AUNT EILEEN'S PEACH CAKE
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Beat eggs, and add sugar and oil, mixing well. Combine flour, salt, and baking powder; add to egg mixture alternately with orange juice. Add vanilla extract. In a separate bowl, toss peaches with sugar and cinnamon. Pour one-third batter into a greased, lightly floured tube pan. Layer one-half peach mixture over it. Cover with one-third batter and the remaining peach mixture. Spread remaining batter over all. Bake 1 hour. Cool cake 10 minutes before turning out onto a wire rack. Sprinkle with confectioners' sugar. Note: Two cups fresh blueberries or 2 - 3 large apples, peeled, cored, and thinly sliced, may be substituted for peaches.
Nutrition Facts : Nutritional Facts Serves
PEACH CAKE
I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.-Donna Britsch, Tega Cay, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.
Nutrition Facts : Calories 440 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 420mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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