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Peach Snickerdoodle Cake | Can't Stay Out of the Kitchen

Peach Snickerdoodle Cake

Teresa Ambra
Peach Snickerdoodle Cake is to die for! This cake is so addictive! Peaches, cinnamon chips and pecans grace a lovely tasting cake and then it's glazed with a caramel icing that's swoon-worthy! This cake won't last long. Marvelous as a company or holiday dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine Southern
Servings 16
Calories 616 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 sharp knife to cut, peel and pare peaches
  • measuring cups
  • measuring spoons
  • 1 10-inch bundt pan
  • 1 rubber spatula
  • 1 small sauce pan
  • 1 nut chopper to chop nuts if not previously chopped

Ingredients
  

  • 1 1/2 cups canola oil or coconut oil
  • 3 large eggs
  • 2 tsp. real vanilla extract
  • 2 cups granulated 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 pecans or walnuts, chopped
  • 10 oz. Hershey's cinnamon chips
  • 1 cup brown sugar packed
  • 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 in a large mixing bowl with an electric mixer until smooth.
  • Stir in flour, peaches, cinnamon chips and nuts.
  • Pour into well-greased and floured bundt pan.
  • Bake 1 ¼ hours to 1 ½ hours at 350° or until knife or bamboo skewer 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 in a small sauce pan.
  • 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

NOTE: This icing hardens as it cooks and cools. It is not supposed to be a soft icing.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 616kcalCarbohydrates: 77gProtein: 5gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 52mgSodium: 296mgPotassium: 126mgFiber: 2gSugar: 56gVitamin A: 345IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Keyword cake, caramel, cinnamon, cinnamon chips, dessert, peach dessert, peaches
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