I had previously mentioned, when I posted my cherry cake recipe, that I was working on a peach variant. Today I had the opportunity to fine tune it, and I believe I finally got it right. It's a bit more bland than the cherry, but you'd expect that: peach is not such a smack-you-in-the-face flavor as cherry, nor would you really want it to be, I think. In my opinion, the peach has just the right amount of flavor for peach.
Note that, for this to be any good, you must use proper canned peaches. Do not go to the grocery store and buy flavorless crunchy picked-green canned peaches. Nothing good can come from that.
So, without further ado, the recipe for peach cake:
1.5 cups of (granulated white) table sugar
1/4 cup oil
1/2 cup milk
2.5 cups all-purpose flour
1 tsp. soda
1/2 tsp. cinnamon
1/8 tsp. ginger
2 tsp. vanilla flavoring or extract
about 1/2 cup of the blended peaches
1/3 cup sugar
1 TBSP cornstarch
1/4 tsp. almond extract (optional, or vanilla)
Preheat the oven to 350F.
Combine the larger portion of the peach puree with the sugar and eggs and beat until foamy, then beat in the oil and milk. Stir the dry ingredients together and then add them to the peach mixture. Beat until smooth and pour into a bundt pan. Bake at 350F for about 50 minutes (depending on your oven). When it's almost done, start the glaze (below). Let the finished cake cool in its pan for 5-10 minutes, then invert it onto a plate. Spoon glaze over the top while they are both still hot. If you get the top of the cake coated and a decent amount dripping down the sides and there is still glaze left, it can be spooned over individual slices while it lasts.
To make the glaze, combine the peach juice, the remaining half cup of peach puree, the 1/3 cup of sugar, the cornstarch in the saucepan. Stir and bring to a boil over medium heat, stirring frequently, until it thickens up. When you are just about ready to spoon the glaze over the cake, stir in the almond extract.