Peach Cake

Yesterday I shared a bit about my father's bumper crop of peaches. I mentioned that he sent me home with a nice bunch of fresh peaches. Well they were so wonderfully ripe, I had to use them quickly. I made a nice peach cake. Here's how I made it:

3 med ripe peaches
2 1/4 cups of flour
1/2 cup white sugar
1/2 cup of brown sugar
3 Tsps baking powder
1/2 Tsp salt
1/2 Tsp cinnamon
1/4 Tsp nutmeg
1/8 Tsp ground black pepper
1/2 cup shortening
1 cup milk
1 Tsp vanilla
2 eggs
Cut peaches into thin slices (half moon shape) and set aside.
Preheat oven to 350.Combine dry ingredients. Add shortening, milk and vanilla. Mix on medium speed for about 1 minute. Add eggs. Mix medium seed for 30 seconds. Scrape bowl, and mix on high about 1 minute. Pour batter into greased pan (I used my round spring form). Arrange sliced peaches in a spiral cover the entire top of cake, leaving about a half to quarter inch free around the edge.
Place pan on center rack in oven.
Baking time will vary depending on pan. I baked mine for about 1 hour. Insert a toothpick to test, when tooth pick comes out clean, it's done.

I love how moist and delicious this turned out. The juices from the peaches as they cook into the cake really make the whole thing.

See how the peaches kind of nestle down into the cake as it bakes? A nice, browned, crispy crust forms around the whole thing.
This recipe is an interpretation of a simple white cake recipe. I have altered it by adjusting and adding ingredients, and I think it turned out pretty well!
Xo!

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