This effortless dessert combines just two components to create a light and airy cake. It is an ideal choice for those who want a fruit-flavored treat without the need for eggs or oil.
List of ingredients
- 16 ounces Angel Food Cake mix – use the variety that only requires water.
- 15 ounces diced peaches in heavy syrup – do not drain the syrup as it provides the necessary moisture.
step-by-step instructions
- Prepare the Oven: Adjust the oven rack to the center position and preheat the oven to 350 degrees F.
- Prepare the Pan: Lightly grease only the bottom of a 9 x 13 baking dish. Do not grease the sides, as the cake must climb the walls of the pan to achieve its rise.
- Mash the Peaches: Pour the entire can of diced peaches into a large mixing bowl. Use a potato masher to crush the peaches into smaller bits.
- Combine Ingredients: Carefully pour the angel food cake mix into the bowl with the mashed peaches. Mix with a wooden spoon until the batter becomes fluffy.
- Bake: Spread the batter evenly into the prepared baking dish. Bake for 32-34 minutes until the top is golden brown and slightly cracked.
- Cool and Serve: Remove from the oven and let the cake cool for 15 minutes before slicing. Note that the center will depress slightly during the cooling process.
Baking Pan Selection and Preparation
Utilizing a 9 x 13 Rectangular Pan
Using a standard 9 x 13 inch pan provides the best surface area for this specific batter. This allows the cake to bake evenly and maintain a fluffy texture throughout. It is the most recommended pan size for this recipe to ensure a consistent crumb.
Adapting the Recipe for a Bundt Pan
If you prefer a ring shape, you may use a Bundt pan. Ensure the pan is lightly greased to help with removal, but be aware that baking times may vary. Check the center of the cake with a toothpick to ensure it is fully cooked.
The Importance of Ungreased Sides
Angel food cake batter relies on friction to rise. By leaving the sides of the pan ungreased, the batter can ‘climb’ the walls, which creates the characteristic height and lightness. Greasing the sides will cause the batter to slide, resulting in a flat, dense cake.
Greasing the Bottom for Easy Release
Applying a light layer of nonstick spray or butter to the bottom of the pan prevents the cake from sticking. This ensures that the slices lift away cleanly without tearing the bottom layer. For glass or stone pans, this step is particularly important.
Ingredient Details and Substitutions
Selecting the Correct Cake Mix
Ensure you purchase a 16-ounce box of angel food cake mix labeled as ‘just add water.’ This specific formulation contains the leavening agents needed to react with the fruit syrup. Other types of cake mixes may not provide the same lift and texture.
Using Diced Peaches in Heavy Syrup
The heavy syrup in the can acts as the liquid replacement for water and eggs. It provides both the sweetness and the moisture required to activate the cake mix. Do not drain the liquid, as the batter will be too dry to rise without it.
Substituting Peach Halves or Clings
You can use canned peach halves or sliced clings instead of diced peaches. However, you must use a potato masher or fork to break them down into small pieces. This ensures the peach flavor is distributed evenly throughout the batter.
Avoiding Fresh Peaches
Fresh peaches cannot be substituted directly for canned peaches in this two-ingredient version. Fresh fruit lacks the concentrated syrup necessary to hydrate the cake mix properly. Using fresh peaches would require adding additional liquids and fats, changing the nature of the recipe.
Mixing and Baking Techniques
The Potato Masher Method
Mashing the peaches creates a consistency that integrates better with the powder. It prevents large chunks of fruit from sinking to the bottom of the pan. Small, crushed bits of peach distribute the flavor and moisture more effectively.
Using a Wooden Spoon for Folding
A wooden spoon is ideal for mixing the cake mix into the fruit. It allows you to incorporate the powder without overworking the batter. Over-mixing can deflate the air bubbles, leading to a less fluffy result.
The Whisking Technique for Extra Air
If using a whisk, start by gently stirring the powder with just the tip of the whisk. This prevents the cake mix from flying out of the bowl in a cloud of dust. Once the powder is moistened, you can beat the mixture more vigorously until it is fluffy.
Identifying the Finished Bake
The cake is done when the top is golden brown and shows slight cracks. These cracks are a sign that the cake has reached its maximum rise. Ensure the edges are pulling away slightly from the sides of the pan.
