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–+ servings

Peach Cake

Teresa Ambra
This scrumptious cake is filled with peaches, pecans and cinnamon and glazed with a brown sugar icing that hardens as it cools. Delicious way to use peaches!
3.84 from 6 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Southern
Servings 16
Calories 534 kcal

Ingredients
  

  • 1 1/2 cups canola oil or coconut oil
  • 3 large eggs
  • 2 tsp. real vanilla extract
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 3 cups 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 unsalted butter 1/2 cup (8 tbsp.)
  • 2 tbsp. real vanilla extract

Instructions
 

  • 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.

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 534kcalCarbohydrates: 58gProtein: 4gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gCholesterol: 55mgSodium: 234mgPotassium: 242mgFiber: 1gSugar: 40gVitamin A: 250IUVitamin C: 1.7mgCalcium: 50mgIron: 1.3mg
Keyword cake, dessert, peach dessert, peaches
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