But overall, this cake is definitely edible and has nice cinnamon notes. It's moist and has a nice crunchy and nicely golden browned bottom. But would I make it again....probably not.
Peach Cake with Cream Cheese Frosting
from the book All Cakes Considered
And found on the following website:
For the peach cake
3 large eggs, beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sliced peaches, preferably canned
1/2 cup chopped nuts (optional)
For the cream cheese frosting
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/2 teaspoon ground ginger
Make the peach cake
1. Center a rack and preheat the oven to 375°F (190°C). Line the bottom of a 10-inch tube pan with parchment paper and spray the sides and bottom with baking spray.
2. In the bowl of a mixer, combine the eggs, sugar, and oil. Mix on medium speed until just blended.
3. In separate bowl, dry whisk the flour, salt, baking soda, and cinnamon together. Add to the egg mixture and beat until just combined. The batter will be sticky.
4. With a spatula and or wooden spoon, fold in the peaches and nuts.
5. Pour the batter into the prepared cake pan and bake for 50 minutes, or until the cake tests done.
6. Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack. Allow to cool completely.
Make the cream cheese frosting
1. With the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
2 Gradually add the confectioners’ sugar and ginger. Beat until smooth.
3. Apply the creamed cheese frosting to the cooled peach cake.