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Heather's Dish

Heather's Dish

Sweet Peach Snack Cake

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I’m clueless.  Apparently so is Wikipedia.

What in the world is the difference between a snack cake and a regular cake?  I can’t imagine that it’s the amount of sugar that goes into it; I’ve made real iced cake with the same amount of sugar or less.  What about the butter content?  I like to make mine with less butter, so maybe that’s it.  But in all honesty here’s what I think the real difference is:  the size of the slice you cut.

 

You guys know what I’m talking about…instead of making your slice a 3″x3″ square of cake, the snack cake portion is but a sliver.  Just to, you know, snack on.

Here’s the deal:  I’m not buying that.  If I’m eating cake then I’m eating cake goshdarnit.  I want the whole slice or nothing at all!

 

OK, no, I don’t want nothing at all.  But I do want a whole slice.  Pretty please and thank you?

Also, I just felt like you should know that I now know how to make my own sweet tea.  This is very good for me since it reminds me of the sun tea my mom would make for special occasions AND I’m trying to cut back on the amount of coffee I drink.  It’s also good because I use Stevia which means that I don’t get hairy teeth from the sugar and there’s no gross aftertaste that I can detect.  See?  Healthy!

 

It’s bad because it seems that I’ve come to the very false conclusion that tea, no matter what kind, is decaf.  Which means I can drink more.  Which means that I am very very hyper in the mornings and dragging by the afternoon.  But hey, admitting the problem is the first step, right?

SWEET PEACH SNACK CAKE

  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup yogurt (I used plain Greek yogurt)
  • 4 Tbsp melted butter
  • 4 Tbsp vegetable oil
  • 4 ripe peaches, pitted and cut into cubes (I like to leave the skin on)

Preheat your oven to 350.  Grease a 9-inch pie plate and set aside.  In a large bowl whisk together the flour, baking powder, salt, and sugar.  Make a well in the center of the dry ingredients and add the eggs, buttermilk, yogurt, butter, and oil.  Stir together until just combined.  Fold in the peaches.  Pour into the greased plate and bake at 350 for 45-60 minutes, or until a toothpick inserted into the middle comes out cleanly.  Let it sit for at least 30-45 minutes before cutting into it!  Enjoy!

Now if you’ll excuse me, I’m going to go make some sweet tea to go with my full-fledged cake slice breakfast.  Sugar and caffeine coma, here I come!

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Comments

  1. Emily says

    June 8, 2011 at 10:00 pm

    My theory is that snack cakes are [generally] not frosted. But if Wikipedia doesn’t know, nobody knows! 🙂
    This looks delicious.

    Reply
  2. Beth @kitchen minions says

    June 8, 2011 at 9:10 pm

    mmmm I can’t make snack cake…dinner cake sounds like it’s more my speed!

    Reply
  3. Shanna, Like Banana says

    June 8, 2011 at 4:27 pm

    This looks so good. I’m not a huge fan of a plain ol’ peach, but I love it in cakes, muffins, and cobblers. And this recipe is so straightforward to. Love it!

    Reply
  4. R @ Learning As I Chop says

    June 8, 2011 at 12:31 pm

    Hairy teeth from sugar? Funny

    Reply
  5. Gina@Running to the kitchen says

    June 7, 2011 at 9:15 am

    Nothing better than sweet peaches in the summer. This looks so good!

    Reply
  6. Jessica @ How Sweet says

    June 7, 2011 at 8:28 am

    Need this in my life!

    Reply
  7. Tracey @ I'm Not Superhuman says

    June 7, 2011 at 8:20 am

    This looks great. This plus iced tea while sitting in a rocking chair on a porch somewhere sounds like the perfect summer morning.

    Reply
  8. Elle says

    June 7, 2011 at 8:12 am

    Lucky! I want cake for breakfast! A whole piece, please.

    I can’t have caffeine, it makes me numb and tingly. Which, I suppose, some people may actually enjoy, ha! I do not. I’m constantly making iced tea. I fill a tall glass with ice, pour 3/4 tea, and then the rest lemonade, to sweeten it. I also love stevia! I use that in my decaf iced coffee. 😉

    Reply
  9. Salah@myhealthiestlifestyle says

    June 7, 2011 at 6:59 am

    this looks soooo good…I love peaches and cake 🙂

    Reply
  10. Lauren at Keep It Sweet says

    June 7, 2011 at 6:33 am

    I like calling it snack cake because that means you can eat it any time of day… but of course I’d need a whole slice. A little sliver would never do!

    Reply
  11. Courtney @ Sweet Tooth, Sweet Life says

    June 7, 2011 at 6:33 am

    I always wondered the same thing about “snack cake” – I say, go big or go home! Yours looks delicious! 🙂

    Reply
  12. Amy | She Wears Many Hats says

    June 7, 2011 at 6:29 am

    I don’t care what you call it – this looks yum!

    Reply
  13. sara says

    June 7, 2011 at 6:19 am

    Yummy, this looks fantastic! Love the idea of peaches in cake. My “definition” of a snack cake (possibly wrong!) would be that it’s less sweet and doesn’t have frosting. 🙂

    Reply

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