Fresh Peach Cake

Yield: one 13- x 9-inch cake
Recipe from Oxmoor House

More 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


  1. Combine first 4 ingredients; mix well.
  2. 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.
  3. 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.
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