I know we are near the end of peach season, but it’s not completely over just yet. I happened to get my hands on a crate of them last weekend from Utah. They were very sweet, and borderline too ripe, so after I enjoyed them for a day or two, it was time to make something with them.
With half of them, I made barbeque sauce. I actually hoped it would be good enough to share in this column, but it was on the bland side and I didn’t love it. So, I decided to try a different peach recipe. And this one was a winner for sure. Kind of a cross between coffee cake and peach pie, it was the consistency of a moist cake. The pecans on top kind of caramelize with the sugar in the batter and created a crunch. I loved it, and so did everyone I shared it with.
Make this with fresh peaches while you can. While I don’t care for canned fruit, you could use it to make this cake during the winter if you choose. This works for breakfast or dessert.
Ingredients
- 3 egg, beaten
- 1 3/4 cups baking sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 cups fresh peaches - peeled, pitted, and sliced into small pieces
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375 F. Grease and flour a 9x13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, and peaches. Mix thoroughly by hand with a sturdy spoon. Pour into prepared 9x13 inch pan and top with the chopped pecans. Gently press the pecans into the dough a little bit. Bake at 375 F for about 50 minutes or until done in the center. Cool in the pan before enjoying.
This recipe was originally printed in the Jackson Hole News and Guide.