Fresh Peach Cake

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This cake was easy & excellent. It tastes like a coffee cake. It would go well with apples instead of peaches. I cooked mine for 60 minutes, but my oven usually takes a little longer when I'm baking. It was moist & didn't get mushy (I made it yesterday. This cake doesn't have a strong peach flavor, so I would suggest something else if that's what you're looking for. I would definitely make it, again.

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I have made this cake twice and it is really good, however, it took me more than an hour....I think that we can developed more flavors using apples with walnuts,cinnamon and raisins. My only concern was the baking time

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I made this cake for a brunch I was hosting and it was a hit. Since fresh peaches are out of season right now, I used frozen peaches which I thawed overnight in the refrigerator. It did take longer than 55 minutes to bake (it took closer to 65 minutes, but it was still moist and delicious. I would definitely make it again!

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This cake is one of my favorites...it's my go to cake for house warming gifts and brunches. I made it today using frozen peaches from Whole Foods, as peaches are out of season in January...and I think it was even better with the frozen peaches!

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Sooo good, take a peek at the cake in my cooking blog.
The finnish-american cook.blogspot....

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I didn't have a 9" square pan, so I used a 9" springform cake pan with 3” sides. The cake took longer than 55 minutes to cook. After 1 hr 10 mins, I lowered the temperature to 320 and baked it for another 20 minutes. The flavor of the cake was good, although not very memorable or exceptional, hence the 4 star rating. Even with the additional baking time, the cake was still moist and I liked the addition of the cinnamon and the pecans. I didn't slice the peaches the way the recipe says, but I diced them up instead and layered them in the middle and at the top as stated in the recipe. Overall, worth a try, but definitely had issues with the baking time, and it seems from the other reviews, that even those using the proper 9" square pan, still had the same problems. I would love to know if anyone tried it with a bundt cake pan and how it turned out.

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I said it before and I will say it again: Ina Garten is the best. I made this cake yesterday and had it for breakfast today - it is absolutely delicious. It is moist and fruity, yet the cake part rises quite well and retains it's loft. My husband usually does not eat sweets, but he did have a piece of this one once he ensured that it is one of Ina's recipes. The cinnamon gives it a hint of spice and adding the last bit of cinnamon sugar just before baking makes the top nicely crispy (for lack of a better expression.

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Made this cake according to directions and it was alright but I thought it needed more flavor and was a little on the dry side so when I made it the second time I increased the spices and vanilla extract and used brown sugar for the sugar/cinnamon mixture. I didnt have any sour cream so I used vanilla yogurt and baked it for about 50 minutes so it would turn out a little more moist.

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Love this cake. The only changes I made were I put it in an angel food pan, didn't peel the peaches and eliminated the pecans. In the angel food pan it takes 60 minutes to cook. My Father-in-Law loved it, said it tasted exactly like a cake his mom used to make. I bake this all the time now. Even good for people with peanut allergies once pecans were eliminted! DELICIOUS!

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I made a half order in a 4 X 4 pan and it took 50 minutes to bake. It's tricky to determine when this cake is finished baking because the peaches on top make it moister on top than it is on the bottom. Keep a close eye on it. I served it with ice cream - delicious!