Reviewed: Sep. 3, 2009

I made this cake to send out to the field. Everybody loved it and it turned out great. I used canned peaches and just drained them well instead of fresh... was a smashing hit... thanks for recipe... my boyfriend rated it a 9.8... he doesn't give tens... was told to make sure i put this one in my favorites

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emma

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Reviewed: Aug. 28, 2009

This was delicious! I used frozen peaches for mine. I baked it for 55 mins in a 9x13 pan due to only have a 9 inch springform and the last time I tried a recipe that needed the 10 inch in the 9 it did not end well.. lol. It came out great! I personally would add more spice to the batter next time. It just needed a little something. But it was a great cake, otherwise.

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MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 11, 2009

Wonderful cake. I followed the recipe with the exception of using a 9" springform pan and a little (maybe 3"?) springform pan as well. I wrapped my bigger pan in three layers of foil, but it still dripped some onto the oven floor. The smaller pan made a cute little cake. Thanks for the recipe!

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 10, 2009

Great recipe. I have made this cake as directed and I have halved the recipe. The cake came out perfect both ways. Watch the cooking time it is easy to overcoock.

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Cindy

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

Fantastic. I made the cake portion as directed, and thought it was perfect. In the baking recipes I'm familiar with brown sugar is measured "packed", so I did that for the topping here too - that gave a little too much to the (heavenly) sauce, next time I'll just measure the two cups out - chalk that up to the inexperienced baker. I also didn't bother to measure the peaches, just sliced and arranged them until the pan was full which seemed to work wonderfully. Not having the deep 10" pan I used an 8x11, which JUST BARELY held the cake and still leaked some sauce in the oven: a 9x13 should work great next time. The 8x11 needed just under an hour for bake time. Very rich, satisfying, impressive and simple enough to turn out - thanks very much for sharing!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jul. 5, 2009

This is a wonderful cake. I used too small of a pan (9 inch square) and had a bubbling over problem with the caramel, so beware of that.

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Poetgrl

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Living In: Elmhurst, Illinois, USA

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Reviewed: Mar. 14, 2009

This makes a HUGE cake. I used a big lasagna pan and it didn't overflow. I made mine with one large can of peaches, but wish I had used more fruit and even more topping. It was delicious but we got tired of it after a few days and some of it went in the garbage. Very nice if you have a crowd and some nice vanilla ice cream to serve it with. I will make again when there are more people around!

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 21, 2008

Since this recipe stated that a variety of fruits could be used, I decided to use 3 cups of fresh Mangos, for the fruit. I did everything else exactly as the recipe is written. Mine came out quite well done on the edges, a bit hard & dry, and the center was undercooked. I really couldn't leave it in any longer as it would have scorched the edges. ...I baked the 10" springform in a 350 degree CONVECTION oven....

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PMJNSTN

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Sep. 7, 2008

I used a 9x13 pan for about 50 minutes and it came out perfect. Yummy!

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MLNOLE

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Reviewed: Jul. 28, 2008

very good. I made it for work and everyone loved it.

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standby47

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Reviewed: Feb. 18, 2008

What a great cake! It's moist, light, not too sweet and has an absolutely delicious caramelized top. I used a deep angel food cake pan which worked perfectly. I also followed other reviewers suggestions and lined a pan with foil for the cake pan to sit on. Great for clean up! I found that using that kind of pan meant I only had to bake it for 65 minutes so be sure and check for doneness sooner than indicated in the recipe. Thanks!

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KITCHEE

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

I used apples, otherwise followed recipe exactly. I thought the cake was a bit dense, but my hubby loved it! Maybe if I used a lighter oil instead of solid fat, it could lighten up the cake a bit.

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LYDIATAVITA

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Oct. 22, 2007

I made this this weekend and it was a hit for my 18 year old son who doesn't like sweets and my boyfriend who does. I read the reviews and decided to make it in two pans, it came out good but would have been ok to make in one pan. I think my pan is deep enough to support the full amount. This is a keeper.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Mar. 3, 2007

very good I well make it again

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clhahn

Cooking Level: Intermediate

Home Town: Paris, Missouri, USA

Living In: Mexico, Missouri, USA

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Reviewed: Aug. 14, 2006

Taste is awsome, presentation not so great...my cake cracked, maybe I left it in to long (83 minutes)...Very Very good and well worth the baking time!

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momagain3

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2006

A *huge* hit with everyone! I've made this about 6 times now and have found that as long as you make sure the cake batter is level with the cake pan you're using (before you put it in the oven), it'll cook to perfection with the least amount of mess. I use frozen peaches on top and fold about 1/2 cup of fresh blueberries into the cake batter. I find that frozen fruit works best; try and pick a 'sturdy' fruit for the top (tried frozen strawberries once and they went to virtual mush).I *triple* wrap my pan with aluminum foil and put it on a cookie sheet for extra spillage. I have an old school springform pan that doesn't have the buckles, which seems to work better than a regular springform pan. Be *very* careful when lifting off the aluminum foil from the pan; the caramel sauce is very hot! This is totally a keeper! Thanks for a scrumptuous recipe ;)

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SKYRA

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Reviewed: Mar. 8, 2006

This is great. I used a 9" springform and a 6" cake pan. Doing this helped to prevent the overflow problem but I still used a foil lined pan to catch anything seeping from the springform I cooked the 9" 70 mins at 325, 6" about 60 mins at the same temp. This is a keeper recipe. I may add additional complimentary spices next time I use peaches (I used frozen) for the cake. It's moist and I'll make this again. Thanks for sharing.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Dec. 26, 2005

This cake was delicious! We made it with thawed, frozen peaches and it was just beautiful. When first reading the recipe I thought 90 minutes was a long time and it might come out "tough" but it was absolutely perfect. I thought about giving this recipe a 4 because it was such a mess (the sauce leaked out of the springform pan, through the foil I wrapped it in, and baked onto the bottom of my oven), but in the end the flavor and uniqueness of the dish pushed it up to 5 stars!

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THEMARLATTS

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: May 27, 2005

I covered a cookie sheet in tin foil and placed the pan on top of that. It was so nice to just throw that mess in the garbage.. The cake itself was really nice, I used peach and raspberry. Next time I'm thinking of putting peach inside the cake, raspberry on top and less caramel. I also think I'll cut the recipe in half and put it in a springform-bundt pan, just so it looks nicer. The women at work all loved this recipe and I will make it often. Thank you!!!

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