Reviewed: Dec. 7, 2011

Nice Cake!!! Tasty and easy!!!

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Reviewer:

hotstuffs22

Cooking Level: Expert

Home Town: Lakewood, Ohio, USA

Reviewed: Nov. 26, 2011

I have made this cake, absolutely delicious, moist, and everyone loves it. Thanks for sharing your recipe Betty Jean in South Carolina.

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Reviewer:

linda

Reviewed: Sep. 15, 2011

Tried this cake when my 3-year-old wanted to make a cake and I had some peaches that needed to be used. Didn't have enough sour cream so I used vanilla-flavored greek yogurt instead, which worked just fine. I also didn't measure the peaches, just cut up the 4 large ones I had and threw them in. I think it's just slightly dry but quite yummy. Would go well with vanilla ice cream. Next time I may try to glaze it because I think that would add a little something to it.

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Reviewer:

CarolynD

Reviewed: Aug. 24, 2011

I halved it and it was great! I'll double the peach amount next time, as I prefer a stronger, fruitier flavor.

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Reviewer:

Gracey

Cooking Level: Expert

Reviewed: Aug. 23, 2011

Made this with 3 cups of fresh peaches instead of 2. Substituted 1/4 of white sugar with brown sugar.I think brown sugar adds flavor. made 2 loaves. Everyone loved it.

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Reviewer:

klantg

Reviewed: Aug. 19, 2011

Not bad, I found it a little on the bland side. but good when dressed with fresh peaches, whip cream, and ice cream!

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Reviewer:

POOT72

Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA

Living In: Bethalto, Illinois, USA

Reviewed: Aug. 15, 2011

The first time I made this cake, I knew I also had to have one in the freezer for drop in guests or to give away. It is moist and so delicious with a good strong cup of coffee.

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Reviewer:

Carol from Pine City MN

Reviewed: Aug. 15, 2011

Wonderful moist flavorful cake! Just added a powdered sugar glaze.

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Reviewer:

Susimex

Reviewed: Aug. 8, 2011

This is fantastic! I used fresh peaches, and since my vanilla extract is double strength I didn't alter the vanilla-to-almond ratio any. I will definitely be making this again when I have extra peaches lying around!

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Reviewer:

Lisa

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Cooking Level: Intermediate

Home Town: Mount Vernon, Indiana, USA

Living In: Birmingham, Alabama, USA

Reviewed: May 4, 2011

Very nice. The cake was moist with a fine crumb and not too sweet. The crust was crisp when first cooled, but softened overnight. I made it with chopped fresh mangos and wasn't crazy about their texture in the cake, but with peaches I'm sure it would be perfect. I halved the recipe and baked it in a loaf pan, it took an hour. It could have used a crumb topping as a loaf cake to add more interest.

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