Today, I want to share with you one of my most loved recipes – the Peachy Cake. This cake has a special place in my heart and my kitchen. It’s a recipe that has been passed down in my family for generations, and it’s always a hit every time I bake it. The Peachy Cake, as you might have guessed, is a moist, fluffy cake infused with the sweetness of peaches. It’s the kind of cake that makes you want to savor every bite slowly, letting the flavors dance on your tongue. The peaches add a unique freshness to the cake, making it a perfect dessert for any season, but especially during the summer months when peaches are in their prime. What I love most about this recipe is how simple it is. You don’t need any fancy ingredients or complex baking techniques. Just good old-fashioned baking with a handful of ingredients most likely already in your pantry. Even if you’re a beginner baker, you can whip up this Peachy Cake with ease. And trust me, the results are worth every bit of effort you put in. So, are you ready to bake? Let me walk you through the steps.
Ingredients
- 3 c. flour
- 1 c. oil
- 4 eggs
- 3 tsp. vanilla
- 2 c. sugar
- 3 tsp. baking powder
- 1/2 c. peach juice from can
- 1 (20 or 29 oz.) can sliced peaches
Baking Instructions
- Beat eggs.
- Then add flour, oil, vanilla, sugar, baking powder and juice.
- Beat at medium speed until creamy.
- Grease and flour or spray with “Pam” a 10-inch tubular pan.
- Pour 1/2 batter; line with sliced peaches (drained), 1/2 can.
- Sprinkle sugar and cinnamon.
- Pour remaining batter.
- Line with remaining sliced peaches; sprinkle with sugar and cinnamon.
- Bake at 350° for 1 to 1 1/2 hours, until “tester” comes out of cake dry.
- (I use a long knife.) Enjoy!
Calorie: 500
Total cooking time: 1 to 1 1/2 hours
Difficulty level: Easy
The Peachy-Keen Cake Catastrophe
Boy, do I have a tale for you today! If you’ve ever wondered why I’m not a contestant on some fancy cooking show, this story about the time I tried to make a “Peachy” Cake will explain it all.
The Ingredients: A Gathering
It all began with me gathering the ingredients: 3 c. flour, 1 c. oil, 4 eggs, 3 tsp. vanilla, 2 c. sugar, 3 tsp. baking powder, 1/2 c. peach juice from a can, and a 20 or 29 oz. can of sliced peaches. Nothing too complicated, right? Well, let’s just say my kitchen and I have a tumultuous relationship at the best of times.
Egg Beating: Not as Easy as It Seems
The first step was to beat the eggs. Easy peasy, right? No. One of the eggs decided to make a run for it, and I spent a good ten minutes chasing it around my kitchen. By the time I finally got all four eggs beaten, I had worked up quite a sweat.
The Great Mixing
Next, I added the flour, oil, vanilla, sugar, baking powder, and peach juice. The mixture was supposed to be beaten at medium speed until creamy. Let me tell you, I have a newfound respect for those bakers out there who make this look easy. My mixture looked more like a Picasso painting than a cake batter.
The Battle with the Tubular Pan
Then came the time to grease and flour my 10-inch tubular pan. Did I mention that I have a deep-seated fear of tubular pans? No? Well, I do. But I faced my fear, armed with a can of “Pam” and a prayer.
Peachy Layers: More Difficult Than They Sound
Once the pan was ready, I poured half the batter and lined it with sliced peaches. I thought I was doing okay until the peaches decided to stage a rebellion and refused to stay in a neat layer. After a small battle (and a liberal sprinkling of sugar and cinnamon), I managed to get the remaining batter and peaches in.
The Baking: Waiting is the Hardest Part
The cake went into the oven at 350° and the wait began. They say a watched pot never boils, but I can now confirm that a watched cake doesn’t bake any quicker either. After an agonizing hour and a half, I pulled it out, my tester knife (also known as my trusty old bread knife) coming out dry.
The End Result: A Peachy Surprise
And there it was. My “Peachy” Cake. It wasn’t the prettiest thing, and it may have been a bit more crispy than intended, but it was mine. And you know what? It tasted pretty darn good.
Conclusion: The Peachy-Keen Cake Catastrophe Continues
So, there you have it. My journey into the world of “Peachy” Cake. It was a chaotic, messy, and hilarious journey, but in the end, I came out with a delicious cake and a story to tell. And really, isn’t that what baking is all about?
I think next time I’ll stick to boxed mixes, though. At least they can’t stage a rebellion.
