Fresh Peach Cake
Peach cake - it even sounds like summer!
Peaches are available much of the year now in most places, but they sure are sweeter and softer when they are at their peak in the summer and early fall.
Combine the oil and sugar and beating together well. Add the eggs, one at a time, beating well after each addition.
Combine the flour, baking soda, salt and cinnamon. Mix well. Gradually add the dry ingredients to the creamed mixture, mixing just until blended. Stir in the peaches and pecans.
Spoon the batter into a greased and floured 13"x9"x2" baking pan. Bake at 325°F for 40-45 minutes or until a wooden pick inserted in the centre comes out clean.
Makes 15 servings.
Tips and Variations:
Nutritional Analysis Per Serving
Calories 243; Calories from Fat 96; Total Fat 10.6g; Saturated Fat 1.9g; Trans Fat 0.0g; Cholesterol 25mg; Sodium 248mg; Total Carbohydrates 35.0g; Dietary Fiber 1.1g; Sugars 21.7g; Protein 2.9g; Vitamin A 2%; Vitamin C 2%; Calcium 1%; Iron 6%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
Take advantage of the availability of fresh peaches when you can get them and try this lovely cake recipe.
This wonderful cake is full of fresh peaches and warm, spicy cinnamon, with a crunch of chopped pecans.
Wow - with all of those tasty ingredients isn't that one of the best cake recipes you can think of? It is for me.
Well the good news is that it is also one of our easy cake recipes.
In just a few minutes you can have it in the oven and making the whole house smell wonderful as it bakes.
This delicious fresh peach cake would taste wonderful topped off with our vanilla homemade ice cream.
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Homemade cakes are best when made with eggs that are at room temperature, so get your eggs out first and then assemble all your other ingredients and cooking utensils.