Peach Cake With Cream Cheese Frosting |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 10 |
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In 'All Cakes Considered' Ingredients:
3 large eggs, beaten |
1 3/4 cups sugar |
1 cup vegetable oil |
2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
2 cups sliced peaches (canned peaches that have been rinsed work better than fresh) |
c. chopped nuts (optional) |
3 ounces cream cheese, at room temperature |
4 tablespoons unsalted butter, at room temperature |
1 teaspoon vanilla extract |
2 cups powdered sugar |
1/2 teaspoon ground ginger |
Directions:
1. The cake-center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
2. In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
3. In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
4. Add to the egg mixture and beat until just combined; the batter will be sticky.
5. With a spatula or wooden spoon, fold in the peaches and nuts.
6. Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
7. Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
8. The frosting-with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
9. Gradually add the powdered sugar and ginger; beat until smooth.
10. Apply the frosting to the cooled cake.
11. Cut into thick slices and serve.
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