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October 2002 Issue
Cinnamon-Peach Cake
by Ronda L. Halpin
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Every year, I go nuts with peaches in September. That's when my local market gets its shipment of peaches from Idaho. Now, I know what you're thinking. You're wondering why Idaho. Well, I don't know what it is about these peaches, but they are -- bar none -- the best peaches I've ever had in my life! So I usually get a crate or two of them and have them with breakfast, lunch and dinner for a while. But my favorite way to enjoy them is as dessert.

This month, in honor of the season's last peaches, I present to you a simple cake that finds its way to my table frequently during Idaho peach season. The combination of juicy peaches, fluffy cake and intense cinnamon makes it a perfect cake to share with others. I've heard rumors that you can also use other fruit like chopped pears or apples, but I can honestly say that nothing compares with peaches. That is, until I get caught up in the apple harvest!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Cinnamon-Peach Cake

  • 1 1/2 c. sugar
  • 1/2 c. margarine, softened
  • 1 tsp. vanilla extract
  • 3/4 c. lowfat cream cheese, softened
  • 2 eggs
  • 1 1/2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 3 c. chopped peaches (2-3 peaches)
  • 1/4 c. sugar
  • 1/2 tsp. ground cinnamon
Preheat the oven to 350°F.

Combine the sugar, margarine, vanilla extract and cream cheese in a large bowl. Blend them well with an electric mixer. Add the eggs -- one at a time -- beating well after each addition.

Combine the flour, baking powder, salt and cinnamon in a medium bowl. Carefully add the mixture by thirds to the egg mixture, beating well after each addition.

Carefully fold the peaches into the prepared batter, being careful not to overmix or crush the peaches. Pour the mixture into a 10-inch springform pan that's been sprayed with cooking spray.

Combine the topping ingredients and sprinkle evenly over the batter in the pan. Bake for 1 hour and 15 minutes or until a toothpick inserted near the center of the pan comes out clean. Cool completely and release the collar of the springform pan. Serve warm or cold with vanilla ice cream.

  • Yields: 12 servings
  • Preparation Time: 1 hour and 30 minutes

Editor's Note: Find more recipes using peaches by visiting the Rise 'n Shine column.

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