Virginia Pehl | Central Texas EC

Hailing from Stonewall, in the heart of peach country, Pehl uses her orchard bounty to make this moist and fragrant cake (which she calls a “loaf”). Paired with strong coffee and cream, it’s also the perfect weekend breakfast.

Cake

2 cups flour
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt
2 cups peaches, mashed
1/3 cup peach juice, reserved from mashed peaches

Topping

1/4 cup light brown sugar
1/4 cup chopped pecans

1. Preheat oven to 350 degrees. Butter and flour a tube pan or a 9-by-13-inch baking pan.

2. CAKE: Combine all cake ingredients in a large mixing bowl and beat thoroughly to combine. Pour the batter into prepared pan.

3. TOPPING: In a small bowl, combine the brown sugar and chopped pecans. Sprinkle the pecan mixture over the cake.

4. Bake about 40 minutes, until the cake is springy to the touch and a toothpick inserted in the middle comes out clean.