Aunt Eileens Peach Cake Recipes

PEACH CAKE

Peach Cake image

I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.-Donna Britsch, Tega Cay, South Carolina

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

3/4 cup cold butter, cubed
1 package yellow cake mix (regular size)
2 large egg yolks
2 cups sour cream
1 can (29 ounces) sliced peaches, drained
1/2 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.

Nutrition Facts : Calories 440 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 420mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

AUNT EILEEN'S PEACH CAKE

Aunt Eileen's Peach Cake image

Number Of Ingredients 12

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 1/2 teaspoons vanilla
2 cups sliced fresh peaches
1/4 cup sugar
2 teaspoons cinnamon
confectioners' sugar

Steps:

Preheat oven to 350°. Beat eggs, and add sugar and oil, mixing well. Combine flour, salt, and baking powder; add to egg mixture alternately with orange juice. Add vanilla extract. In a separate bowl, toss peaches with sugar and cinnamon. Pour one-third batter into a greased, lightly floured tube pan. Layer one-half peach mixture over it. Cover with one-third batter and the remaining peach mixture. Spread remaining batter over all. Bake 1 hour. Cool cake 10 minutes before turning out onto a wire rack. Sprinkle with confectioners' sugar. Note: Two cups fresh blueberries or 2 - 3 large apples, peeled, cored, and thinly sliced, may be substituted for peaches.

Nutrition Facts : Nutritional Facts Serves

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