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These are tasty little cakes. The peaches on the top are a nice hit of flavor. I would highly recommend NOT skipping the drying off the canned peach slices part. I did skip it and I ended up with doughy undercooked spots under the peach slices. I also didn't have turbino sugar so I just used regular granulated.

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*Z* May 04, 2011

6/16/04: Lennie, Thanks so much for posting this recipe. I cooked these tonight and they were delicious. I had to cook them a little longer, but I think that was my oven. I made six mini muffins and one loaf pan. Simple, pretty and scrumptious!!! I took pictures, but have to wait to get film developed, not sure how the pics will turn out. I cooked these when I saw your post in the thread, "If you could choose one recipe...." This is a keeper!! 9/23/09: I have made these quite a few times over the years. This time I substituted applesauce for the canola oi, added a pinch of cinnamon, used my mini mini muffin tin (lost my mini loaf pan) and they were just as wonderful as always. These are moist and delicious. My real desire is to try them with fresh peaches, YUMMY :)

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Bobtail September 23, 2009

Yummy! This is a terrific recipe. I had some fresh peaches I needed to use up and this was perfect! I made one larger loaf and it took about 55 minutes to cook. Wonderful flavor and very moist. The peach flavor really shines through. A definate keeper!

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JillAZ June 22, 2004
Peach Ricotta Mini Loaves