Fresh Peach Cake

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Oh My what a Cake.Ina you are one of the very best.Keep up the good foods.black hills of dakota

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I have made this cake five times in the past month. My husband/family just love this cake. I have changed this recipe to try it with other fresh and canned fruit; IT WORKS WELL. I just made this cake today with a can of bluberry pie filling YUM. I do cook it for the full 55 min but start checking at 45 min. due to all ovens are different. Thank you Ina for the great recipe.

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This is absolutely delicous! I have made it two times. The second time I doubled the recipe and used a 9x13 pan, still delicous and great for a crowd. Served it with vanilla ice cream, everyone loved it! This one is going in my permanent recipe collection.

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I made this cake to take to a friends house for a bbq today and it was a hit! Like other reviewers suggested, I diced the peaches and mixed them in the batter rather than layering them. I was nervous the cake around the layered peaches would be "uncooked" and mushy so that's why I did it this way. I used 1 and 1/2 cups of diced peaches but next time I would definitely use at least 2 cups maybe even 2 and 1/2. It looked like a lot when I mixed it in the batter but once it baked it wasn't that much. Also, my cake wasn't uncooked or mushy at all. Maybe some of the reviewers who said this happened used peaches that were too ripe. My peaches were slightly under-ripe (they would have been good for eating probably in 2 days but once they were baked they were soft and juicy. This would be great with apples in the fall. It is definitely like a coffee cake so if you aren't looking for that don't make this! Delicious though and really easy!

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I'm a little confused. This recipe was listed under "Healthy Eating." Okay, so now if you just add fruit, pretty much ANY recipe is "Healthy?" Even the photographer's last name is "Bacon." Come ON, FNTV!

Oh, well. I have no doubt that I'll make this thing anyway, and delude myself into thinking that a cup of fruit cancels out 1.5 cups of sugar and a quarter pound of butter. You only live once!

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Loved the ease and functionality of this recipe. As was suggested by another reviewer I diced the peaches and added them to the batter. I added 1 cup of diced peaches but will add more next time. I plan on trying blueberries or diced apples. I encountered no problems. Its a new favorite!

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The cake was good. It was a little soggy as another reviewer mentioned. I wasn't sure if to add the nuts into the batter or to only add them at the end - I added them into the batter.

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Delicious summer cake! My family couldn't get enough of this moist sweet cake. This is even great as a breakfast cake.

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OMG! What a winner! I love peaches and I tried this out and WOW! is all I can say! Since I love peaches so much, I actually added about 6 peaches and used walnuts. It did take a bit longer took in the middle but once it cooked, it was moist and tasty!
The cake was gone in 1 day!

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It was way too soggy! I didn't have a 9" pan, so I specifically went out and bought one for this recipe. Spent $8 on delicious ripe local organic peaches. I made the cake and it smelled so good baking, but it never seemed to set in the middle. I tested it at 45 minutes and the toothpick was not clean in the least, even on the edges. Tried again at 55 minutes and it was clean on the edges, but still very soggy in the middle. I tried it at 65 minutes and the edges were starting to burn, but the middle was still not set. At 70 minutes I took it out and let it cool 6 hours. When I cut it open, the middle still looked like raw cake batter. Maybe my peaches were too ripe? The flavor was good, but the fact that I could not eat half of it would definitely deter me from wasting $8 worth of delicious summer produce.