Print Recipe

End of Summer Cake

Author: Angel Hickman Peterson


  • 4 C . Blondie Mix (available here)
  • 3 tsp . baking soda
  • 1 C . Water
  • 1/3 C . Applesauce
  • 1/2 C . Olive oil (or vegetable oil)
  • 3 T white vinegar
  • 12-18 peaches (depending on size)
  • 1 large pot of hot to barely boiling water
  • 1 sink of cold water
  • Cinnamon Whipped Cream
  • 1 C . Heavy Whipping Cream
  • 1/2 tsp . vanilla extract
  • 2 T . Sugar
  • 1/8 tsp . cinnamon


  • Mix all ingredients for 2-3 minutes on medium speed. Pour into greased and floured 9X13 pan. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.
  • Note: This recipe may need an additional 1/4 - 1/2 cup flour since it had some interesting sugar formations in the baked cake.
  • Fresh Peaches (you could use canned, but it wouldn't be near as good)
  • Blanch the peaches for 30 seconds in the hot water. Carefully transfer the peaches into the cold water in the sink. I do a batch of 6 peaches at a time. Once the peaches hit the cold water I just peel off the skin with my hands. Slice the peaches into nice medium slices and add some fruit pectin to help preserve the color. I don't add any sugar to my peaches as they usually are plenty sweet and they form their own rich sauce after an hour or so in the fridge.
  • Pour whipping cream into metal bowl that has just come from the freezer (I also like put my metal beaters into the freezer too, it just helps whip the cream more quickly the colder these things are). Whip until stiff peaks form.
  • Assembly
  • Put the desired slice of cake into a bowl and top with the peaches and whipped cream. Enjoy!!