Sunday, November 06, 2005

Peach Cake

This is a great eye-opener with early morning coffee.


3 large Peaches (canned will work here if drained and dried & diced)(Save syrup if canned)
1 1/2 tsp. cinnamon
1/8 tsp ginger


3 cups flour
1 ½ TBS baking powder
1 tsp salt
1 cup oil
2 c sugar
4 eggs
¼ c peach syrup
1 1/2 tsp vanilla
1/4 tsp almond extract

Peel and cube the peaches for the filling; add and stir in the cinnamon, ginger and sugar.

Mix the flour, baking powder and salt together in a mixing bowl. In separate bowl, beat the oil and sugar for 3 or 4 minutes until it is creamy.

In yet another bowl, beat the eggs until light and lemony colored; add the syrup and the vanilla. Mix well and add it to the sugar and oil, beating thoroughly. Add the liquid ingredients to the dry ingredients and fold together.

A tube pan works well here because it is tall and the cake will rise very nicely.

Butter the tube pan then dust with flour or confectioner’s sugar. Pour half of the batter into the pan, then add the peach mixture. Add the second half of the batter. Bake for about 50-55 minute at 325F. or until a metal or bamboo kabob skewer comes out clean.

Cool before cutting.

Of course, you can always use apples rather than peaches if you prefer. The process is the same.