If you can't wait for summer then grab a can of peaches! Of course canned peaches that are prepared at home are best. Store canned peaches are OKAY if they are not in that syrupy goop. Fresh are the best!!! I am one of those people that will add so much fruit to a recipe that I often add a minute or few to baking time because the moisture content is so high. I have yet to be unhappy about it. So I recommend acting on gluttony especially with fruit and vegetables! Cut down on the sugar or oil if you wish instead! If the batter looks to not be moist enough slowly add some back and mix and see the results.
* 3 eggs, beaten
* 1 cup white sugar
* 1/2 C light br. sugar
* 1/2 C olive oil
* 2 cups all-purpose flour (I used organic whole wheat- so good)
* 1 teaspoon salt
* 1 teaspoon ground cinnamon (or vanilla)
* 1 teaspoon baking soda
* fresh peaches - peeled, pitted and sliced ( I used 6 fresh peaches and chopped them small. And you can use ANY fruit that bakes well in this. Berries I recommend blending 1/2 to most of them and then folding in whole berries last.
* 1/2 cup chopped pecans (optional)
* (1 tsp vanilla extract for any cake cake where it will come through, cinnamon often is so strong it over powers any vanilla you may add)
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine the eggs, sugar (sugars are usually best in the wet mix), oil, mixing wet together first and then mixing dry and combining after usually helps thoroughly combining, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
3. Pour into greased, oiled or buttered (sift flour into it if the pan tends to stick) 9x13 inch pan, I used a bundt pan, and bake at 375 degrees F (190 degrees C) for 50 minutes or until done. Should be firm on top and when pressed the cake bounces back into place.
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