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Do yourself a favor--as soon as peaches are in season, make this spectacular cake from Maggie Dennis of Findlay, Ohio.

  • 2/3 Cup butter or margarine, softened
  • 11/2 Cups packed brown sugar
  • 2 eggs
  • 2 Cups flour
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1 Cup buttermilk
  • 4 medium peaches, peeled and chopped, or 3 Cups frozen unsweetened peach slices, thawed and chopped
  • 1/4 Cup sugar

Preheat oven to 350°. Grease and flour a 9X13 pan and set aside. In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the eggs and PURE VANILLA EXTRACT. In a medium bowl, stir together the flour, baking soda and salt. Gradually add to the creamed mixture alternating with the buttermilk, beating until smooth after each addition. Stir in the peaches by hand. Pour the batter into the pan. In a small bowl combine the sugar and CINNAMON. Sprinkle over the batter. Bake at 350° for about 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Prep. time: 10 minutes (less if starting with sliced peaches)
Baking time: 40-45 minutes
Serves: 12-14

Nutritional Information:
Servings 16; Serving Size 1 piece (101g); Calories 220; Calories from fat 80; Total fat 9g; Cholesterol 45mg; Sodium 180mg; Carbohydrate 33g; Dietary Fiber 1g.

Single Strength Vanilla 4 oz. Bottle
Penzeys Cinnamon Ground 1.7 oz. 1/2 cup jar

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