Reviewed: Oct. 29, 2011

This was delicious! It does not have enough batter though. I read some of the reviews and doubled the batter portion to make it enough to fill around the peaches. The recipe is so good though. The peaches are so sweet and balance out the light batter. I added extra cinnamon though.

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Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 12, 2011

Fresh peaches are key! This was scrumptious. The consistency was more of a bread pudding than a cake. Lovely with a little bit of whipped cream or just a bit of milk.

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Reviewed: Jul. 10, 2011

It states 6 large fresh peaches. So I bought 6 large fresh peaches that were firm thinking that the baking would soften them up. The blanching was a disaster and I could not seperate the stone from the peaches. I threw them away. It should state that you need 6 large fresh RIPE peaches so that the skins are easy to peal and the stone easy to remove.

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Reviewer:

Josephine

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Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 3, 2010

hmmmm yummy! Im eating it right now. Good recipe, although, i made a few changes. I used slightly more flour, didnt have almond extract so i used extra vanilla and cinammon and made my own buttermilk (with lemon juice and milk). I also baked it in a loaf pan instead, dusted it with icing sugar and it came out beautifully! The only problem that I had, was that i made the serving size for 4 and there didnt seem to be enought batter at all, so I made second batch to add with the first. All in all, very tasty!

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Reviewer:

Saffron

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Jul. 13, 2010

Made this recipe after reading other reviews. Added 1/4 cup more flour and 1/4 tsp. more cinnamon; used Splenda brown sugar in bottom of pan, and used regular Splenda, but cut to 1/4 cup in the cake. Also, cut peaches into eighths. Very, very good. Will certainly make it again.

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Reviewer:

Honey

Reviewed: Jul. 12, 2010

this is very good with vanilla bean icecream on a summer day

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Reviewer:

sugermonger

Reviewed: Jun. 27, 2010

Made this the other week, as is, and it came out wonderfully in my cast-iron skillet! I even made a video of it as it steamed and looked delicious!

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Reviewer:

LosingThatFat

Cooking Level: Intermediate

Home Town: Willmar, Minnesota, USA

Living In: Falcon, Colorado, USA

Reviewed: Jun. 15, 2010

okay i made this recipe like 3 times now and every time it comes out runny and bread pudding like? I am not using a cast iron skillet i am just using a pan then putting the peach mixture into a bunt cake pan then pouring the flour/batter mixture on top of that and cooking for 25 minutes???

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Reviewer:

janea

Reviewed: Aug. 25, 2009

We enjoyed! The batter looked too wet- I used an additional 1/3 cup flour and this made it very cake-like. One reviewer said hers came out more like bread pudding.(should have increased the cinnamon, almond too!) I used brown sugar for bottom only. next time i will use all brown sugar.

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Reviewer:

Maureen

Cooking Level: Intermediate

Reviewed: Aug. 11, 2009

Pretty good. Like some other reviewers, I used brown sugar for the bottom/top (with the peaches). Other than that, more or less followed the recipe as posted. I probably used half again as many peaches (because I had them on hand). It does not make a really substantial cake, essentially little more than a vehicle for delivering the peaches. Nice texture, not "bready" at all, but is, rather, not the spongey cake so frequently encountered. Yum.

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