Fresh Peach Cake

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I had some problems with this cake, and it is probably solely because I used an 8 x 8 inch baking pan instead of a 9 x 9. I had to tack on 35 minutes (about 10 minute increments for the middle to stop jiggling! Then of course, the edges and bottom were overdone. I even tried putting foil around the edges half way through to slow down the cooking on the edges. Don't make the same mistake I did! I will def. use a 9 x 9 next time, or maybe even bigger. It is probably a great cake (considering it in the "coffee cake" category.

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I saw the episode yesterday and decided since it looked so easy, why not? i baked it yesterday and everyone has thought highly of it. my mother thinks it's "really good" and she is the type nit-pick so that means quite a lot coming from her. Personally I think its not sweet enough, id prob add a fourth cup more of sugar or sprinkle extra cinnamon sugar on it after it cools. I used frozen peaches because they were cheaper and quicker than buying them fresh. They worked out well. the cake is moist but as other reviewers have mentioned it has the density and texture of a coffee cake... in fact making a cinnamon crumble for the top would be a wonderful idea. I served it warm with a dollop of whipped cream. Thanks Ina!

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Fantastic recipe! Just like others have said this is more like a coffee cake, but it came out perfect, even in an 8x8 square glass pan!

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this cake is the bomb, most outstanding Thank you !

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I thought this recipe was incredible! I did make a few substitutions to lighten it up - I substituted half of the flour with whole wheat pastry flour, half of the sugar with Splenda baking blend, half of the butter with unsweetened applesauce, and used plain fat-free greek yogurt instead of the sour cream. I also used frozen peaches (thawed instead of fresh. It turned out amazing!

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Excellent! I would consider this more of a coffee cake that a birthday type cake...just for reference. But, the flavor was delicious. I would like to try it with pears and apples.

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I made this with a 1 pound bag of frozen sliced peaches and left out the nuts. It made a great Sunday morning coffee cake. I agree with the time, however, it did take over an hour, but the combination of cinnamon and peaches was really great. The batter was quite stiff and I had to use my offset spatula to help spread out the layers, but it made a delicious cake...a great recipe to try!

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The cake was great once it finally cooked, but they really need to relook at the cooking time given in the directions. I had to bake it an extra 30 min. before it was done; at 55 min it was still completely raw dough in the middle. Definately check it with a toothpick before you take it out of the oven!

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I have made this three times in the last two weeks (the first two times I halved the recipe- so don't think I am a complete piggy!. The first time I used leftover canned pineapple (omitted the nuts and it was AWESOME. I also made it with diced apple and pecans on top- pretty tasty and right now I just made the Peach version- Incredible! Does need longer to cook like everyone else said. I also made a Vanilla gelato with Blackberry ripples to go with this peach cake. Delish!

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Delicious!! I used frozen peaches because I couldn't find fresh ones. I had to use a round pan because I didn't have the square pan. I had to cook it about 20min longer but the end result of fabulous! Will make again.