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)
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!