Peach Cake I Recipe -
Peach Cake I Recipe

Peach Cake I

Recipe by  

"Love those peaches!"

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch cake Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
  2. 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.
  3. Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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 cream, it just can't be beat - especially when it's still warm. It works equally well with peaches, apples, blueberries and raspberries.

Most Helpful Critical Review
Feb 18, 2003

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 wet on the bottom and why it falls at the end? Thanks!


34 Ratings

Aug 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 didn't miss it a bit. It turned out wonderful.

Jan 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-o good, added a teaspoon of cinnamon, and used half white flour, half whole wheat. I did leave out just a bit of the syrupy juice (maybe 1/8 cup). We loved this cake-cobbler concoction!

Feb 02, 2003

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?????

Aug 29, 2002

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 get enough. This is definitely my most-requested dessert, and is also one of the easiest to make.

Jul 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!

Apr 03, 2003

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 just says to add the juice from a 15oz can of peaches, thats what I did. Could someone let me know. Bernice


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 257 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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