Peach Cake is simply delightful. I love when recipes turn out great! Peach Cake is a conversion of my Apple Cake recipe that I’ve had for years and years and decided to substitute peaches for the apples this time. Same wonderful texture, delicious taste, and ease of making, but with peaches! Yum. Peach Cake includes pecans but you can easily substitute walnuts, cinnamon adds zest, and it has a delicious brown sugar glaze that coats the cake after baking. Spectacular is only one adjective I can use to describe this lovely cake.
I was throwing peach desserts together in July like crazy trying to use up our peaches before we got down to the serious job of packing up our house and moving. I was handing out cakes, muffins and cookies to friends almost daily to clear the stuff out of my house. 🙂 After a few nibbles, I sent Peach Cake on to some friends of ours who are allowing us to rent their grandfather’s house while we are waiting for our new home to be completed. Grandpa is in assisted living and didn’t mind allowing us to take care of his house for a few months. It helped us out tremendously because we didn’t have to lock into a year-long lease and end up paying a penalty for leaving early. It helped him out having someone watching the house, too.
Let me make a few suggestions for any time you’re making a bundt cake. Make sure you grease and flour the pans extremely well. Cooking spray will not work well. I slather shortening in the whole pan and especially around the tube in the middle. Then I add flour sprinkling it directly on the tube and rotating the pan until every inch of the pan is covered. If you don’t want your cake to come out in clumps, you will have to do this first.
Second, you must bake the cake LONG enough. Forget what the amount on the recipe says. I only have one bundt cake that actually cooks under an hour. Most of them take about 1 1/2 hours! Put a knife all the way down to the bottom of the pan. Until it comes out clean, the cake is underbaked. Third, allow the cake to cool completely before removing from the pan, then using a rubber spatula, carefully ease the spatula around the circumference of the pan. I try to even work it around the tube if I can. Place a plate on top of the cake and invert. It should come out easily if you’ve done all these things.
I will tell you that if you have a sugar coating, or a sugar/nut layer that sometimes those extra coatings and layers stick to the pans and you may have difficulties. This recipe usually comes out of the bundt pan really well. If you’re looking for a super duper way to use up peaches, then give Peach Cake a try. Everyone to whom you serve it will love it!
Peach Cake is one of the most delicious bundt cakes you’ll ever eat!
You will be drooling over every bite!
Peach Cake is a great recipe for company!
Here’s what I did.
I used these ingredients for the cake.
Place oil in a mixing bowl. Add eggs, sugar, cinnamon, baking soda, salt and vanilla.
Whisk ingredients to combine.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add peaches and pecans.
Stir ingredients to combine.
Grease and flour (very generously) a 10-inch bundt pan. Pour batter into pan.
Bake at 350 for about 1 hour 15 minutes to 1 1/2 hours OR until a knife inserted in center comes out clean. Allow cake to cool completely before adding glaze. This will take about an hour.
I used these ingredients to make the glaze.
Melt butter with brown sugar and vanilla over medium heat in saucepan.
Bring to a boil and boil about 5-10 minutes. Mixture will thicken slightly but as it cools it will thicken more.
Spoon about a third of the glaze over top of inverted cake. The first batch is usually runnier. As the icing cools it thickens up. Allow glaze to soak into cake a minute or so before adding the next round of glaze. Again, allow the glaze to soak into the cake and spoon all the remaining glaze on top of the cake. Allow glaze to harden before cutting. This may take 10 or 15 minutes.
This cake is delicious served with ice cream!
Cinnamon, pecans and peaches make this cake irresistible.
Here’s the recipe.
(Recipe inspired from my Apple Cake recipe)
- 1 ½ cups canola or coconut oil
- 3 eggs
- 2 tsp. [url href=”http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract” target=”_blank”]McCormick[/url] real vanilla extract
- 2 cups sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 3 cups [url href=”http://www.goldmedalflour.com/” target=”_blank”]Gold Medal[/url]UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 3 cups peaches, peeled and diced
- 1 cup chopped pecans or walnuts
- 1 cup brown sugar
- 1 stick Land ‘O Lakes unsalted butter
- 2 tbsp. [url href=”http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract” target=”_blank”]McCormick[/url] real vanilla extract
- Beat together oil, granulated sugar, eggs, 2 tsp. vanilla, cinnamon, baking soda and salt.
- Stir in flour, peaches, and nuts.
- Pour into greased and floured bundt pan.
- Bake 1 ¼ hours to 1 ½ hours at 350° or until knife inserted in center comes out clean.
- Cool cake completely.
- Using a rubber spatula, carefully ease the cake away from the edges of the bundt pan all the way around.
- Invert cake onto a plate.
- Bring to a boil the butter, brown sugar and 2 tbsp. vanilla.
- The glaze thickens and hardens as it cooks and cools.
- Drizzle several spoonfuls over inverted cake.
- Let stand until absorbed.
- Spread the remaining glaze over the cake.
- Let dry about 15 minutes before cutting or wrapping cake with plastic wrap.
Peach Cake is always a favorite with everyone!
If you enjoy peaches, you’ll love this very moist Peach Cake.