This recipe was born out of sheer exhaustion.
You wanna piece-a me?
It involves a yellow cake mix, some gnarly old bruised (but still sweet and tasty) peaches and some odds and ends sitting around my house.
pre bake, all pretty with the peaches on top
The peaches were free, thanks to a co-worker who works the farmer’s market. Bruised and battered, he said they would be free to a good home. A cake is a good home, right?
post bake, sunken peaches. oh well.
But crap, it’s a Monday night and who ISN’T wiped out on a Monday night? Maybe it’s just me but typically I don’t cook on Monday nights. Generally that’s what we call “burrito night” around these parts.
still peachy
So go ahead and check this out if you find yourself in a similar situation. Or not in a similar situation, the cake is still damn good.
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Easiest Peach Cake
1 box yellow cake mix (with whatever ingredients the box calls for–in most cases, eggs, water and oil)
3 large peaches, or 4-5 small ones
1 tsp cinnamon
3 Tbsp amaretto
1/4 cup sliced almonds
granulated sugar
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Preheat oven to 350*.
Peel and cut the peaches into chunks. You can reserve some to decorate the top, like I did, but truthfully, all the slices sank into the cake.
Prepare the cake mix as directed, then add the amaretto and cinnamon. Fold in the chunks of peaches. Pour into a greased and floured springform pan. Top with peaches if desired, then scatter on the sliced almonds and a bit of granulated sugar–approximately 2 Tbsp.
Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
This is a moist cake that is best served warm with a scoop of vanilla ice cream. It’s probably good for breakfast, too.
