Cinnamon Peach Cake

    Cinnamon Peach Cake

    (184)
    3saves
    1hour


    172 people made this

    Fresh peaches are great when you can get them ripe, but tinned peaches work equally well in this recipe.

    Ingredients
    Serves: 24 

    • 3 eggs, beaten
    • 1 3/4 cups (400g) white sugar
    • 1 cup (250ml) vegetable oil
    • 2 cups (250g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarb soda
    • 2 cups fresh peaches - peeled, pitted and sliced
    • 1/2 cup chopped pecans

    Directions
    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C. Grease and flour a 20x30cm tin.
    2. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, bicarb soda, peaches and pecans. Mix thoroughly by hand.
    3. Pour into prepared tin and bake for 50 minutes or until done.
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    Reviews and Ratings
    Global Ratings:
    (184)

    Reviews in English (184)

    RebeccaHeath
    0

    Easy to make and tastes delicious. I made it with tin peaches just removed juice and also used olive oil instead of vegetable oil.  -  05 Aug 2015

    by
    215

    This was a very easy recipe. It was ready to go into the oven in seconds. I did however, make a simple glaze (icing sugar and peach juice) and drizzled it over the slightly warm cake before serving! It was delicious. I will certainly be making this again.  -  25 Jan 2001  (Review from Allrecipes USA and Canada)

    by
    196

    This is one of our new favorite cake recipes! We are big peach lovers, but since fresh good peaches are hard to find, I did use the canned sliced peaches (the large can), drained and cut the peach slices in two so the peaches would be in every bite (next time I will probably add another small can of peaches). I took advise from others and made a sauce to pour over the cake after a few minutes of cooling: 1 stk. butter, 1 cup white sugar, 1/2 can evaporated milk and I also added a little vanilla flavoring and topped cake with a few pecan halves, which added a nice buttery moist flavor. My cake was done in 45 minutes. I always put a shallow cake pan with water in the lower shelf of the oven while the cake is baking. It adds alot of moisture to the cake and was absolutely delicious. My husband and I finished the cake off in two days!!!  -  04 Feb 2008  (Review from Allrecipes USA and Canada)

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