Spicey Peach Cake

By Jessica Hannan
@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.

Rating:

★★★★★ 3 votes

Comments:

8 Comments

Serves:

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

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

How to Make Spicey Peach Cake

Step-by-Step

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.