Servings: 24 | Yield: 1-9×13 inch pan
I can give you a million reasons to love this cake. But let me focus on five; very easy to prepare, the ingredients are simple and readily available, you can serve this any time of the day, goes pretty well with vanilla ice cream or whipped cream, and peaches have unique health benefits. I love peaches, they taste like a sweet floral with an acidic tang. And this cake tastes like fall, with roasted pecans topped with adorning cinnamon. Great as a breakfast cake, delicious when eaten cold during lunch, or as a Sunday family treat. This is a heavenly peach cake. Super moist and soft.
You are welcome to use canned peaches but I prefer the fresh ones. Nothing beats fresh peaches. This recipe is my mother’s. She is a lovely lady and I enjoyed all her cake recipes. I grew old loving pastries. And this Peach cake with Cinnamon and Pecans is one of the best. My favorite among many cake recipes she taught me. I have been making this glorious cake ever since and it is great for any occasion. And a favorite during potlucks and picnics.
(3) egg, beaten
(1 ¾) cups white sugar
1 cup of vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups of fresh peaches – peeled, pitted, and sliced
½ cup chopped pecans
HOW TO MAKE PEACH CAKE WITH CINNAMON AND PECANS
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Then, grease and flour a 9 x 13-inch pan.
Step 3: In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches, and pecans. Using your hands, mix them well until incorporated.
Step 4: Transfer the mixture into the prepared pan.
Step 5: Place inside the preheated oven and bake for approximately 50 minutes.
You can use canned peaches if fresh peaches are not available. And when serving, you can top the cake with vanilla ice cream if desired.
Per Serving: 202.9 calories; 23.3 mg cholesterol; 158.7 mg sodium; 2.1 g protein; 23.6 g
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