peach-filled-cake

Peach Filled Cake

3 Reviews Add a Pic
Carol
Recipe by  Carol

“This is a lovely cake to make when peaches are ripe. It is a lemon cake filled with fresh peach slices.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8x10 inch cake

Directions

  1. Bake at 350 degrees F (175 degrees C). Grease and flour one 8x10 inch cake pan.
  2. In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk.
  3. In another bowl, stir together the whole wheat flour, all purpose flour, baking powder, and salt. Beat into the creamed mixture. Spread half the batter evenly into the prepared pan. Arrange the peach slices on top and sprinkle with the brown sugar combined with the ground cinnamon. Spread the remaining batter on top.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes. Let cake cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. It should be stored in the refrigerator. Makes 16 servings.

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Reviews (3)

Rate This Recipe
LLMCGRAN
8

LLMCGRAN

Cake was pretty dry, if I make it again, I will add buttermilk in place of the whole milk.

MEWUBHERVARD
5

MEWUBHERVARD

This is a good recipe. Only problem I had was that it was still a bit runny in the center after the specified cooking time, though it still went very well with ice-cream. When I make this again I might play round with the temp and cooking time and I'll probably leave out the cinnamon as I found that to be a bit much. Otherwise this was a good recipe and really did go well with ice-cream.

eloiseegbers
0

eloiseegbers

moist, moreish, and delicious with a cream cheese icing on top!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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