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Peach Filled Cake

By: Carol  
"This is a lovely cake to make when peaches are ripe. It is a lemon cake filled with fresh peach slices."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 126 people have saved this

 

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Original Recipe Yield 1 - 8x10 inch cake
 

Ingredients

  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 3 eggs
  • 1 teaspoon lemon zest
  • 2/3 cup milk
  • 1 cup all-purpose flour
  • 7/8 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 fresh peaches - pitted, skinned, and sliced
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Bake at 350 degrees F (175 degrees C). Grease and flour one 8x10 inch cake pan.
  2. In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk.
  3. In another bowl, stir together the whole wheat flour, all purpose flour, baking powder, and salt. Beat into the creamed mixture. Spread half the batter evenly into the prepared pan. Arrange the peach slices on top and sprinkle with the brown sugar combined with the ground cinnamon. Spread the remaining batter on top.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes. Let cake cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. It should be stored in the refrigerator. Makes 16 servings.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 212 | Total Fat: 10g | Cholesterol: 63mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2003 by LLMCGRAN 
Cake was pretty dry, if I make it again, I will add buttermilk in place of the whole milk. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2005 by MEWUBHERVARD 
This is a good recipe. Only problem I had was that it was still a bit runny in the center... MORE

 
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