Cinnamon Peach Cake

    1 hour

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

    177 people made this

    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

    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
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    Reviews in English (178)


    Have made this cake for a couple of meetings recently. In fact I have made 7 cakes. I glazed it with a caramel glaze. I have been asked to share the recipe with a number of people. Quick to whip up and lovely moist cake. Am hoping to change the peaches to other fruit as they come in to season.  -  28 Feb 2017


    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


    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)