Heavenly Peach Angel Food Cake: A Light and Luscious Dessert

Angel food cake, with its ethereal texture and delicate sweetness, is a beloved dessert. Infuse it with the bright, summery flavors of ripe peaches, and you have a truly unforgettable treat. This recipe for Peach Angel Food Cake combines the best of both worlds: the light-as-air texture of angel food cake and the juicy sweetness of fresh peaches. Perfect for a warm-weather gathering, a special occasion, or simply a delightful everyday indulgence, this cake is guaranteed to impress.

Why Peach Angel Food Cake is a Must-Try

* **Light and Airy:** Angel food cake is naturally low in fat, making it a guilt-free pleasure.
* **Peachy Perfection:** Fresh peaches add a burst of summer flavor that complements the cake’s subtle sweetness.
* **Easy to Customize:** Adapt the recipe to your liking with different toppings, glazes, or even a hint of almond extract.
* **Visually Stunning:** The combination of the white cake and vibrant peaches creates a beautiful presentation.

Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. This will streamline the baking process and ensure you don’t miss anything crucial.

**For the Angel Food Cake:**

* 1 cup cake flour, sifted
* 1 1/2 cups granulated sugar, divided
* 12 large egg whites, at room temperature
* 1 1/2 teaspoons cream of tartar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon almond extract (optional, but enhances the peach flavor)

**For the Peach Topping:**

* 4 cups fresh peaches, peeled and sliced
* 1/4 cup granulated sugar
* 2 tablespoons lemon juice
* 1 tablespoon cornstarch
* 1/4 teaspoon ground cinnamon (optional)

**Optional Glaze:**

* 1 cup powdered sugar
* 2-3 tablespoons milk or peach juice
* 1/2 teaspoon vanilla extract

Essential Equipment

Having the right tools will make baking this cake a breeze.

* Angel food cake pan (tube pan), ungreased
* Electric mixer (stand or hand-held)
* Sifter
* Large mixing bowls
* Small saucepan
* Whisk
* Rubber spatula
* Measuring cups and spoons

Step-by-Step Instructions

Follow these detailed instructions to create a perfect Peach Angel Food Cake every time.

Part 1: Making the Angel Food Cake

1. **Prepare the Oven and Pan:** Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and completely dry. *Do not grease the pan!* The cake needs to cling to the sides to rise properly.

2. **Sift the Flour and Sugar:** In a medium bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Sifting is crucial for creating a light and airy texture. Set aside.

3. **Whip the Egg Whites:** In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt. Cream of tartar helps stabilize the egg whites and creates a more stable meringue.

4. **Gradually Add Sugar:** Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on medium-high speed. Beat until stiff, glossy peaks form. Be careful not to overbeat; the peaks should be stiff but not dry. They should hold their shape when the beaters are lifted.

5. **Incorporate the Extracts:** Gently fold in the vanilla extract and almond extract (if using) into the meringue.

6. **Fold in the Flour Mixture:** Gradually sprinkle the sifted flour mixture over the meringue, about 1/4 cup at a time. Gently fold it in using a rubber spatula. Be careful not to deflate the egg whites. Use a light hand and avoid overmixing. Mix until just combined; a few streaks of flour are okay.

7. **Pour into the Pan:** Carefully pour the batter into the ungreased angel food cake pan. Use a spatula to spread the batter evenly.

8. **Bake the Cake:** Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and the top springs back lightly when touched. A toothpick inserted into the cake will not come out clean (this is normal for angel food cake).

9. **Invert the Pan:** Immediately invert the pan onto a wire rack. This prevents the cake from collapsing. Let the cake cool completely upside down for at least 1 hour, or preferably 2 hours.

10. **Remove the Cake:** Once the cake is completely cooled, run a thin knife or offset spatula around the edges of the pan to loosen the cake. Gently push the cake up from the bottom of the pan, or use the special tabs if your angel food cake pan has them. Invert the cake onto a serving plate.

Part 2: Preparing the Peach Topping

1. **Combine Peaches, Sugar, and Lemon Juice:** In a medium saucepan, combine the sliced peaches, sugar, and lemon juice. The lemon juice helps to prevent the peaches from browning and enhances their flavor.

2. **Cook the Peach Mixture:** Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes.

3. **Thicken the Sauce:** In a small bowl, whisk together the cornstarch and a tablespoon of cold water to create a slurry. Pour the cornstarch slurry into the peach mixture and stir constantly until the sauce thickens, about 1-2 minutes.

4. **Add Cinnamon (Optional):** If desired, stir in the ground cinnamon. Cinnamon adds a warm, comforting flavor to the topping.

5. **Cool the Topping:** Remove the saucepan from the heat and let the peach topping cool slightly before serving.

Part 3: Assembling the Peach Angel Food Cake

1. **Spoon the Peach Topping:** Spoon the cooled peach topping over the angel food cake. Make sure to distribute the peaches and sauce evenly.

2. **Add Optional Glaze:** If desired, prepare the glaze by whisking together the powdered sugar, milk or peach juice, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the peach topping.

3. **Serve and Enjoy:** Slice the Peach Angel Food Cake and serve immediately. The cake is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Tips for Success

* **Use Room Temperature Egg Whites:** Room temperature egg whites whip up to a greater volume, resulting in a lighter and fluffier cake.
* **Don’t Grease the Pan:** An ungreased angel food cake pan is essential for the cake to rise properly. The cake needs to cling to the sides of the pan.
* **Sift the Flour:** Sifting the flour is crucial for removing lumps and creating a light and airy texture.
* **Be Gentle When Folding:** Overmixing the batter will deflate the egg whites and result in a dense cake. Use a light hand and fold until just combined.
* **Cool the Cake Upside Down:** Inverting the pan while the cake cools prevents it from collapsing.
* **Use Fresh, Ripe Peaches:** Fresh, ripe peaches will provide the best flavor and texture for the topping.
* **Adjust Sweetness to Taste:** You can adjust the amount of sugar in the peach topping to your liking, depending on the sweetness of the peaches.

Variations and Substitutions

* **Other Fruits:** Experiment with other fruits such as berries, cherries, or mangoes instead of peaches.
* **Citrus Zest:** Add a teaspoon of lemon or orange zest to the cake batter for extra flavor.
* **Almond Extract:** Use almond extract instead of vanilla extract for a stronger almond flavor.
* **Peach Preserves:** If fresh peaches are not available, you can use peach preserves for the topping. Reduce the amount of sugar in the topping accordingly.
* **Whipped Cream:** Serve the cake with a dollop of whipped cream for extra indulgence.
* **Toasted Almonds:** Sprinkle toasted almonds over the peach topping for added texture and flavor.
* **Different Glaze Flavors:** Try a lemon glaze, almond glaze, or even a brown butter glaze for a unique twist.
* **Use a Store-Bought Angel Food Cake:** If you’re short on time, you can use a store-bought angel food cake and simply prepare the peach topping.

Serving Suggestions

Peach Angel Food Cake is a versatile dessert that can be enjoyed in many ways.

* **As is:** Simply slice the cake and enjoy it plain or with the peach topping.
* **With Whipped Cream or Ice Cream:** Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
* **With a Fruit Salad:** Pair the cake with a fresh fruit salad for a light and refreshing dessert.
* **As a Layer in a Trifle:** Use the cake as a layer in a trifle, along with custard, fruit, and whipped cream.
* **For a Special Occasion:** This cake is perfect for birthdays, anniversaries, or other special occasions.

Storage Instructions

* **Cake:** Store leftover angel food cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cake may become slightly drier when stored in the refrigerator.
* **Peach Topping:** Store leftover peach topping in an airtight container in the refrigerator for up to 3 days.
* **Assembled Cake:** The assembled cake is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The cake may become slightly soggy over time.

Nutritional Information (Approximate)

* Calories: 250-300 per serving (depending on the size of the slice and the amount of topping)
* Fat: 1-2 grams
* Carbohydrates: 50-60 grams
* Protein: 5-7 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

Enjoy Your Peach Angel Food Cake!

This Peach Angel Food Cake recipe is a delightful way to enjoy the flavors of summer. With its light and airy texture, sweet peaches, and customizable options, it’s sure to become a new favorite. So, gather your ingredients, follow the steps, and bake up a little slice of heaven today!