Fresh peach cake from Food Network Magazine, June 2011: The Grilling Issue (page 170) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on September 20, 2018

    This was a good way to use up some peaches that were disintegrating on my counter. They were so soft I wasn't able to peel them correctly and that turned out to be just fine. I misread the recipe and added the cinnamon to the batter instead of on top and that was also fine. I also used about 1/4 cup less sugar for the topping/sugar layer and the cake was still pretty sweet. Like the other poster, if I made this again I'd add some cardamom, ginger or nutmeg. The cake was very nice as published but I always like more spice in my cakes.

  • apattin on August 19, 2018

    Very nice. Next time, I'll try cardamom instead of cinnamon (because I like cardamom + peaches). Use 1/2 tsp in the batter and 1/4 tsp in the fruit. and 1/4 cup less sugar. The bottom of the cake is soggy, but I'm not sure how to avoid that when you are baking fresh fruit close to the bottom... not worried! Later: will try tossing fruit in 1/4 cup flour to absorb moisture. Also bake in dark pan like a round 10 inch.

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