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My review
Peach Cake I
Jenny
"Love those peaches!"
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Ingredients
1 h 10 m servings 268 calsOriginal recipe yields 10 servings (1 - 8x8 inch cake)
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
- Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
- Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
Nutrition Facts
Per Serving: 268 calories; 12.8 g fat; 37 g carbohydrates; 2 g protein; 34 mg cholesterol; 257 mg sodium. Full nutrition
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Reviews
Read all reviews 3136 Ratings
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Most helpful positive review
8/29/2007
I've made this recipe several times - always with fresh fruit and never adding the extra juice. Everyone loves it!! It doesn't hold it's shape very well, but with whipped cream or vanilla ice ...
Most helpful critical review
8/19/2000
I selected this recipe for its simplicity and because I love peaches. Unfortunately, I've baked three cakes and they have not turned out well. Can anyone tell me why it turns out so dense and ...
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8/29/2007
I've made this recipe several times - always with fresh fruit and never adding the extra juice. Everyone loves it!! It doesn't hold it's shape very well, but with whipped cream or vanilla ice ...
8/21/2005
After tackling the mathematical dilemma of measuring 2/3C of butter out of 2 1/2C sticks, I needed a drink. So, based on the other reviews, I used the peach juice to make a margerita. The cake...
8/19/2000
I selected this recipe for its simplicity and because I love peaches. Unfortunately, I've baked three cakes and they have not turned out well. Can anyone tell me why it turns out so dense and ...
1/13/2008
Don't expect this to be a regular cake-cake. This is more like a sticky, gooey, absolutely yummy peach cobbler with a crunchy top. I used half white sugar and half brown sugar, which was so-o-...
5/13/2001
I think I must have really messed up. I made this cake and it turned out too juicey. Maybe I added too much peach juice?????
6/7/2001
I've already had to double this recipe and am about to have to quadruple it. Yep, it's THAT popular in the Dyes household. My husband and all the kids - big, little, and even four-legged can't...
7/27/2009
I followed this recipe except I used 2 large peaches instead of canned peaches. It didn't yield much juice but the results were just right! This cake was excellent and yep, I love peaches!
4/28/2002
can someone advise me as to what I've done wrong. Or is this cake suppose to be gooey. The entire bottom of the cake was nothing but goo. Did I use to much of the peach juice. The recipe jus...
9/13/2004
Delicious! The only thing I've had trouble with is that it doesn't keep its shape when you serve it, as I expected a cake to do. But it tastes great, especially warm with a little whipped crea...