Peach Cake Recipe
Ingredients
| 1 17-ounce can cling-peach slices. | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 1/2 Teaspoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1 1/4 teaspoons double-acting baking powder | ||
| Salt | 1/4 Teaspoon | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Vanilla or butter-pecan ice cream | ||
Directions
Early on day, or 1 hour and 30 minutes before serving:
1. Drain peach slices, reserving juice.
2. Start heating oven to 350°F. Grease an 8-inch layer-cake pan.
3. In small bowl, with mixer at medium speed, blend butter with 1/2 cup sugar until creamy; then beat in eggs, one at a time, vanilla, lemon peel, 1/4 cup chopped pecans, and 1 tablespoon reserved peach juice.
4. Sift together flour, baking powder, and salt. Add, by thirds, to butter-sugar mixture, beating until smooth. Spread half of this batter over bottom of prepared pan; over it arrange peach slices evenly; top with rest of batter.
5. Combine 1/4 cup chopped pecans with 1/4 cup sugar and cinnamon; sprinkle over top of batter.
6. Bake 50 to 60 minutes, or until cake tester, inserted in center, comes out clean. Let cake stand in pan 10 to 15 minutes; then loosen around edges and turn out of pan.
6. Serve warm, cut into 8 wedges, topping each wedge with a small scoop of ice cream. Or let cake cool completely before cutting, topping, and serving.
1. Drain peach slices, reserving juice.
2. Start heating oven to 350°F. Grease an 8-inch layer-cake pan.
3. In small bowl, with mixer at medium speed, blend butter with 1/2 cup sugar until creamy; then beat in eggs, one at a time, vanilla, lemon peel, 1/4 cup chopped pecans, and 1 tablespoon reserved peach juice.
4. Sift together flour, baking powder, and salt. Add, by thirds, to butter-sugar mixture, beating until smooth. Spread half of this batter over bottom of prepared pan; over it arrange peach slices evenly; top with rest of batter.
5. Combine 1/4 cup chopped pecans with 1/4 cup sugar and cinnamon; sprinkle over top of batter.
6. Bake 50 to 60 minutes, or until cake tester, inserted in center, comes out clean. Let cake stand in pan 10 to 15 minutes; then loosen around edges and turn out of pan.
6. Serve warm, cut into 8 wedges, topping each wedge with a small scoop of ice cream. Or let cake cool completely before cutting, topping, and serving.
Chef
