Peach Pecan Sheet Cake


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.

Peach Pecan Sheet Cake


  • 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


  • 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.


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