Spicey Peach Cake
By
Jessica Hannan
@PansyAlvaris
4
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.
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.
Blue Ribbon Recipe
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
- 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
- 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
PEACHES
CAKE
How to Make Spicey Peach Cake
- 1Preheat oven to 350*. Butter bottom and sides of a 8"x3" springform pan.
- 2Place 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.
- 3Pour peach mixture into the pan, and dot with the butter cubes.
- 4In another bowl, mix the cake mix, eggs, water, cinnamon, ginger and nutmeg, until smooth. Pour over peaches.
- 5Bake 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.
