Peach Cake I

Peach Cake I

29 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Jenny
Recipe by  Jenny

“Love those peaches!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8x8 inch cake

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.

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Reviews (29)

Rate This Recipe
NITNOI
26

NITNOI

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.

STUARTLITTLE
22

STUARTLITTLE

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!

DDEINES
19

DDEINES

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.

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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