Peach Filled Cake

Rating: 3.75 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.

By Carol

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
218 calories; protein 3.3g; carbohydrates 30g; fat 10g; cholesterol 58.6mg; sodium 178.6mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

MEWUBHERVARD
Rating: 4 stars
06/21/2005
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 again I might play round with the temp and cooking time and I'll probably leave out the cinnamon as I found that to be a bit much. Otherwise this was a good recipe and really did go well with ice-cream. Read More
Helpful
(6)

Most helpful critical review

LLMCGRAN
Rating: 2 stars
07/11/2003
Cake was pretty dry if I make it again I will add buttermilk in place of the whole milk. Read More
Helpful
(8)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
LLMCGRAN
Rating: 2 stars
07/11/2003
Cake was pretty dry if I make it again I will add buttermilk in place of the whole milk. Read More
Helpful
(8)
MEWUBHERVARD
Rating: 4 stars
06/21/2005
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 again I might play round with the temp and cooking time and I'll probably leave out the cinnamon as I found that to be a bit much. Otherwise this was a good recipe and really did go well with ice-cream. Read More
Helpful
(6)
Sherry Mcmillan
Rating: 5 stars
10/13/2014
I made this cake for my husband's birthday recently and it was a major hit for everyone who tried it. Read More
Helpful
(1)
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eloiseegbers
Rating: 4 stars
04/20/2012
moist moreish and delicious with a cream cheese icing on top! Read More
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