Peach Cake/Cinnamon Carrot Cake - The Jewish Standard

I don’t know about you, but the Jersey peaches that are in the fruit markets now are just heavenly. I sometimes find myself standing and just inhaling the wonderful aroma. With that in mind, I found a delicious recipe for peach cake. Just because I also love carrot cake, I had to include an easy recipe for that as well. It came from on of my favorite newer cookbooks, “Temptations,” published by Congregation Keter Torah in Teaneck.

Peach cake

1/2 cup sugar
1/2 cup vegetable oil
2 teaspoons lemon rind
2 eggs
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
5 peaches, peel and pit them, and then slice.

Topping, optional

1/2 teaspoon cinnamon
1/3 cup chopped walnuts
1/4 cup sugar

Preheat the oven to 350 degrees.

Spray a square pan with Pam spray.

Beat oil and sugar together, add the lemon rind and finally the eggs, one at a time. Beat well.

In a separate bowl, sift the baking powder, flour, and salt.

Add 1/3 of this to the liquid mixture at a time and beat well each time.

Pour half the batter into the prepared pan. Layer the peaches on top, then cover with the remaining batter.

If you want to make the topping, combine the cinnamon, sugar, and walnuts and sprinkle on top of the cake batter.

Bake for 45 minutes, or until a toothpick comes clean.

Cinnamon Carrot Cake with raisins and walnuts

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt