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Peach Cake II
Prep
0 mins
Cook
0 mins
Servings
24
Difficulty
Easy
This is my go to peach cake when summer arrives and the farmers market is overflowing with gorgeous fresh peaches. It's wonderfully simple to throw together, requiring just one bowl and about fifteen minutes of prep time, which makes it perfect for busy weeknights or unexpected guests. The beauty of this recipe is that it uses oil instead of butter, keeping the cake incredibly moist while also being gentler on your wallet. Fresh peaches are packed with vitamin C and fiber, so you're getting real nutritional benefits with every bite. Combined with warm cinnamon and crunchy pecans, this cake strikes that perfect balance between wholesome and indulgent. Trust me, once you make this version, you'll understand why it earned the "II" in its name.
Ella x
Ingredients
- 33 egg, beaten
- 11 ¾ cups white sugar
- 11 cup vegetable oil
- 22 cups all-purpose flour
- 11 teaspoon salt
- 11 teaspoon ground cinnamon
- 11 teaspoon baking soda
- 22 cups fresh peaches - peeled, pitted, and sliced
- ½ cup chopped pecans½ cup chopped pecans
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- 2
In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- 3
Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
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