Search thousands of recipes reviewed by home cooks like you.

Peach Cake I

Peach Cake I

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Jenny

Jenny

Love those peaches!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
  2. Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
  3. Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

NITNOI
27

NITNOI

8/29/2007

I've made this recipe several times - always with fresh fruit and never adding the extra juice. Everyone loves it!! It doesn't hold it's shape very well, but with whipped cream or vanilla ice cream, it just can't be beat - especially when it's still warm. It works equally well with peaches, apples, blueberries and raspberries.

DDEINES
23

DDEINES

8/21/2005

After tackling the mathematical dilemma of measuring 2/3C of butter out of 2 1/2C sticks, I needed a drink. So, based on the other reviews, I used the peach juice to make a margerita. The cake didn't miss it a bit. It turned out wonderful.

STUARTLITTLE
23

STUARTLITTLE

2/18/2003

I selected this recipe for its simplicity and because I love peaches. Unfortunately, I've baked three cakes and they have not turned out well. Can anyone tell me why it turns out so dense and wet on the bottom and why it falls at the end? Thanks!

Similar recipes