Spiced Peach Cake

posted in: Essential Oil Tips | 0

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!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350°F
  2. Grease and flour a bundt pan or a 13×9 inch pan.
  3. In small bowl, combine first 7 ingredients (down to the nutmeg.) Set aside.
  4. In a medium bowl, cream sugar and oil. Add eggs one at a time, beating for 1 minute after each addition.
  5. 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.
  6. 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.
  7. Cool in the pan on a wire rack for 10 minutes, then turn out of the pan to finish cooling.
  8. Serve with whipped cream and peach sauce (recipe below) or berries, if desired. (Raspberries would be amazing with this!)

Peach sauce:

  • 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

Directions:

  1. 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”.)
  2. Pour over the cooled cake or serve on the side.
  3. Enjoy!

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