Perfect Peach Cake
By
Diane Schmidt
@snakpackmomma
1
This recipe I got out of the Penzeys Spices catalog. It was sent in by Maggie Dennis of Findlay, OH. If you haven't tried Penzeys Spices, you should. Any recipe you use them in is immediately a 100% better. This cake is so good made with fresh peaches. And even better with vanilla ice cream on it!
Ingredients
- 2/3 c
- butter, softened
- 1 1/2 c
- packed brown sugar
- 2 large
- eggs
- 1 tsp
- penzey's pure vanilla extract
- 2 c
- flour
- 1 tsp
- baking soda
- 1/8 tsp
- salt
- 1 c
- buttermilk
- 4 medium
- peaches, peeled and chopped or 3 cups frozen peach slices thawed and chopped
- 1/4 can(s)
- sugar
- 1 tsp
- penzey's cinnamon
How to Make Perfect Peach Cake
- 11. Preheat oven to 350* Grease and flour a 9x13 pan and set aside. In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla.
- 22. In a medium bowl, stir together the flour, baking soda and salt. Gradually add to the creamed mixture alternating with the buttermilk, beating until smooth after each addition. Stir in the peaches by hand.
- 33. Pour the batter into the pan. In a small bowl combine the sugar and the cinnamon. Sprinkle over batter. Bake at 350* for about 40-45 minutes or until a toothpick inserted near the center comes out clean. serve warm.
