| | Fresh Summer Peach Cake 1 cup of unsalted butter (about 2 sticks) * plus additional for the pan
2 cups of all purpose flour * plus more for the pan
1 1/2 cups of sugar
3 large eggs
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 tablespoons of milk
2 cups of sliced, peeled fresh peaches or nectarines or 1 - 16 ounce can of sliced peaches, drained
1/2 cup of chopped walnuts or pecans |
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Preheat your oven to 375ºF. Lightly butter and flour a 13 by 9 inch baking dish. Cream the cup of butter and the sugar in a large bowl until light and fluffy. Beat the eggs one at a time. Continue beating until pale yellow and fluffy. Sift the flour, salt, baking soda and cinnamon into a separate bowl. Fold the dry ingredients into the egg mixture. Fold in the milk, then fold in the peaches and walnuts. Pour the batter into the baking dish. Bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool the cake before slicing it. Serve warm with cool whip or ice cream. |
