Sweet Peach Cake


8 to 10 servings
Butter, for greasing the baking dishbutter1
3 cups all-purpose flour, plus extra for dusting the panall purpose flour3
1 teaspoon baking sodabaking soda1
1 teaspoon fine sea saltfine sea salt1
½ teaspoon baking powderbaking powder½
½ teaspoon ground cinnamonground cinnamon½
1 ½ cups sugarsugar1 ½
¾ cup vegetable oilvegetable oil¾
3 large eggs, at room temperatureegg(s)3
1 tablespoon vanilla extractvanilla extract1
One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into ½-inch piecespeach(es)1
½ stick unsalted butter, at room temperatureunsalted butter½
¼ cup whipping creamwhipping cream¼
2 teaspoons vanilla extractvanilla extract2
3 cups powdered sugarpowdered sugar3


Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-by-9-by-2-inch glass baking dish.

Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.
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