Here is a light and airy fruit filled cake made with cake mix, store bought or home made( recipe included). This beginner and kid friendly recipe is a great way to dress up plain vanilla cake.
This is my kind of cake – no need for frosting, glazing or any other adornment. The bright color of the fruit is all it needs. Make it when the fresh crop starts to arrive and when you have that last batch to say goodbye until next season.
This has become a favorite of the kids. The secret, no not the fruit, but that it is made with a boxed mix. But the end result looks and tastes much batter than the vanilla cake. Using the boxed mix just saves on the measurement, so if have a favorite vanilla cake recipe use it here.
I don’t usually use pre- packaged cake mixes, but I do keep a simple vanilla cake mix in the pantry for emergencies (of the cake kind, of course! ).
Personally I feel that the cake mixes have too much sugar and too much baking powder. But these are essentially pre-measured dry ingredients and as such offers a good base to build upon. As my kids are getting older I find then often in the kitchen trying their hand at cooking and baking. These boxed mixes are a time savers.
Pro Tip – make your own mix
You don’t have to buy the cake mix. To make your own mix 2 C sifted flour, 11/2 C fine sugar a pinch of fine salt and 1 tbsp baking soda together and store in an airtight bag/jar. Optionally add 2 tbsp of powdered milk for a richer cake.
Add flavorings, play around with the the liquid ingredients and it is no longer the basic vanilla cake!
See how light and moist it is! Serve plain or add a dollop of whipped cream on top.
When a mistake leads to … CAKE
So here is how it happened. The plan was to make a peach cake from scratch. The batter was ready, the oven was preheated, but just before going into the oven there was a minor accident with the batter ending up in trash bin. So it was the Vanilla Cake mix’s day. A few tweaks and we had absolutely light and airy the fresh peach coffee cake :-).
I used about 3 peaches for a box of cake mix. The fruity flavors mellowed the sweetness. I decides to arrange sliced peaches on top instead of a more typical streusel topping. The results were lovely! One word of caution – don’t slice the peaches too thick, if you don’t want them to sink. About 1/4 inch thick is perfect.
Making the coffee cake
Since I wanted to get peach in every bite, about 2 cups of cubed peached were added to the batter. All this fruit gives off extra moisture as it cooks so to compensate I reduced the recommended amount of water but 1/4 C. To get more intense peach flavor you could use peach nectar instead of water. Just keep in mind that the peach nectar usually has added sugar.
Arrange the thinly sliced peaches (about 1/4 inch thick) over the batter in a decorative fashion. If these slices were thick they will sink and the batter will rise and bake over them. Now that is not a necessarily a bad thing, but in this case I wanted the beautiful look of the sliced peaches on top.
I word on the cake mix , use any of your favorite brand. Reduce the liquid amount by 1/4 C for each 15 oz (about 400g) bag. Or make your own mix as mentioned in the above section ?.
Fresh Peach Coffee Cake
- Spring Form pan or Cake Tins
- Vanilla Cake Mix – 15 oz pkg
- 3 Eggs Large
- 3/4 C Water or Milk
- 3- 4 Peaches
- 1/2 C Oil any flavorless
- Preheat the oven to 350°F (175°C). Line a 9" springform pan with parchment paper (or use an equivalent pan with at least 2" tallsides).
- Thinly slice one of the peaches – about 15 to 20 pieces. Keep the pieces about 1/4 " thick or less to prevent them from sinking into the batter. Cut the remaining peaches into small cubes about 1/2 cm thick (about 2 cups).Add 2 Tbsp of the cake mix to the cubed pieces and toss to coat. Set aside.
- Beat water, eggs and oil together until well mixed and a little frothy. Slowly beat in half the cake mix and fold in the rest by hand. Make sure that there are no large lumps. Add the cubed peaches and fold in using a spatula.
- Transfer the batter into the prepared pan. Arrange the sliced peaches on top, in any decorative manner. Do not cover the top fully, leave some room for the cake batter to expand.
- Bake in the preheated oven for 45 to 50 minutes, until the tops have browned lightly and a toothpick inserted in the center comes out clean .
- Remove from the oven and let cool for 5 minutes in the pan.
- Transfer to a cooling rack and take the ring off the spring form pan. Cool completely before slicing .
- Using a different kind of pan will change the baking time.
- If using a large pan check the cake after 30 minutes, if browning too fast tent with aluminum foil and reduce the heat to 325°F (160°C).
- Check the blog for home made cake mix recipe.
First published on Oct, 2017. Updated pictures and layout in Apr 2020