This cake is very easy to make and it received good reviews from my colleagues at work. The only downside to the cake is the high fat content as a result of using 1 cup of oil. The cake is very moist already from the fresh peach slices and if I were to make this again I would cut the oil in half and perhaps add 1/4 cup of apple sauce in place of the 1/2 cup of oil. The cinnamon gives a nice flavor and with the crunchy top of the cake it's very tasty and appealing.

These are awesome as cupcakes!! Followed the recipe, only substituting 1/2 cup applesauce for 1/2 cup of the oil. I used the full teaspoon of cinnamon and didn't think it was too much. Will absolutely positively make again and will give as gifts! Tip: when making as cupcakes leave 1/4 inch from the top of the paper cup and after filling paper cups, use a nonstick spray and coat the top of your pan so when you want to take them out the tops won't stick! Oh, and the recipe made 20 slightly overfilled cupcakes. Baked for 40 minutes but ovens tend to vary...

I had high hopes for this cake, but was disappointed. The fifty minutes was far too long. Tasted like burnt sugar with a slight peach taste

This was excellent! I used 6 fresh peaches, and I made some of the adjustments that others had suggested - 1 1/4 cup sugar, 1/2 cup oil + 1/4 cup orange juice. I also made a simple powdered sugar glaze to put on top after it had cooled. It was moist and delicious and best of all EASY!

I got rave reviews for this cake at home and work. It was simple and yummy. I used peach juice and it was very moist, even after it was in the fridge over night. This will make it's way in my recipe book. Thanks

I made this a few weeks ago, and had to use canned peaches. I found it did not cook in the middle of the cake and was quite gooey. I left it in a bit longer but still didn't cook all the way, the bits that were cooked were great, but not sure I would try this again

This is one of our new favorite cake recipes! We are big peach lovers, but since fresh good peaches are hard to find, I did use the canned sliced peaches (the large can), drained and cut the peach slices in two so the peaches would be in every bite (next time I will probably add another small can of peaches). I took advise from others and made a sauce to pour over the cake after a few minutes of cooling: 1 stk. butter, 1 cup white sugar, 1/2 can evaporated milk and I also added a little vanilla flavoring and topped cake with a few pecan halves, which added a nice buttery moist flavor. My cake was done in 45 minutes. I always put a shallow cake pan with water in the lower shelf of the oven while the cake is baking. It adds alot of moisture to the cake and was absolutely delicious. My husband and I finished the cake off in two days!!!

This turned out pretty remarkable. I followed the directions as given.

I followed LCH Yung's instructions and it came out rich, moist and delicious. We had a ton of peaches this year in Colorado and this was my way to use some of what I had frozen.

It is easy and simple to make, and it is sooooo delicious. I found it difficult to stop eating them. I made it for friends as gifts several times, and I got compliments each time. I used whole wheat flour only. Used only 3/4 c of W. and B. sugar combined. Also, I only used 1/4 c veg. oil + 1/4 c juice or apple sauce. It is wondfully deliciouse and healthy, too.

I followed this recipe exactly and I did not have a good experience. I liked how easy it was to make, and it tasted alright, but it seemed flat and mushy. Probobly won't make again.

great recipe. i followed it to the letter with the exception of adding 1 additional cup of peaches..i used canned and it was still wonderful. I also made a simple 3/4 c sugar and 1/4 cup milk glaze and put on it at the end. Very very good and easy!

I also changed out oil with applesauce and only had to bake my muffins for 22 minutes. I did however add about a tablespoon of canola oil on top of the cup of applesauce.

Couldn't even taste the peaches. Not all that great.

So easy and so tasty! I made it with 70% whole wheat flour, and reduced the sugar to one full cup. It was done in 35 minutes, not 50. My husband and I are loving it! Thanks for the recipy!

This cake is great. I cut the recipe in half as there is only two of us. Turned out great. Nice and moist. Good flavor too. Will make again.

really nice flavor and texture.

It was a big hit! I used three cups of frozen chopped peaches and substituted 1/2 of the oil with orange juice. I added a dash of nutmeg and the glaze. I made two cakes and they were gone in less than two days. I will make these again.