In honor of my son and his family coming to visit this past weekend I made a special dessert with their choice of fruit (I’d just been shopping at the farmer’s market and loaded up on oranges and limes and mangos and such). They picked white peaches so I made this cake. It looked so good we didn’t wait to serve it as dessert but had it, instead, as a mid-afternoon snack topped with ice cream and a dollop of whipped cream.
Peach Cake
3 eggs, well beaten
1 ¾ cups sugar
1 cup cooking oil
1 t. almond extract
2 cups flour
1 t. baking soda
1 t. salt
1 t. cinnamon
2 cups sliced peaches
½ cup chopped nuts, optional
Mix all ingredients thoroughly by hand. Pour into 13 x 9 inch pan sprayed with nonstick baking spray (flour added). Bake at 375 degrees for 45 to 50 minutes, until a toothpick inserted in the middle comes out clean.
Note: I used white peaches for this recipe and they were drier than regular peaches. Watch the cake carefully as it baking since it will take less time for the drier batter to cook than a wetter batter. You could also substitute canned peaches, well drained, for the fresh fruit.
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