This recipe came from a glorious Junior League cookbook from the 80s, Atlanta Cooknotes. Sadly “Aunt Eileen” is not my Aunt Eileen, but perhaps she is Mrs. Wendling Peacock’s.
Sadly, I didn’t get a good picture of the cake in its whole Bundt-y form because some of the peaches sunk to the bottom, so it wasn’t that pretty, flawless image that I was looking for. It was still very delicious and could almost be coffee cakeish. It suited very nicely for a party that had fruit and punch and cheesecake squares along side. It’s not overly sweet, but I would still feel weird about serving it for breakfast…if that makes sense.
Aunt Eileen’s Peach Cake
2 cups sugar
1 cup vegetable oil
3 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
2 cups sliced fresh peaches (I would make my slices smaller next time to prevent sinking)
1/4 cup sugar
2 teaspoons cinnamon
Optional: Confectioner’s sugar for topping
Preheat oven to 350 degrees. Beat eggs and add sugar and oil, mixing well. Combine flour, salt, and baking powder; add to egg mixture alternately with orange juice (just an FYI, the orange juice to flour ratio is like 1:12). Add vanilla extract. In a separate bowl, toss peaches with sugar and cinnamon. Pour one third batter into a greased, lightly floured tube or Bundt pan. Layer one half peach mixture over it. Cover with one third batter and the remaining peach mixture. Spread remaining batter over all. Bake one hour. Cool cake ten minutes before turning out onto wire rack.