I made this recipe in an 8 inch round pan, with the peaches in a spiral so it looked really lovely. My main problem was that in the round pan, by 25 minutes at 375 the outside of the cake was burning, while underneath it was totally raw. I lowered the temperate to 350 and cooked in awhile longer, which worked (although the outside layer was too overdone) but if I try it again I'm definitely cooking it at 350 instead. I also added 1 tsp cinnamon and 1 tsp almond extract as others suggested. It tasted good, but was definitely a heavier coffee cake type cake.
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I made this recipe in an 8 inch round pan, with the peaches in a spiral so it looked really...