Jewish Peach Cake

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Grease a tube pan thoroughly.

2. Step 2.

   In a small bowl, mix together ½ cup of the sugar and the cinnamon. Set aside.

3. 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.

4. Step 4.

   Pour half of the batter into the prepared tube pan, spreading evenly.

5. Step 5.

   Layer half of the drained peach slices over the batter, then sprinkle with half of the sugar-cinnamon mixture.

6. 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.

7. 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.

8. 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.