Peach Cake

Peach Cake


· 4 eggs

· 2 cups granulated sugar

· 1 cup vegetable oil

· 3 cups all-purpose flour

· 1 teaspoon salt

· 1 tablespoon baking powder

· 1/4 cup orange juice

· 2 teaspoons vanilla extract

· 2 cups sliced fresh or frozen peaches

· 1/2 cup chopped pecans, optional

· 1/4 cup granulated sugar

· 2 teaspoons cinnamon

· powdered sugar


Preheat oven to 350°. Beat eggs well; add 2 cups sugar and the oil, beating until well blended. Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with orange juice. Blend in the vanilla extract. In a separate bowl, toss the sliced peaches (and pecans, if using) with 1/4 cup sugar and the cinnamon. Pour about one-third of the batter into a greased, and floured bundt pan. Layer one-half peach mixture over it. Cover with another one-third of batter and the remaining peach mixture. Spread remaining batter over the last layer. Bake at 350° for 60-70 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack. Sprinkle with powdered sugar