Saturday, August 27, 2011

Eileen's Peach Cake



I don't know Eileen, but I loved her peach cake.

There are not a lot of peach desserts out there. Your choices are usually peach pie, peach cobbler or peach crisp, however, I was in the mood for CAKE. So I googled (don't you love that "googled" is actually a word?) peach cakes and I found this recipe. What would we do without the world wide web? (also known as the internet).

Let me first put a disclaimer on this recipe.
It's bad for you. Too much oil, too much sugar, too much white flour and a lot of eggs.

Life is short, so make it anyway.

You can substitute canola for the vegetable oil, however, I am not a fan of canola, and olive oil wouldn't go with the peaches here, so just use the Wesson and worry about it later. (I guess you could cut it down by using apple sauce, as I often see bakers do).

Stick with the recipe, you won't be disappointed. It is excellent the day after baking it and the day after that.

A little slice of cake won't kill you.

Eileen's Peach Cake: (adapted from About.com Southern Food)

4 eggs
2 cups granulated sugar
1 cup vegetable or canola oil (I used a little less than a cup)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 teaspoons vanilla extract

2 cups sliced fresh peaches (about 2 large ones), (I left the skins on)
1/2 cup chopped pecans
1/4 cup granulated sugar
2 teaspoons cinnamon
powdered sugar for the top

Preheat oven to 350°.

Beat eggs well; add 2 cups sugar and the oil, beating until well blended.

Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with orange juice. Blend in the vanilla extract.

In a separate bowl, toss the sliced peaches (and pecans, if using) with 1/4 cup sugar and the cinnamon.

Pour about one-third of the batter into a greased, and floured tube pan. Layer one-half peach mixture over it. Cover with another one-third of batter and the remaining peach mixture. Spread remaining batter over the last layer.



Bake at 350° for 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Let cake rest in the pan 15 minutes. Turn out onto a wire rack to completely cool. Sprinkle the top with powdered sugar.



This is one of those great cakes.
I made this just in time for Hurricane Irene this weekend, before we lose power tomorrow. Always good to have a cake in the house during emergencies.

Enjoy, be safe and remember to just have a little slice (yeah, ok).

update on 9/3/11: I tried this cake with 1 cup of olive oil and we loved it even more! So my theory that olive oil and peaches may not work together was wrong. It was great!

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12 comments:

Becki's Whole Life said...

This looks and sounds delicious. Someone made my dad a peach cake once when I was young and I remember it to this day - it was that wonderful and I imagine pretty similar to this recipe. It was so moist from the peaches and probably the veg. oil that was in the recipe. Yum - this is a great recipe - thanks for sharing it!

Ciao Chow Linda said...

Such a timely recipe. Just got peaches yesterday from the farmer's market and for now I have electricity. Better get baking and invite neighbors for peach cake.

Anonymous said...

I have 2 ripe peaches sitting here.....I am going to bake this now in my electric oven before the storm hits and we lose power for days.
Stay safe! At least we'll have cake.

Content in a Cottage said...

I woke up to no power this morning for absolutely no Irene-related reason. A substation was down. I think it jump started me into hurricane readiness mode when it came back on. I would have made an awful pioneer woman before electricity was even invented. Your cake looks absolutely delicious.

Be Safe, Rosemary

Joanne said...

You know, I do love that googled is a word. Though I also believe that if I didn't know what it meant, I would totally think it was something dirty.

This cake is marvelous! And large. That's what I might love most about it.

Susan said...

Stacey,
This cake sounds great, anything with peaches gets my vote!
Here's another. Give this one a try sometime.
It makes a loaf size. cakehttp://thecookiescoop.blogspot.com/search?q=texas+peach+cake
So good!

Thanks, Susan

Sam @ My Carolina Kitchen said...

Sounds delicious Stacey. I hope you are eating some of this cake for breakfast and Irene isn't pounding at your door. Stay safe. We'll be thinking of you. Eating some decadent when the storms of life come is the best way to handle the situation.
Sam

Julia said...

This looks delicious, and I've been seeing plenty of peaches at the farmers' market. Just curious, why don't you like Canola Oil?

Stacey Snacks said...

Julia,
Canola has a neutral taste, but it always smells rancid to me. It's just me, but I usually stick with olive oil when I can!

Dana said...

I'm with you, I prefer cake to pies, tarts, crisps, cobblers, etc. (Actually, I do love a good crisp...) I have done the half applesauce swap thing but always with quick breads, never with cake. It makes the texture a little gummy but is a surprisingly good way to lose a few calories and fat grams. For cake though, I say just go for it!

The Short (dis)Order Cook said...

I think at this point googled is a word.

I'm glad I'm not the only one who thinks canola oil is gross. There seems to be a vocal minority of us out there who think that the no-taste is a taste in itself. I'd say skip all the oils and use butter!

Tsaty way to deal with the hurricane.

Oui, Chef said...

I don't know about you, but I've found the BEST peaches this year and am buying all I can get my hands on. Need to make some jam soon, and I'm putting this cake on my list as well...YUM!