Peach Cake Ii – a delicious recipe with butter, white sugar, milk, flour, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8 inch pan.
2
Cream together the sugar and butter.
3
Add the flour, milk, salt, and baking powder.
4
Mix well and pour into prepared pan.
5
Spread fruit evenly over the top of the batter and pour juice from canned peaches ov er top.
6
Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
7
Peach Cake 3 egg, beaten 1 3/4 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 cups sliced peaches 1/2 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and peacans.
8
Mix thoroughly by hand.
9
Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done. Makes 1 - 9x13 inch pan
604
kcal
Calories
32
g
Fat
77
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2/3 cup butter or 2/3 cup margarine, 1 cup white sugar, 3/4 cup milk, 1 cup all-purpose flour, and more.
Yes, Peach Cake Ii falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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