Peach, Pecans and Cinnamon Cake

My daughter and I were invited to a barbeque upstate today, at one of my colleagues' country house. I knew it was an approximately 3 hours drive to get there, so I needed a cake that would travel well under any weather conditions. I decided to make this one:

This cake can be made with fresh ripe peaches or pears.

 Ingredients:

• 4 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup orange juice
• 2 teaspoons vanilla extract
• 2 cups sliced fresh or frozen peaches
• 1/2 cup chopped pecans, optional
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• powdered sugar

Preparation:

Preheat oven to 350°. Beat eggs well; add 2 cups sugar and the oil, beating until well blended. 

Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with orange juice. Blend in the vanilla extract. 

In a separate bowl, toss the sliced peaches (and pecans, if using) with 1/4 cup sugar and the cinnamon.

Pour about one-third of the batter into a greased, and floured tube pan. Layer one-half peach mixture over it. Cover with another one-third of batter and the remaining peach mixture. Spread remaining batter over the last layer. 

Bake at 350° for 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack. Sprinkle with powdered sugar.

And that's it! Enjoy!