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Sweet Peach Cake

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  • Level: Easy
  • Total: 3 hr 5 min
  • Prep: 15 min
  • Inactive: 1 hr 40 min
  • Cook: 1 hr 10 min
  • Yield: 8 to 10 servings
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Ingredients

Cake:

Butter, for greasing the baking dish

3 cups all-purpose flour, plus extra for dusting the pan

1 teaspoon baking soda

1 teaspoon fine sea salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1 1/2 cups sugar

3/4 cup vegetable oil

3 large eggs, at room temperature

Frosting:

1 tablespoon vanilla extract

One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces 

1/2 stick unsalted butter, at room temperature

1/4 cup whipping cream

2 teaspoons vanilla extract

3 cups powdered sugar

Directions

  1. For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 8-by-8-inch glass baking dish. 
  2. Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour. 
  3. For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.