| Level: | Easy |
| Total: | 3 hr 5 min |
| Prep: | 15 min |
| Inactive: | 1 hr 40 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- Butter, for greasing the baking dish
- 3 cups all-purpose flour, plus extra for dusting the pan
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
- 1/2 stick unsalted butter, at room temperature
- 1/4 cup whipping cream
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Instructions
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
- Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
- For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 669 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 2 g |
| Sugar | 71 g |
| Protein | 6 g |
| Cholesterol | 80 mg |
| Sodium | 405 mg |
Reviews
Hello from Food Network Kitchen: some of you noticed that the recipe and Giada’s instructions from the show differed– the correct baking temperature is 350 F. The recipe has now been updated. Thank you for bringing this to our attention!
It’s in the oven baking ,but I’m not quite sure of the consistency. It was very thick & gummy scooping it into the baking dish….we shall see..
Can I use canned apples instead of canned peaches for Giada’s sweet peach cake??
Did not enjoy this cake, was very dense and tough. Frosting was not the best either. I will not make this again.
Why are the peaches listed as a frosting ingredient ?
When I watched her make this cake it turned out like a burnt brick, but what do you expect when you bake it for an hour and fifteen minutes on 350!!!! It wasn’t moist it wasn’t light it was a burnt brown hard brick!!! She needs to stick to what she knows best and that’s maybe pasta but I can tell you it’s NOT cake.
Not sure what the problem is, but this cake is awesome. I did make a cream cheese frosting with this cake. I also added nutmeg to my batter as well as cinnamon.
I baked this cake this afternoon after watching the episode last night. This cake is exceedingly dense and heavy; reminding me of something one would serve at the Christmas holidays rather than at the height of summer. After reading another review that recommended using lemon zest to cut the sweetness of the frosting, I followed the advice and I also left 1/2 cup of powdered sugar out. The frosting was still too sweet. Although this wasn’t “awful”, it is certainly NOT one of Giada’s better offerings. I will probably not make this again.
I baked this cake today . To be honest with you ,I didn’t like it ,because cake is flavourless and the texture of cake is almost like bread . I think 3 cups of flour is too much and the frosting is too sweet. This cake is so reach and I think it is not suitable for summer season. not refreshing and light. As a pastry chef, I do not recommend this recipe .
This is a good, solid recipe. It tastes like a little old lady made it in Italy in a bakery. No joke. NOTES: I skipped the baking powder, and the cake rose to perfection–not too high, not too low. Ok, ok, I did that on accident, but it turned out great! I used 23 oz. of peaches, and it tastes great (my grocer doesn’t carry 15 oz. servings). IF ICING IS TOO SWEET for you: ZEST. Lemon zest gently cuts the sweetness and keeps the icing nice and light. Use a light-hand to make a pinch or so of lemon zest. Add about 3 to 5 shreds of zest into the bowl of icing, and use your handheld mixer to stir it all together. Add more to taste. I have an old gas oven, and my cake baked for 1 hr. & 20 mins. at 325 degrees. Do the knife test, increasing your time at 10 min. increments after about 50 mins. to 1 hr. of baking, depending on knife test results. This is an interactive cake, but it is a joy to make. It’s fitting for breakfast, brunch, or as an afternoon snack with coffee. Thank you, Giada!