Tasty Tuesday – Peach Cake

So Mister Man missed out on our traditional birthday dinner because we were in Florida – rough life, I know. That said, I promised that I’d make it up to him and we’d cook it after we returned. He chose his favorite homemade bagel dogs and an apple cake.

That’s fine. Oh, except that he changed his mind as we walked through Costco. The apple cake I wasn’t sure quite how I was going to make turned into a peach cake – that I still wasn’t quite sure how I was going to make. I’ve made cherry and strawberry cakes before, though, so it couldn’t be too hard.

It wasn’t. And it was pronounced delicious by all. Phew!

Peach Cake

Ingredients:
2/3 c butter (I used dairy free alternative)
1/2 c sugar
1/2 c brown sugar
2 eggs
1/4 c milk (I used rice milk)
3/4 c worth of sliced peaches (without any juice)
1 t cinnamon
1/2 t nutmeg
2 t baking powder
1 1/2 c flour

Directions:
Preheat an oven to 350 degrees and grease a 13×9 pan.

Cream the butter and sugars. Add the eggs, one at a time, and beat until well combined. Add the peaches and beat until the peaches are just itty bitty pieces. Add the milk, cinnamon, and nutmeg, and beat again. Add the baking powder and mix. Add the flour and stir until just combined.

Pour into your prepared 13×9 pan. Slice the remaining peaches from your jar (I use jarred peaches – no BPA from the lining of the can!) into bite sized chunks and lay them across the top of the cake. Bake at 350 for 45-50 minutes, until your tester comes out clean.

Frost with your choice of frosting. I used the peach juice to make a cooked peach frosting (with cinnamon, yum!), and though it was really good, I need to work on it more since it was very hard. A non-cooked frosting might be better when using the juice to keep it from getting so hard.

Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday. Also posting now with A Southern Fairytale and her Mouthwatering Monday.

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