Giada's Sweet Peach Cake

By pavaldez

Ingredients

• Cake:
• Butter, for greasing the baking dish
• 3 cups all-purpose flour, plus extra for dusting the pan
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
• Frosting:
• 1/2 stick unsalted butter, at room temperature
• 1/4 cup whipping cream
• 2 teaspoons vanilla extract
• 3 cups powdered sugar

Details

Servings 10
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

For the cake:
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-by-9-by-2-inch glass baking dish.



Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.



For the frosting:
Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.