A Westwynd Farm Recipe :: Summer Peach Cake

Peach Cake

Local peaches are just coming in and we are so happy. It may be my favorite fruit. We just made this delicious fresh peach cake and it virtually vanished. So easy to do – but rave reviews from guests.

3 eggs, beaten
1 3/4 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups fresh peaches – peeled, pitted, and sliced

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
Pour into prepared 9×13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Although the original recipe did not call for it, before baking, I topped it with a streusel topping I use for muffins.
Streusel Topping
½ cup sugar
½ cup flour
½ tsp. cinnamon
¼ cup soft butter
Mix until crumbly. Sprinkle on cake – also wonderful topping for muffins.