pairing with Vanilla Bean Ice Cream
Serving a warm slice of peach cake with a scoop of vanilla bean ice cream creates a classic dessert pairing. The cold ice cream melts slightly into the warm cake, creating a sauce-like consistency. This is particularly effective if the cake is served immediately after the cooling period.
Using a Fresh Berry Compote
A topping of fresh raspberries or blueberries can add acidity to balance the sweetness of the peaches. Simmer the berries with a teaspoon of sugar and a splash of water until thickened. Spoon the warm compote over the cake slices before serving.
Storage and Preservation Guide
Room Temperature Storage
Store the cake in an airtight container or cover the pan tightly with plastic wrap. At room temperature, the cake will remain fresh for 3 to 4 days. Keep it in a cool, dry place away from direct sunlight to prevent the syrup from attracting moisture.
Freezing for Long Term Use
This cake freezes well if stored without any toppings. Wrap individual slices or the whole cake in plastic wrap and place them in a heavy-duty freezer bag. The cake can be preserved in the freezer for up to 30 days without losing its quality.
Thawing Process
Thaw the frozen cake in the refrigerator overnight for the best texture. If you are in a hurry, you can leave it at room temperature for two hours. Avoid thawing in the microwave as this can make the angel food structure gummy.
Preventing Dryness in Storage
Because angel food cake is highly porous, it can dry out quickly. Adding a piece of parchment paper between slices when stacking them in a container helps maintain moisture. This prevents the slices from sticking together while keeping the air out.
Reheating and Refreshing Techniques
Quick Microwave Refresh
To warm a slice of cake, microwave it on medium power for 10 to 15 seconds. Do not overcook it, as the high sugar content in the peach syrup can cause the cake to become tough. This method is best used immediately before adding ice cream.
Low Temperature Oven Warming
Place the cake slices on a baking sheet and warm them in a 300 degree F oven for 5 minutes. This gently heats the cake through without drying out the edges. Cover the slices with aluminum foil to trap steam and keep the crumb moist.
Adding a Simple Glaze
If the cake has been stored for several days and feels dry, apply a light glaze. Mix a tablespoon of powdered sugar with a teaspoon of peach juice. Drizzle this over the slices to add a fresh layer of moisture and sweetness.
Troubleshooting Common Issues
Why Did the Cake Sink in the Middle?
It is normal for the center of this cake to depress slightly as it cools. However, a deep collapse usually indicates that the oven door was opened too early. Avoid opening the door until at least 30 minutes of baking have passed to prevent a sudden temperature drop.
What Causes a Flat Cake?
A flat cake is most often the result of greasing the sides of the baking pan. The batter needs the friction of the ungreased walls to climb and expand upward. If the sides are slippery, the cake cannot achieve its maximum height.
Why Is the Texture Too Gummy?
Gummy texture often occurs if the cake is underbaked or if too much additional liquid was added. Ensure you use exactly 15 ounces of peaches and bake for the full recommended time. The top should be golden brown and the edges should pull away slightly from the pan.
How to Fix Lumpy Batter?
Lumps in the batter are usually unmashed peach chunks or clumps of dry mix. Use a potato masher more aggressively on the peaches before adding the powder. If lumps persist, stir gently but thoroughly with a wooden spoon until the batter is smooth.
Frequently Asked Questions
Can I use a Bundt pan instead of a rectangle pan?
Yes, you can use a lightly greased Bundt pan for a more traditional shape. Be aware that the baking time may increase by 5 to 10 minutes due to the depth of the pan. Use a toothpick to check that the center is fully cooked.
Do I need to add water or eggs?
No additional liquids or binders are required for this recipe. The moisture and sugars in the canned peaches provide everything the angel food cake mix needs to react and rise. Adding water will make the batter too thin and prevent the cake from setting.
Can I use fresh peaches instead of canned?
Fresh peaches can be used if they are pureed and combined with a small amount of sugar. However, canned peaches in heavy syrup are recommended because the consistency and sugar levels are standardized. This ensures the most predictable results for the cake’s rise.
Is this cake suitable for freezing?
Yes, this cake freezes very well without toppings. Ensure it is completely cooled before wrapping it tightly in plastic. This prevents freezer burn and preserves the light, fluffy texture for up to a month.
What is the best way to slice the cake?
Use a serrated knife to gently saw through the cake. This prevents the delicate crumb from compressing. Slicing the cake into 12 even squares in a 9 x 13 pan is the most efficient method.
Print
Easy Two-Ingredient Peach Angel Food Cake
- Total Time: 38 minutes
- Yield: 12 slices 1x
- Diet: General
Description
You won’t need eggs, water, oil, or any other ingredients to bake this light, fluffy, peach cake recipe. This is an easy, low-calorie cake.
Ingredients
- 16 ounces Angel Food Cake mix
- 15 ounces diced peaches in heavy syrup
Instructions
- Step: Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
- Step: Lightly grease only the bottom of a 9 x 13 baking dish. This cake needs to climb the sides of the pan to rise so don’t grease them.
- Step: In a large bowl, add the full can of diced peached. Use a potato masher to mash the peaches into smaller bits. Carefully pour the Angel food cake mix into the peaches, and mix with a wooden spoon until fluffy.
- Step: Pour the batter evenly into the pan. Bake for 32-34 minutes. The top of the cake will be slightly cracked, fluffy, and golden brown.
- Step: Allow cake to cool for 15 minutes before slicing & enjoy! The center will slightly depress as it cools.
Notes
The cake can be frozen in an airtight container for up to 30 days or stored at room temperature for 3-4 days when covered tightly.
- Prep Time: 5 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 111 kcal
- Sugar: 15 g
- Sodium: 193 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 2 mg