Reviewed: Apr. 8, 2011

I made this with a few alterations and it was fabulous. I had a bag of frozen peaches from our tree in the freezer so I just used the whole bag - which was probably more like 3 cups. They defrosted and were very mushy so rather than big chunks of peaches in the cake it was more like a puree. So having more puree allowed me to cut back on some oil and it was still moist. I added only 1/2 cup of oil. I also cut the sugar back to 1 cup and 1/2 of the flour was whole wheat. I ommitted the nuts also because my kids can't take food with nuts to school and I wanted them to have it for their snack. The cake was moist and flavourful and everyone loved it.

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Reviewer:

CanadianCookingMamma

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

One of the very best cakes I have ever eaten! It is so moist & sweet that it doesn't need a glaze. I used 3 cups of frozen peaches because that's what I have. I drained them, then replaced 1/4 cup of the oil with 1/4 cup of peach juice. It was done in 35 minutes.

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Reviewer:

Carla

Reviewed: Feb. 28, 2011

Flavor is good, but I think it really needs to bake at 350 rather than 375. I have a cookie-like crust on top (quite tasty, actually!) and a bit soggy underneath, even though it tested done at 40 minutes. I'll try it again at the normal cake-baking temperature and see how it comes out.

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Reviewer:

MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

Reviewed: Dec. 21, 2010

delicious!!

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Reviewer:

lindonut

Living In: Shah Alam, Selangor, Malaysia

Reviewed: Sep. 18, 2010

I made some changes to this recipe: I used 5 eggs, added3/4 cup of flour, added 1/4 tsp. cardamom, added 1/2 cup peach yogurt, 1 tsp. vanilla paste, 1/2 tsp almond extract and left out the pecans. I baked it in a 10" tube pan. Lovely cake with great peach flavor. Flavor WAS better the second and third days as previous reviewer noted. I also made the Georgia Peach Pound cake on this site last month and I liked this one with my changes better, although my husband liked the other one better. I also made a Orange Glaze II on this site on this cake. Lovely, soft peach flavor, great with vanilla ice cream.

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Reviewer:

KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

Reviewed: Sep. 11, 2010

Lovely cake- it tasted great the second day (as many cakes do) and was a great way to use up fresh peaches. Nothing extraordinary- but great for a late summer cake.

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Reviewer:

Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Sep. 9, 2010

YUMMM!! I made this with half oil, half applesauce and whole wheat flour and it was to die for! I have a freezer full of fresh peaches so this recipe is definitely a keeper!

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Reviewer:

kyleandali

Cooking Level: Intermediate

Living In: Spring, Texas, USA

Reviewed: Sep. 7, 2010

I made this recipe as cupcakes and they were adorable and easily the most delicious cupcakes I ever made. I added vanilla extract, and were I to make them again, I'd use an additional half teaspoon of baking powder along with the baking soda.

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Reviewer:

Janice

Cooking Level: Expert

Home Town: Port Charlotte, Florida, USA

Living In: Bowling Green, Kentucky, USA

Reviewed: Sep. 5, 2010

I just made this! I took it out of the oven and put a spoonful of cool whip on it. Yum! The only change I made was adding only 1/2 cup of oil and substituting the other 1/2 cup with applesauce.

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Reviewer:

Reviewed: Aug. 31, 2010

I made a few changes and had excellent results. I used: 4 eggs, 1/2 cup very soft butter, 3/4 veg oil, 1 cup brown sugar, 1/4 c milk, subbed whole wheat flour for AP flour, added 1/2t cardamom and a dash of chinese five spice powder and fresh nutmeg. The result was a super moist, tender cake that was nicely spiced and needed no glaze or frosting.

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4 users found this review helpful