Spicey Peach Cake

Jessica Hannan

By
@PansyAlvaris

I wanted cake, and peaches, and my husband said no more pudding
I really like the sweet tart of the peaches, and the gentle heat of the spices.
My friend Marcel and I agree that I need to come up with a peach preserve and brandy/rum sauce to pour over the top.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The cake reminded me of the spice cakes I loved as a kid. My kitchen smelled amazing as this baked. The peaches, which end up on top, are so tasty thanks to the spices they're tossed in.

I'd recommend placing your springform pan on a sheet pan to avoid any messes in your oven.

Ingredients

PEACHES

1
bag frozen peaches
1/4 c
each honey and white sugar
1 tsp
nutmeg
2 tsp
cinnamon
1 dash(es)
cloves
1/4 c
unsalted butter, cut into little cubes

CAKE

1 box
duncan hines classic white cake mix
1 1/3 c
water
3
eggs
2 tsp
each, cinnamon, ground ginger, nutmeg
butter for the pan

Directions Step-By-Step

1
Preheat oven to 350*. Butter bottom and sides of a 8"x3" springform pan.
2
Place peaches in a bowl, and sprinkle sugar and drizzle honey over the top. Sprinkle the nutmeg, cinnamon and cloves over the top, and stir to coat.
3
Pour peach mixture into the pan, and dot with the butter cubes.
4
In another bowl, mix the cake mix, eggs, water, cinnamon, ginger and nutmeg, until smooth. Pour over peaches.
5
Bake in middle rack for 1 hour.
Let cool 15 minutes, then run a small knife around the edges. Unmold the cake onto a platter, peaches side up.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Hashtags: #spice, #peaches