Peach Cake With Cream Cheese Frosting

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 3 large eggs, beaten
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups sliced peaches (canned peaches that have been rinsed work better than fresh)
• c. chopped nuts (optional)
• 3 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/2 teaspoon ground ginger

Recipe

• 1 the cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
• 2 in the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
• 3 in another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
• 4 add to the egg mixture and beat until just combined; the batter will be sticky.
• 5 with a spatula or wooden spoon, fold in the peaches and nuts.
• 6 pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
• 7 let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
• 8 the frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
• 9 gradually add the powdered sugar and ginger; beat until smooth.
• 10 apply the frosting to the cooled cake.
• 11 cut into thick slices and serve.