Peach Cake

This recipe was adapted from my favorite cake book ever - All Cakes Considered. There are so many fabulous cakes in this book! I'm looking forward to trying the Graham Cracker Cake next!


Cake Ingredients
3 large eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 cups sliced peaches (I used canned in juice - drained and rinsed.)

Frosting Ingredients
3 ounces cream cheese, softened
4 TBSP unsalted butter, softened
1 tsp vanilla
2 cups powdered sugar
1/2 tsp ground ginger

Cake Directions
1. Prepare a 10-inch tube pan and preheat your oven to 375*.
2. In a large bowl, beat eggs, sugar, and oil on medium speed until just blended.
3. In another bowl stir together with a whisk or fork the flour, salt, baking soda, and cinnamon. Add to egg mixture and mix until just combined. Do not over mix. The batter will be sticky.
4. Gently fold in peaches.
5. Pour into pan and bake for 50 minutes or until done.
6. Place on wire rack to cool for 10 minutes, then remove from pan and allow to cool completely on rack.

Frosting Directions
1. Combine cream cheese, butter and vanilla extract on medium speed until smooth.
2. Slowly add powdered sugar and ginger. Mix until smooth.
3. Apply frosting to cooled cake.