The Perfect Peach Cake Recipe

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When my children were young, we always enjoyed heading out to local orchards to pick the season’s fruit. In the late spring, we would pick strawberries at Johnson’s Farms. In the early summer, we would pick blueberries from Blue Sky Farms, and in the fall, we would pack up the car and drive across the border to Michigan to pick apples and peaches. I have great memories of us packing up the car with a picnic lunch, making sure we had plenty of bug spray and sunscreen slathered on our faces and necks, and comfortable shoes so that we could pick a long while. I laugh as I think about finding my children plopped on the ground gobbling up the fruit in their half filled buckets, while I continued to pick as many berries as I could before the sun grew too hot. After we carried home our bushels of fruit, I would scour my cookbooks to try new recipes with our freshly picked crop. I found this recipe after picking a load of beautiful, white, Michigan peaches several years ago. Mixing the ingredients together takes minutes and the result is phenomenal. I have even used frozen or canned peaches when I am out of the fresh stuff. Either way, this cake is absolutely delicious!

The Perfect Peach Cake Recipe

3 eggs, beaten
1 ½ cups sugar
1 cup canola oil
2 cups flour
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
2 cups fresh peaches – peeled, pitted, and sliced
½ cup pecans, chopped

Heat the oven to 350 degrees. Grease a 13×9” baking pan. In a large mixing bowl, combine all wet ingredients; mix thoroughly. Add remaining ingredients and mix well by hand. Pour batter into prepared pan and bake for 40-50 minutes or until done. Let cool for 20 minutes and ice cake with my recipe for Powdered Sugar Glaze. Ohhhh, so yummy!

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