Kate's Peach Cake
Grandma's Peach Cake recipe
Yield
16 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | large |
eggs
well beaten |
|
| 1 ¾ | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
peaches
or fresh, sliced |
|
| ½ | cup |
nuts
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 3 | large |
eggs
well beaten |
|
| 414 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
peaches
or fresh, sliced |
|
| 118 | ml |
nuts
optional |
|
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 13x9 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 .
