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.

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

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.

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.

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.

Nice and easy to make and tastes pretty good. It seems to me that it is missing something...maybe some cinnamon mixed into the batter or sprinkled on the peaches. I did have to omit the pecans because my son is allergic to nuts, but the topping tasted good anyway.

Thank you for sharing this easy and delicious recipe! I added an extra tsp of vanilla extract and substituted homemade plain yogurt for sour cream. I used frozen peaches thawed overnight and strained to remove excess juices. Leftovers are great for breakfast.

Perfect! I made 5 tiny loaf pans. I had a little left over, so next time I will make 6. Everyone I gave them to loved them. I used fat-free plain yogurt.

Excellent recipe. Cake came out light and delicious. I used non fat plain yogurt instead of sour cream. That was the only change I made. The batter spreads easily with a metal spatula. It may not seem like enough batter when you're spreading it - but it is. Thanks for a great recipe!

This recipe is SO GOOD that it was great even when I reduced the calories by using fat-free sour cream and Splenda instead of sugar! My family loved it!

I baked this in a stoneware 9x13 and just used cooking spray, no flour. Pieces came out beautifully. My batter was also sticky but no fear, the cake also came out wonderfully moist. To spread the batter evenly in the bottom of pan, I just dipped the back of my spoon in a little flour each time I spread it. For the 2nd layer of batter on top of the peaches, I just plopped dollups of batter all over; it spread together very nicely. I used fresh peaches which were very juicy. I was worried it would be messy (too wet) but the cake batter cooked everything evenly together. I didn't modify any of the ingredients and comments I received from coworkers were 1) wasn't sweet at all, perfect flavor; 2) very moist; 3) very delicious. Definitely a KEEPER! One of which I'll be making again SOON!

This one is a keeper! I used egg substitute and measured for 3 eggs instead of 2. Like another reviewer I also used plain yogurt instead of sour cream. Also only used 3/4 cup sugar in the batter. Cake turned out very soft and plenty sweet. Yummy!

I made this cake with one can of peaches in juice, which was all I had. By mistake, instead of mixing the pecans , peaches, and butter, I first poured on the butter, than the peaches, and then topped with nuts. This recipe actually worked splendidly, though next time I will follow the recipe more closely. I think canned peaches though work just fine. Here in AZ, it is hard to find good quality peaches.

I baked in a 11 x 7 pan so that the cake layers would spread easier; only had to bake it 10 minutes longer

Excellent and easy. I used plain yogurt instead of sour cream, and a combination of peaches and mangoes, both frozen. Got lots of compliments! Thanks!

There's enough batter; it's just a little hard to manipulate. When I make it again, I will add the nuts after I've cut in the butter. Fabulous.

This was wonderful! All I had was fat free sour cream, which I think made the texture of the uncooked batter a little gluey, but it still worked and tasted so good I would do it the same way again. I only baked it about 40 minutes and it was perfect - looked and tasted fabulous. No problems with gooeyness after baking. We loved it!