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Wonderful and moist! Will be baked often this summer. I didn't have buttermilk, so I substituted 1cup sour cream. I will always make it that way now(why change a good thing?). Took advice from others and used a natural sugar for topping, the course texture is nice. Baked it about 10 longer than said. Want to share trick I use for peeling peaches: bring water(enough to cover peach) to rapid boil, drop in peach for 30sec, remove to ice bath. When it's cool to touch the skin slides right off.

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brookedanziger June 01, 2010

This has all the tastes of summer! Extremely easy cake, especially when made in a 9x13 inch cake pan. After chilling the cooled cake, I cut the cake in half (the length of), and split each half to make 4 layers. I put this on a long, rectangular dish and filled each layer with a concoction of 8 oz. cream cheese, 8 oz. cool whip, 1/2 cup powdered sugar, 1 cup blueberries, a diced peach, 1 T. lemon juice (mixed with the peach) and the zest of one lemon. It was DIVINE. This is a great cake for summer into fall!

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Claire de Luna August 25, 2004

This recipe is just the best. Extremely easy and so moist and tasty. It is a huge hit with ice cream on top.

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Marie Rohrer July 12, 2004

Supper yummy! We added a tsp. of almond extract as it seems to go well with peaches. Thanks!

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just eat it! August 08, 2014

Lovely cake! I cut the milk to 3/4 cup, and used 1 1/2 tsp of cinnamon but otherwise made no ingredient changes. Baked for 40 minutes in a 10.5" springform pan and served with a small scoop of vanilla ice cream. Would definitely make this again!

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Babushka May 21, 2013

Delicious. I tripled the cinnamon and measured generously for the topping. I baked an extra 10 min or so due to others' comments - took it out when the edges started to look as brown as I would want. It was so easy to cut, at first I thought it must be still raw inside. But really it was just super light, and actually it was thoroughly, perfectly cooked inside. This recipe is really easy and quick in that you don't need more than one bowl, and it seemed to be very forgiving in case your technique is not perfect (I love baking, but can be a bit lazy about it). I don't like buying buttermilk just for recipes, so I put 1 T vinegar in a measuring cup, and poured in regular milk (1% since that's what we drink) to total 1 cup of milk. This seems like a good use for fresh peaches you buy that turn out to be not as sweet as you would like for eating raw.

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deniseheth September 03, 2012

Wonderful cake, so moist. I will be making it often. Next time I'll cook it 5 or 10 minutes longer because it was a bit gooey in the center. I'll take someones advice and serve with a dollop of cinnamon whipped cream. Yummy !!!

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janantiques July 18, 2012

This was a great way to use some of our peaches. My farmers loved it! Very moist. Thanks for sharing this recipe.

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vosmom2 August 10, 2011

I needed a recipe to use some ripe peaches that I had. I made it before lunch today and shared some with the neighbors. It was delicious, just what I was looking for! I'm sure I will make it again. Thanks!

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rosehaze August 27, 2010

I'm not sure what happened. I think this is going to taste ok, it's just very very moist, almost to the point where you don't think it's done. In fact I made it last night and put it back in the oven this morning cause I didn't think it was done. Cooked another 15 min or so, still very moist. I guess I will try it when I get home.

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vlynn September 11, 2008
Fresh Peach Cake