Ingredients for South Carolina Fresh Peach Cake
- All Purpose Flour
- Baking Soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 cups (300g) granulated sugar
- Vegetable Oil
- Fresh Peaches
- 1/2 cup (60g) chopped pecans
- whipped cream (optional, for garnish)
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How to Make South Carolina Fresh Peach Cake
- Preheat oven to 375°F (190°C). Grease and flour a 13x9x2 inch baking pan.
- In a medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, beat together 2 large eggs, 1 1/2 cups (300g) granulated sugar, and 1/2 cup (120ml) vegetable oil until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 4 cups (about 500g) peeled and sliced fresh peaches and 1/2 cup (60g) chopped pecans. Lightly toss the peaches and pecans in 2 tablespoons of the flour mixture before adding to the batter to prevent them from sinking.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before cutting into squares.
- Garnish each square with a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
127g
Fat
15g
Carbs
16g
