Fresh Peach Cake



one 13- x 9-inch cake

Recipe from

Oxmoor House


2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon grated lemon rind
3 eggs, well beaten
1 3/4 cups sugar, divided
1 cup vegetable oil
3 cups sliced, peeled fresh peaches
1/2 cup chopped pecans
Vanilla ice cream
Additional peach slices


Combine first 4 ingredients; mix well.

Combine eggs, 1 1/2 cups sugar, and oil; beat until smooth. Add flour mixture; beat until blended. Pour batter in a greased and floured 13- x 9- x 2- inch baking pan.

Combine 3 cups peaches and remaining sugar. Arrange peaches on top of batter; sprinkle pecans over top. Bake at 350° for 1 hour and 15 minutes or until cake tests done. Cool 10 minutes. Cut into 3-inch squares. Serve with ice cream and additional peach slices.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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