I got this fabulous recipe from my sister-in-law Rachell {we call her Raz. It feels funny to even type Rashell!} If it’s one thing Raz and I have in common the past few weeks is that we both have a kitchen full of peaches. Raz’ mom gave her a truck load whereas the peach tree in our backyard actually dumped about a bushel full on us this year! It’s been heavenly. This recipe uses about 4-5 peaches, depending on their sizes. You can see the peaches I used below. I had 3 large peaches and one over achiever.
Raz made this cake in a 9×13 and I used a 9″ spring form pan. If I could go back in time, I’d make this cake again only use a bundt pan. Alas, in all my preparations for “Peach Week” I’m out of peaches. So take my advice- this cake would be gorgeous in a bundt pan!
The original recipe came from Allrecipes.com. {one of my favorite recipe sites!}
Cake:
- 3 eggs, beaten
- 1 1/4 cups white sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 cups fresh peaches – peeled, pitted and sliced into 1″ chunks
- 1 cup pureed peaches
- 1/3 cup finely pureed peaches
- 1/3 cup sugar
- 1 tsp butter
- 1/4 tsp vanilla
- 3/4 tsp cinnamon
Preheat oven to 375 degrees F. Grease and flour a cake pan- either a 9×13, spring form, or bundt cake pan work really well.
To prepare the glaze, combine all ingredients except vanilla in a small saucepan. Bring to a boil then remove from heat. Add in vanilla and stir until smooth.
Let glaze and cake cool for about an hour, then drizzle glaze on top. Sprinkle pecans over cinnamon glaze.
