Reviewed: Oct. 12, 2009

very good, made one yesterday it was gone in just a few hours !! I put in 1 tsp cinnamon and one 2 tsp of almond ext in the batter , then at the end a powder sugar frosting on top !!it was very good !!

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donnarae

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Reviewed: Sep. 13, 2009

My sister could not stop talking about this scrumptious cake! It was to die for! And the best part of it all was that I used "Smart Balance Light", in place of the butter, reduced fat sour cream, and lastly Splenda Sugar blend for baking in place of the sugar. And you couldn't even come close to noticing. However, I must admit that I commited two moral sins: #1: I used canned peaches (which when put into context was the only reason I made this cake, because I had so many cans of peaches!) and #2: I didn't make the to-die-for crumb topping, which I love on nearly everything, simply becuase I was too lazy. Ah well! But I am going to go out on a limb and say that I did do something to make up for those sins (haha). I made a concotion that turned out to be delicious and complenting glaze for this cake! I took some raspberry preserves and I put them in a saucepan over medium high heat until they become almost "syruppy", persay. Then I added them to some sour cream and mixed the two together with a wee bit of splenda and drizzled over the cake! Yum! The raspberry and peach flavors go divine together!

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SWEETCAKES

Cooking Level: Intermediate

Home Town: Quito, Pichincha, Ecuador

Living In: Pembroke Pines, Florida, USA

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Reviewed: Sep. 13, 2009

Like everyone else, I made it with a few changes.....yogurt instead of sour cream (that's what I had on hand), brown sugar in the topping instead of white. The cake was moist and delicious. Next time, I'll try it with the sour cream and will definitely double the topping. What a wonderful cake. Will defniitely make it again!

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susan

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 11, 2009

Like a lot of other people, I was nervous that there was not enough cake batter, but it turned out great! I bought some bumped and bruised peaches at the farmer's market and tossed them in a little sugar, cinnamon, and nutmeg before I added them to the cake. I also added a about 2 tsp of cinnamon to the batter to perk it up (I'm a cinnamon addict). It also took a lot longer than 45 minutes to bake-- a little over 1 hour. It was a little long on time and work, but overall a very good cake (I keep "evening it out!").

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katelacooks

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Reviewed: Aug. 23, 2009

This was delicious. My wife took it to work the next day and they couldn't get enough of it. Will definitely make again.

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Michael

Cooking Level: Expert

Living In: Oaklyn, New Jersey, USA

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Reviewed: Aug. 17, 2009

Everyone loved this cake! It was very moist and soft. I did make a few changes - I only had one egg! So I used the one egg and added about 1/3-1/2 cup of applesauce for moisture. It turned out great, and it was healthier that way too. Next time I think I will add a little almond flavoring to the batter too.

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Christa Kay

Cooking Level: Expert

Living In: Alden, Iowa, USA

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Reviewed: Jul. 25, 2009

This was great. I wouldn't change a thing. Everyone loved it, and it's a great way to use fresh peaches. Mine were really juicy, so I blotted them off just a little bit with a paper towel before I put them on top of the batter.

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JH

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 18, 2009

Wow, without a doubt the best peach dessert I've ever eaten!! I did, however, substitute vanilla yogurt for the sour cream. Next time I would make 1/2 again of the topping, only breaking the pecans, not grinding. Expect to dollop the second layer of batter, and expect it to look sparse! It'll be perfect. Had to bake it 55 minutes..I think it depends a lot on how juicy your fresh peaches are. Wonderful recipe!!

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Jeannie

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Reviewed: Dec. 27, 2008

Very, very good. The batter smells (and tastes!) so good when you're mixing it. It took a little longer than 45 minutes for it to bake up for me, but otherwise this was a tasty and easy way to use the peaches from my freezer.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

Very yummy! I little heavier/denser than I was expecting. I added 1/2 tsp cinnamon, 1/4 tsp each cloves, allspice and ginger to the batter. I substituted brown sugar for white sugar in the topping, and peach yogurt for the sour cream. I recommend doubling the topping... I will make this again, and will probably double the baking powder.

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vw

Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA

Living In: North Pole, Alaska, USA

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Reviewed: Sep. 9, 2008

Hmm, even though I think my recipe flopped on me and turned into something gooey but it was still pretty good but 4 stars just cause it didn't really match what I thought it would have been

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dunreadthis

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Reviewed: Aug. 30, 2008

Made recipe exactly as listed. I think next time instead of making a peach layer I will mix the peaches directly into the batter. I'm sorry to say it did not have a lot of flavor but add whip cream and/or ice cream and it was good. FYI: The recipe did not indicate that the finished product required refrigeration. As my husband was cutting a piece the next day he said "did you put blueberries in here too?" Nope - it was mold. You savvy bakers are probably laughing at that and couldn't imagine not knowing to refrigerate. Unfortunately, I didn't know.

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mominpa

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Reviewed: Aug. 14, 2008

This was absolutely wonderful. I wouldn't change anything. My husband loved it also.

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melody

Cooking Level: Beginning

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Reviewed: Aug. 11, 2008

This recipe turned out excellent. I had very ripe peaches and nectarines, two of each, so I made half the recipe (except for the topping, I used the full recipe for that) and put it in an eight-inch square pan. The cake was tender and moist, the peach layer was perfect and the topping added crunchy texture and a more intense sweetness. Outstanding!

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AuntiePat

Cooking Level: Intermediate

Living In: Brown Deer, Wisconsin, USA

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Reviewed: Jul. 30, 2008

This is really good. I needed to make something with my surplus of peaches and this seemed to be the best candidate. I've tried it with frozen and fresh peaches and I much prefer fresh, though frozen was good too. I didn't have pecans so I omit them and I double the streusel. Most recently, I used raspberries instead of peaches and sprinkled a little sugar on them when I put them in the batter. This was very good as well. Thanx for a great recipe!

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

This was good and I would make it again. the only reason it was rated 4 instead of 5 has nothing to do with the recipe. Instead of vanilla extract my helper put in almond extract and I don't like almonds. However next time I make this I will add a little brown sugar and cinnamon to the cake and not just for the topping.

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tiye20

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 7, 2007

excellent I also added a hand full of fresh raspberries from the garden. It added some sour

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stacy

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Layton, Utah, USA

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Reviewed: Sep. 20, 2007

I thought this recipe was very good. I made it for a Labor Day picnic and every raved about it. It was a little time consuming and hard to spread the batter but it was worth it. The only changes I made was to add some flour, cinnamon,sugar and nutmeg to the peaches for some added flavor. I will definitely be making this again.

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J.Geary

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2007

This is a wonderful,moist cake that is not too sweet but tender & light. The fresh peaches between the layers provided just the right sweetness, & the streusal-like topping was perfect! This recipe is a "keeper" to be enjoyed & shared often whenever fresh peaches are in season.

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Janet W

Home Town: Georgetown, Texas, USA

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Reviewed: Sep. 9, 2007

This was good, but not great. If it hadn't take so long (it takes a while to slice peaches, and then you've got to wait the 45 minutes of baking) I would have rated it higher. But the effort/time to deliciousness ratio was too low for me to make this one again. It could be sweeter, and definitely needs some more spices - ginger, or nutmeg maybe? I don't know, but it's missing something.

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