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Peach Cake

Western.Chefs's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/4069374309/">Image Credit</a></p>
Ingredients
  Canned cling peaches 17 Ounce (1 Can)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Vanilla extract 1⁄2 Teaspoon
  Grated lemon peel 1 Teaspoon
  Chopped pecans 1⁄4 Cup (4 tbs)
  Sifted all purpose flour 1 Cup (16 tbs)
  Double-acting baking powder 1 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄2 Teaspoon
  Vanilla ice cream scoop/Butter-pecan ice cream 8 Small
Directions

Early on day, or 1 hour and 30 minutes before serving:
1. Drain peach slices, reserving juice.
2. Start heating oven to 350°F. Grease an 8-inch layer-cake pan.
3. In small bowl, with mixer at medium speed, blend butter with 1/2 cup sugar until creamy; then beat in eggs, one at a time, vanilla, lemon peel, 1/4 cup chopped pecans, and 1 tablespoon reserved peach juice.
4. Sift together flour, baking powder, and salt. Add, by thirds, to butter-sugar mixture, beating until smooth. Spread half of this batter over bottom of prepared pan; over it arrange peach slices evenly; top with rest of batter.
5. Combine 1/4 cup chopped pecans with 1/4 cup sugar and cinnamon; sprinkle over top of batter.
6. Bake 50 to 60 minutes, or until cake tester, inserted in center, comes out clean. Let cake stand in pan 10 to 15 minutes; then loosen around edges and turn out of pan.
6. Serve warm, cut into 8 wedges, topping each wedge with a small scoop of ice cream. Or let cake cool completely before cutting, topping, and serving.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Peach

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