Kate's Peach Cake

Directions

Reserve ½ cup flour to dredge peaches.

Combine 1½ cups flour, soda, salt, and cinnamon; mix well and set aside.

Combine eggs, sugar, and oil, beat until smooth.

Add flour mixture. Beat at low speed until blended-batter will be thick.

Dredge peaches and nuts in ½ cup flour and gently fold into batter.

Spoon batter into a greased and floured 13×9 inch pan.

Bake at 375 for 45 to 50 minutes until cake tester comes out clean.

Cool completely.

Drizzle with confectioner’s sugar glaze or serve with a dollop of whipped cream .