Sweet Peach Cake

keyingredient.com December 01, 2013

Sweet Peach Cake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ngredients

  • 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

  • ½

    teaspoon baking powder

  • ½

    teaspoon ground cinnamon

  • cups sugar

  • ¾

    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 ½-inch pieces

  • Frosting:

  • ½

    stick unsalted butter, at room temperature

  • ¼

    cup whipping cream

  • 2

    teaspoons vanilla extract

  • 3

    cups powdered sugar


For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 8-by-8-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


Facebook Conversations