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Sweet Peach Cake

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Sweet Peach Cake
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Makes: 10 servings adjust



  • Butter

Step 1

Place an oven rack in the center of the oven. Preheat to 325 degrees. Butter and flour a 8x8 glass baking dish.


  • 3 cups Flour, plus extra for dusting the pan
  • 1 teaspoon Baking Soda
  • 1 teaspoon Sea Salt
  • 12 teaspoon Baking Powder
  • 12 teaspoon Ground Cinnamon

Step 2

Whisk the flour, baking soda, salt, baking powder and cinnamon until blended.


  • 1 12 cups Sugar
  • 34 cup Vegetable Oil
  • 3 Eggs, at room temperature
  • 1 tablespoon Vanilla Extract
  • 15 ounces Can Sliced Peaches, drained, patted dry with paper towels and coarsely chopped into 1/2 inch pieces.

Step 3

In a separate bowl, beat the sugar, oil, eggs and vanilla. Stir in chopped peaches.

Step 4

Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake for 1 hour 10 minutes, or until toothpick comes out with no crumbs.

Step 5

Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.


  • 12 stick Unsalted Butter, at room temperature
  • 14 cup Whipping Cream
  • 2 tablespoons Water, plus more if needed
  • 2 teaspoons Vanilla Extract
  • 3 cups Powdered Sugar

Step 6

Beat the butter, cream, water and vanilla in a large bowl on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 tsp at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.
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