So Mister Man missed out on our traditional birthday dinner because we were in Florida – rough life, I know. That said, I promised that I’d make it up to him and we’d cook it after we returned. He chose his favorite homemade bagel dogs and an apple cake.
That’s fine. Oh, except that he changed his mind as we walked through Costco. The apple cake I wasn’t sure quite how I was going to make turned into a peach cake – that I still wasn’t quite sure how I was going to make. I’ve made cherry and strawberry cakes before, though, so it couldn’t be too hard.
It wasn’t. And it was pronounced delicious by all. Phew!
How to Make Peach Cake
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Preheat the oven to 350 degrees and grease a 13×9 pan.
Cream the butter and sugars. Add the eggs, one at a time, and beat until well combined. Add the peaches and beat until the peaches are just itty bitty pieces. Add the milk, cinnamon, and nutmeg, and beat again. Add the baking powder and mix. Add the flour and stir until just combined.
Pour into your prepared 13×9 pan. Slice the remaining peaches from your jar (I use jarred peaches – no BPA from the lining of the can!) into bite-sized chunks and lay them across the top of the cake. Bake at 350 for 45-50 minutes, until your tester comes out clean.
Frost with your choice of frosting. I used the peach juice to make a cooked peach frosting (with cinnamon, yum!), and though it was really good, I needed to work on it more since it was very hard. A non-cooked frosting might be better when using the juice to keep it from getting so hard.
Peach Cake
Ingredients
- 2/3 cup unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup rice milk
- 3/4 cup sliced peaches without any juice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg grated
- 2 teaspoons baking powder
- 1 1/2 cups flour
Instructions
- Preheat an oven to 350 degrees and grease a 13×9 pan.
- Cream the butter and sugars. Add the eggs, one at a time, and beat until well combined. Add the peaches and beat until the peaches are just itty bitty pieces.2/3 cup unsalted butter, 1/2 cup sugar, 1/2 cup brown sugar, 2 eggs, 3/4 cup sliced peaches
- Add the milk, cinnamon, and nutmeg, and beat again. Add the baking powder and mix. Add the flour and stir until just combined.1/4 cup rice milk, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 2 teaspoons baking powder, 1 1/2 cups flour
- Pour into your prepared 13×9 pan. Slice the remaining peaches from your jar into bite sized chunks and lay them across the top of the cake. Bake at 350 for 45-50 minutes, until your tester comes out clean.
- Frost with your choice of frosting. I used the peach juice to make a cooked peach frosting (with cinnamon). A non-cooked frosting might be better when using the juice to keep it from getting so hard.
- Serve and enjoy!
Notes
- I used dairy-free butter and milk substitutes for this recipe. If you prefer, you can use regular butter and milk.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Oh, my, that looks so good! I should read tasty tuesday right before lunch.
You post some of the most delicious sounding recipes. I think I've gained five pounds just reading them.
Yummy!! Another saver. I've made apple cake and Apple-Pear Cake. Now I'll have to make Peach Cake.
Kori – You should read it then, or you shouldn't? 😉
Tara – Aww you're too sweet. It's too bad you don't live up by me where I could share some of them actually with you with you.
Pat – Hmm I'm interested in your apple cake and your apple pear cake. I have a feeling there will be an apple cake request again someday.