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My review
Peach Filled Cake
Carol
"This is a lovely cake to make when peaches are ripe. It is a lemon cake filled with fresh peach slices."
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Ingredients
servings 218 calsOriginal recipe yields 16 servings (1 - 8x10 inch cake)
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Directions
{{model.addEditText}} Print- Bake at 350 degrees F (175 degrees C). Grease and flour one 8x10 inch cake pan.
- In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk.
- In another bowl, stir together the whole wheat flour, all purpose flour, baking powder, and salt. Beat into the creamed mixture. Spread half the batter evenly into the prepared pan. Arrange the peach slices on top and sprinkle with the brown sugar combined with the ground cinnamon. Spread the remaining batter on top.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Let cake cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. It should be stored in the refrigerator. Makes 16 servings.
Nutrition Facts
Per Serving: 218 calories; 10 g fat; 30 g carbohydrates; 3.3 g protein; 59 mg cholesterol; 179 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
8/21/2000
Cake was pretty dry, if I make it again, I will add buttermilk in place of the whole milk.
6/21/2005
This is a good recipe. Only problem I had was that it was still a bit runny in the center after the specified cooking time, though it still went very well with ice-cream. When I make this agai...
10/13/2014
I made this cake for my husband's birthday recently and it was a major hit for everyone who tried it.