Easy Peach Cake

This peach cake recipe belonged to my mother, and we enjoy it when fresh summer peaches are in season, but you can make it anytime using canned peaches.

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Servings:

Yield:

1 (9x13-inch) cake

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 24 servings

3 large eggs, beaten
1 ¾ cups white 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
½ cup chopped pecans

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch pan.
Combine eggs, sugar, and oil in a large bowl; stir in flour, salt, cinnamon, and baking soda. Fold in peaches and pecans; pour cake batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Nutrition Facts (per serving)

205	Calories
11g	Fat
24g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 205
% Daily Value *
Total Fat 11g	15%
Saturated Fat 1g	5%
Cholesterol 23mg	8%
Sodium 150mg	7%
Total Carbohydrate 24g	9%
Dietary Fiber 1g	3%
Total Sugars 16g
Protein 2g	4%
Vitamin C 1mg	1%
Calcium 9mg	1%
Iron 1mg	4%
Potassium 54mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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