They’re dangling from overburdened branches, waiting to be plucked and turned into delicious cakes and pies. I’m always willing to accommodate summer’s bounty.
This cake recipe started life as Jewish Apple Cake. For generations, many bakers have had their own version of that cake tucked away in their recipe box. I can’t leave well enough alone – just have to try new takes on old recipes.
I’ve used this basic recipe with apples, of course, but also with blueberries, and with peaches. They are all delicious. Why not try one of each? Regardless of your choice of fruit, this cake is moist and tender inside and a bit crunchy on the outside.
For apples, use 4 large peeled and thinly sliced. For blueberries, use 2 cups fresh blueberries or 2 1/2 cups of thawed, well-drained blueberries.
For now – it’s fresh peaches at their peak.
350 degree pre-heated oven. Greased and floured* 10-inch tube pan
NOTE: *I often line the bottom of my baking pans with wax paper. It only takes a few minutes, but can save a great deal of frustration when an uncooperative cake will not come out of the pan. I still grease and flour the pan, then lay the wax paper that’s been cut to fit over top of that. Just peel off the wax paper after the removing cake from the pan. A wax paper layer is especially good for this cake since the fruit and cinnamon-sugar create a juicy liquid that wants to hold on for dear life when you try to release the cake from the pan.
3 cups flour
2 cups sugar
1 cup vegetable oil
1/4 cup orange or lemon juice (You can’t taste any difference between the two. The juice is added to give the cake some acidity)
2 1/2 teaspoons baking powder
dash of salt
4-6 fresh peaches (depending on size), peeled and thinly sliced
Ingredients: cinnamon-sugar sprinkle
1/2 cup sugar
1 teaspoon cinnamon
In a mixer bowl, beat together eggs, flour, sugar, oil, juice, baking powder and salt. Blend well on medium speed. No need to over-beat. Just make sure all ingredients are blended. This is a thick batter. (The batter of oil-based cakes have more of a sticky consistency than butter-based cakes, but they stay moist for a longer amount of time.)
In a separate bowl, stir sugar and cinnamon together until well-blended.
Pour half the batter in the tube pan. Layer half the sliced peaches over top of the batter.
Sprinkle half (1/4 cup) the cinnamon-sugar mixture over peaches.
Repeat layers, ending with cinnamon-sugar mixture.
Bake for 1 hour and 15 minutes. After removing cake from oven, run a knife around the inside walls (including the tube) of the cake. Allow to cool about 20 minutes. When you invert the cake to remove it, some of the cinnamon-sugar may come off on the plate. Just sprinkle it back on top when you place it right side up on a cooling rack.
FUN FACTS about Peaches:
“You’re a real peach” originated in giving a peach to a friend
Nectarines are just peaches without the fuzz!
In China, the peach is a symbol of longevity and good luck
(Image of peaches courtesy of Suat Eman at freedigitalphotos.net)