Serving and Presentation Suggestions
Adding a Dollop of Whipped Cream
A serving of fresh whipped cream complements the sweetness of the peaches. The cream adds a rich, creamy contrast to the light texture of the angel food cake. You can use homemade whipped cream or a stabilized store-bought version.
Incorporating Toasted Nuts
Adding chopped pecans or walnuts on top provides a necessary crunch. The earthiness of the nuts balances the sugary profile of the peach syrup. Toast the nuts lightly in a pan before adding them to the cake.
Pairing with Fresh Berries
Fresh blueberries or raspberries can be placed on top of each slice. The tartness of the berries cuts through the sweetness of the cake. This addition also adds vibrant color to the presentation.
Serving with Vanilla Ice Cream
For a more indulgent dessert, serve a warm slice of cake with a scoop of vanilla ice cream. The ice cream melts slightly into the warm cake, creating a sauce-like consistency. This is particularly effective if the cake is served shortly after the 15-minute cooling period.
Storage and Preservation
Room Temperature Storage
Store the cake in an airtight container at room temperature for 3 to 4 days. Keep it away from direct sunlight to prevent the cake from drying out. Ensure the container is sealed tightly to maintain the moisture from the peaches.
Freezing for Long Term Use
This cake freezes well if stored without toppings. Wrap individual slices or the whole cake in plastic wrap, then place them in a freezer-safe container. It can be kept in the freezer for up to 30 days.
Thawing Frozen Cake
To thaw, move a slice from the freezer to the refrigerator overnight. Alternatively, let it sit at room temperature for a few hours. Avoid microwaving the cake to thaw, as this can make the texture rubbery.
Maintaining Freshness in the Fridge
If you prefer a chilled dessert, store the cake in the refrigerator. Note that refrigeration can sometimes dry out angel food cakes more quickly than room temperature storage. Keep the cake tightly wrapped in foil or plastic.
Troubleshooting and Common Questions
Why Did the Center of My Cake Sink?
It is normal for the center of an angel food cake to depress slightly as it cools. This happens as the air bubbles created during baking contract. As long as the cake is springy and not gummy, it is perfectly cooked.
What to Do if the Cake is Too Sticky
If the cake sticks to the bottom of the pan, let it cool completely before attempting to remove it. Use a thin offset spatula to gently lift the edges. For future bakes, ensure the bottom is sufficiently greased with nonstick spray.
How to Fix a Flat Cake
If the cake fails to rise, check if you greased the sides of the pan. As mentioned, the batter needs to grip the sides to climb. Additionally, ensure the cake mix is fresh and not past its expiration date, as the leavening agents may have lost potency.
Adjusting for Different Oven Temperatures
If your oven runs hot, the top may brown too quickly before the center is set. Lower the temperature by 10 degrees or loosely cover the top with foil. Always use an oven thermometer to verify the internal temperature is exactly 350 degrees F.
Can I use a different fruit?
While this recipe is for peaches, the method works with other canned fruits in syrup. Pineapple or cherries are popular alternatives. Ensure the fruit is mashed and the syrup is included to maintain the cake’s structure.
Does the type of syrup matter?
Heavy syrup provides more sweetness and a denser moisture profile than light syrup. If using light syrup or juice, the cake may be slightly less sweet and have a slightly different rise. Both are acceptable, but heavy syrup is traditional for this result.
Can I add eggs for more structure?
Adding eggs is not necessary for this specific two-ingredient method. The reaction between the cake mix and the fruit syrup creates the necessary structure. Adding eggs would change the recipe to a standard cake rather than the specialized version described here.
How to prevent powder clumps during mixing?
Sift the cake mix if you notice large lumps before adding it to the peaches. Alternatively, add the powder in small increments rather than dumping the whole box at once. Stir slowly at first to incorporate the liquid before beating the batter.
Is this cake suitable for a crowd?
The 9 x 13 pan size yields 12 generous slices, making it ideal for parties. Since it requires very little prep time, it is a practical choice for hosting. It can be baked a day in advance and stored at room temperature.
Print
2 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.
- Step: In a large bowl, add the full can of diced peaches and use a potato masher to mash them into smaller bits.
- Step: 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 and bake for 32-34 minutes until the top is slightly cracked, fluffy, and golden brown.
- Step: Allow cake to cool for 15 minutes before slicing and enjoy.
Notes
Do not grease the sides of the pan, as the cake needs to climb the sides to rise. The center will slightly depress as it cools.
- 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: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg