Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups brown sugar
½ cup coconut oil (substituted for butter)
2 large eggs
1 cup milk
3 medium peaches, diced (fresh, canned, or frozen/thawed)
½ cup brown sugar (for glaze)
¼ cup hot water
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Whisk flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
Beat coconut oil and sugars until fluffy. Add eggs one at a time, mixing well.
Alternate adding dry ingredients and milk to the mixture.
Fold in diced peaches gently.
Bake 25–30 minutes until golden. Cool slightly.
For the glaze: Whisk ½ cup brown sugar, hot water, and vanilla. Drizzle over warm cake.
Notes
Use coconut oil for halal/non-animal fat compliance. Substitute frozen/thawed peaches if fresh unavailable. Store in an airtight container at room temperature for 2 days or freeze sliced for 2 months. Add almond extract or pistachios for extra flavor.
- Prep Time: 25
- Cook Time: 30
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg