Peach Cake

I will always think of my grandma, Memaw, with peach cake. She is not a cook per se but used to take the abundance of peaches from her tree, chop them into tiny pieces, stir them into boxed yellow cake mix and bake them in a 9x13" pan for everyone to nibble on. So good. A slightly upgraded version as a nod to one of my favorite ladies. Plums, apricots, nectarines, all work here.

If you are in fact making this for entertaining, bake it the morning of. It gets better as it settles into itself a bit and is lovely with a scoop of vanilla bean ice cream. This is best in an 8” springform, no larger. Use a square or cast iron as an alternative.

Dairy free alternatives for the butter and milk are absolutely fine here. I tried it with avocado oil with great luck.

Recipe adapted from Zoe Bakes Cakes.