Peach Cake and Glaze



Me and my cravings, right? I think most of my post are inspired by my stomach’s will and constant lust for munchies. What was on my tummy’s brain today? Peaches. Specifically, peach cake. How did I make it? Well, here’s the recipe!


2 C all-purpose flour

1/2 tsp of cinnamon

3 large eggs

1/8 tsp of salt

3/4 C of sugar

1/2 C light brown sugar

3/4 C of vegetable oil

2 fl oz of milk

1 tsp of baking soda

1 can of 14.5 fl oz No Sugar Added Sliced Peaches

*Note: Do not throw out the peach juice. You’ll use it for the glaze.


1) Preheat the oven to 350 degrees. 

2) March your way up to the bowl or mixer you intend to use, stare it right in the what should be its face, and then add the eggs, sugars, and cinnamon to it’s orifice. Mix the ingredients until the eggs are no longer visible.

3) Now, those dry ingredients are too dry, and alone they are bitter and unsatisfying. It is time to change their world by adding them to the wet ingredients. Sift in the flour, baking soda, and salt and mix.
OLYMPUS DIGITAL CAMERA4) Before you add the sliced peaches, I recommend you chop them up. This decision is  entirely up to you but like I said, chop them up and then add them to your mixture.
5) The time has come to bake your cake! Grease whatever baking pan you intend to use and bake from 35-40 minutes or until it passes the stabbing test.  Stab your cake with a toothpick or cake tester right in the heart. If the tester or toothpick comes out clean, the cake is done.


The Glaze


1 stick of butter

1 1/2 C of powdered sugar

1/4 fl oz of peach juice (from the can you previously used)

In a sauce pan, melt 1 stick of butter then add the powdered sugar and the peach juice. Make sure to constantly stir, you don’t want a goopy mess. It should look something like this:

Puncture your cake multiple times with a toothpick and then poor the glaze over the wounds.


And you are done! Hallelujah!


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