Peach Snickerdoodle Cake

🧂 Ingredients

• 1 1/2 cups canola oil

  or coconut oil
• 3 large eggs
• 2 tsp. real vanilla extract
• 2 cups granulated sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 3 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 3 cups peaches

  peeled and diced
• 1 cup pecans

  or walnuts, chopped
• 10 oz. Hershey's cinnamon chips
• 1 cup brown sugar

  packed
• 1 stick unsalted butter
• 2 tbsp. real vanilla extract
• 1 tsp. cinnamon

Instructions

• 1 Beat together oil, granulated sugar, eggs, 2 tsp. vanilla, cinnamon, baking soda
  and salt in a large mixing bowl with an electric mixer until smooth.
• 2 Stir in flour, peaches, cinnamon chips and nuts.
• 3 Pour into well-greased and floured bundt pan.
• 4 Bake 1 ¼ hours to 1 ½ hours at 350° or until knife or bamboo skewer inserted in
  center comes out clean.
• 5 Cool cake completely.
• 6 Using a rubber spatula, carefully ease the cake away from the edges of the bundt
  pan all the way around.
• 7 Invert cake onto a plate.
• 8 Bring to a boil the butter, brown sugar, 1 tsp. cinnamon and 2 tbsp. vanilla in
  a small sauce pan.
• 9 The glaze thickens and hardens as it cooks and cools.
• 10 Working quickly, drizzle spoonfuls of cinnamon icing over inverted cake.
• 11 The glaze will harden pretty fast so continue to drizzle icing over cake until
  all of it is used up.
• 12 Let dry about 15 minutes before cutting or wrapping cake with plastic wrap.

Nutrition Info