After taking one bite of this cake, I knew I needed the recipe AND that I wanted to share it with you! It is one of my friend Susan's oldest tried & true favorites. It is dense & moist - much like carrot cake. But for some reason it just tastes like fall. It is one of those perfect autumn cakes.
{Susan bakes it in small pans because she said it has a tendency to fall in the middle. She said that if this happens, you cake did not fail. She just covers it up with the peaches on the top.} Thank you for sharing your recipe Susan!
Fresh Peach Cake
- 1 1/2 cups sugar
- 2 eggs
- 3/4 cup oil
- 1 1/3 cups mashed peaches
- 2 cups flour
- 1 TB baking soda
- 1 TB cinnamon
- 1/4 tsp. salt
Mix sugar,eggs,and oil together in mixer (adding eggs one at a time & mixing in between). Stir in mashed peaches. Sift together flour, soda, cinnamon and salt. Add to batter and stir until mixed. Spray a 9x13 pan with cooking spray or can use 3 -9" round pans. Bake at 350 degrees for 40 minutes. Cool and frost.
Frosting
- 1 cup sugar
- 1 TB flour
- 1/2 cup butter
- 2 egg yolks
- 2/3 cup evaporated milk
- 1 TB vanilla
- 1/2 cup chopped pecans
In a saucepan combine flour, sugar, butter, egg yolks and milk. Boil on medium heat for 10 minutes stirring constantly. Add vanilla and nuts pour over cake or between layers of round cake.
** For a fresh peach taste peel and slice or chunk 4-5 fresh peaches. Arrange on top of cooled cake and then pour frosting over peaches. Serve with whipped cream if desired.
This cake looks absolutely delicious! i have never heard of a peach cake before in my life, i will surely be baking this yummy looking cake! thank you for the recipe!
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