Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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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Recipe Summary

Servings:
16
Yield:
1 - 8x10 inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bake at 350 degrees F (175 degrees C). Grease and flour one 8x10 inch cake pan.

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  • 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

218 calories; protein 3.3g; carbohydrates 30g; fat 10g; cholesterol 58.6mg; sodium 178.6mg. Full Nutrition
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