Peach Snickerdoodle Cake

Teresa Ambra

This cake is so addictive! Peaches, cinnamon chips and pecans grace a lovely tasting cake and then it's glazed with a caramel icing to die for! This cake won't last long.

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Prep Time 30

Cook Time 1 15

Total Time 1 45

Course Cakes and Cheesecakes

Cuisine Southern

Servings

Calories 633 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
10 oz. hershey's cinnamon chips
1 cup brown sugar
1 stick unsalted butter
2 tbsp. real vanilla extract
1 tsp. cinnamon

Instructions

Beat together oil, granulated sugar, eggs, 2 tsp. vanilla, cinnamon, baking soda and salt.
Stir in flour, peaches, cinnamon chips 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, 1 tsp. cinnamon and 2 tbsp. vanilla.
The glaze thickens and hardens as it cooks and cools.
Working quickly, drizzle spoonfuls of cinnamon icing over inverted cake.
The glaze will harden pretty fast so continue to drizzle icing over cake until all of it is used up.
Let dry about 15 minutes before cutting or wrapping cake with plastic wrap.

Notes

[nutrition-label]

Nutrition

Calories: 633kcalCarbohydrates: 69gProtein: 6gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gCholesterol: 55mgSodium: 284mgPotassium: 240mgFiber: 1gSugar: 51gVitamin A: 300IUVitamin C: 1.7mgCalcium: 50mgIron: 1.3mg

Keyword cake, caramel, cinnamon, cinnamon chips, dessert, peach dessert, peaches

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