Jewish Peach Cake
20m prep 1h cook 1h ready
A moist, cinnamon-scented cake made with canned peach slices and peach juice. This sunny dessert is perfect for any occasion and will impress your guests.
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 100 mg
- Iron: 2.1 mg
- Magnesium: 11.4 mg
- Phosphorus: 97.7 mg
- Potassium: 97.6 mg
- Zinc: 0.48 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 828 ml sugar
- 14.8 ml cinnamon
- 710 ml flour
- 4 eggs
- 12.3 ml vanilla
- 14.8 ml baking powder
- 237 ml oil
- 59.1 ml canned peach juice
Prepare
- Drain 1 can peach slices
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a tube pan thoroughly.
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Step 2.
In a small bowl, mix together ½ cup of the sugar and the cinnamon. Set aside.
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Step 3.
In a large bowl, stir together the remaining 3 cups sugar, flour, eggs, vanilla, baking powder, oil, and canned peach juice until well combined and smooth.
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Step 4.
Pour half of the batter into the prepared tube pan, spreading evenly.
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Step 5.
Layer half of the drained peach slices over the batter, then sprinkle with half of the sugar-cinnamon mixture.
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Step 6.
Pour the remaining batter over the peaches, spreading gently to cover. Top with the remaining peach slices and sprinkle with the remaining sugar-cinnamon mixture.
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Step 7.
Bake in the preheated oven for 1½ hours, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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Step 8.
Let the cake cool in the pan for no longer than 5 to 10 minutes, then carefully remove from the pan and transfer to a wire rack to cool completely before serving.
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