Summer seems to be here, and with it, a lot less time in the kitchen (and on the computer, hence the super delayed post. Sorry!) My days have been full of hikes, bike rides, walks, and basically anything I can do with the Munchkin that involves the sunny outdoors. I’ve also had a “spring cleaning” streak in which I’ve organized the garage, the baby room, and the fridge/freezer, in which I found a true gem: frozen peaches from last summer’s crop that my brother and sister-in-law brought back from Washington. Yum!
I quickly set my brain in gear thinking of peach recipes. I’m not exactly sure how I ended up with a spiced peach cake, since the spice flavors are more of a fall thing. But nevertheless, it was delicious. Especially with a healthy (or not so healthy) dollop of whipped cream to accompany it. Mwahahaha
When making the cake, I just drizzled the peach sauce over the entire cake, but I think next time I’ll leave it as a sauce to put on each piece. It would just be prettier that way. Here it is before the sauce…
…and after. The peach sauce tasted a lot better than it looks. You’re just going to have to trust me on that 🙂
I can’t tell you how good this cake made my house smell. Though the peaches were frozen, they still smelled fresh, like bright, juicy, sweet bites of sunshine.
I served this up to my mom and siblings, and all I heard were ooo’s, ah’s and mmm’s 🙂
So give it a go and leave a comment! Also, if you like what you see, feel free to Pin it or post it to Facebook!
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 Tbsp cinnamon
- 1/2 tsp cloves
- 3/4 tsp nutmeg
- 1/2 cup oil
- 1 1/2 cup sugar
- 2 eggs
- 1 1/2 cups pureed peaches, fresh or thawed
- Preheat oven to 350°F
- Grease and flour a bundt pan or a 13×9 inch pan.
- In small bowl, combine first 7 ingredients (down to the nutmeg.) Set aside.
- In a medium bowl, cream sugar and oil. Add eggs one at a time, beating for 1 minute after each addition.
- Mix dry ingredients and pureed peaches alternately into the batter: half the flour mixture, 1 cup of the peaches, the rest of the flour mixture, and the remaining 1/2 cup of peaches, beating well after each addition.
- Turn batter into prepared pan, and bake on center rack of the oven for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then turn out of the pan to finish cooling.
- Serve with whipped cream and peach sauce (recipe below) or berries, if desired. (Raspberries would be amazing with this!)
- 1 cup peaches, roughly chopped (I just pulsed mine in my already peachy blender, just making sure to leave some texture)
- 2 Tbsp honey, or to taste
- 1 tsp cinnamon, or to taste
- Combine all ingredients in a small pan over medium high heat until bubbly and slightly thickened (you can add cornstarch if you want a really thick sauce. I wanted to keep mine pretty “natural”.)
- Pour over the cooled cake or serve on the side.