Peach Cake

This past week end I fed and brushed my friend Janice's cat, Miss Kitty. She had to be out of town for her granddaughter's graduation. I thought June was wedding month, but this year it has been all about graduations for me. Anyway she left a bag of peaches on her patio table. She didn't actually say or leave a note that she left them for me. I just assumed, and we all know what that can mean. As it turned out she had put the peaches out to ripen a little and forgot to take them in. They were not for me. I took half the cake to Janice. They would have been over ripe by the time she got home anyway.

This cake can be made with fresh ripe peaches or pears.

Peach Cake
12 or so servings - 1 tube pan cake
print recipe

4 eggs
1 3/4 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 teaspoons vanilla extract
2 cups sliced fresh or frozen peaches
1/2 cup chopped pecans, optional
1/4 cup granulated sugar
2 teaspoons cinnamon
powdered sugar

Preheat oven to 350 degrees. Beat eggs well; add 1 3/4 cups sugar and the oil, beating until well blended. Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with orange juice. Blend in the vanilla extract. In a separate bowl, toss the sliced peaches (and pecans, if using) with 1/4 cup sugar and the cinnamon. Pour about one-third of the batter into a greased, and floured tube pan. Layer one-half peach mixture over it. Cover with another one-third of batter and the remaining batter over the last layer. Bake at 350 degrees for 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack. Sprinkle with powdered sugar.