On my last visit to my local farmers market, I was given a few bruised peaches for free so I decided to make a peach cake hence the reason for this post. I am actually itching to get to my potter’s wheel and make pots. But it’s always nice to have something handy for those snack attacks. I also realised how much I dislike peeling peaches and trying to get that darn pit out. I’m buying a can of peaches next time.
Old Fashion Peach Cake
Servings: 1 9″ round
Ingredients
- 2 pounds peaches
- 1 cup butter room temperature
- 1 ½ cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
Cake Topping
- ½ cup sliced almonds
Instructions
- Simmer the peaches in water for about a minute then remove peel and pit from peaches, cut in small wedges. If the peaches are firm, a sharp potato peeler works quite well. They can even be used unpeeled. Grease and flour a 10” springform pan.Beat butter and sugar until light and fluffy. Add eggs one at a time beating in between each egg. Sift flour and baking powder over butter mixture and fold in. Spread batter evenly into greased and floured 10” spring form pan. Press peach slices deeply into batter, sprinkle with sliced almonds.Bake at 350°F for 50 – 60 minutes until toothpick inserted in center comes out clean. Let cool 10 minutes then remove from pan. Sprinkle with icing sugar,if desired, when cool
