• Shabi Aminicheryani

Heavenly Peach Pecan Cake

Updated: Jun 30

Peach is such a gorgeous #fruit, including few different colors, red, orange and yellow, which makes this fruit super unique. For any #chef beauty of the food is always inspiring. During summer, when the #Ontario’s tasty #peaches are available, I always like to use those in so many different ways. I make jam, smoothie, fruit salad and of course cakes. This Heavenly Peach #Pecan, it’s one of my favorite #recipe . It can be baked as a upside down #cake or the same way I made it. I hope you give this recipe a try and enjoy it. Click on the picture below to watch the step by step video.



Ready in 1 hour

Method used: one bowl method

Makes one 8 inch cake (tall pan)


Ingredients


  • Flour 1.5 cups

  • Sugar 1 cup

  • Baking powder 1/2 Tbsp

  • Salt 1/4 tsp

  • Eggs 3

  • Milk 1/2 cup

  • Yogurt 1/4 cup

  • Pure Vanilla extract 1 tsp

  • Butter and oil 1/2 cup (use half and half)

  • Fresh peach 1-2 depending on the size

  • Pecan 1/2 cup (enough to cover the top trim of the cake)

Ingredients For the top sauce (easy caramel sauce)

  • Brown sugar 2 Tbsp

  • Butter 1 Tbsp

  • 10% cream or milk 1/2 Tbsp

  • Direction: bring butter, brown sugar and cream or milk to boil in a small pan and cook until thickened (1-2 minutes)




Preparation

  1. Pre-heat oven 350 degrees F

  2. Prepare a 8 inch cake pan and set aside

  3. Sift flour, sugar, baking powder, and salt (dry ingredients) in a big bowl, mix together and set aside

  4. Slice the peaches, vertical slices for the top (not too thin), also dice some for inside of the cake and set aside

  5. In a separate bowl mix oil, eggs, vanilla extract, milk, and yogurt (wet ingredients)

  6. Using a hand mixer beat butter into the dry ingredients, and then add the wet ingredients and beat on low speed (enough to mix all the ingredients without over mixing)

  7. Add the 1/3 cup of diced peaches to the batter and mix using a spatula

  8. Pour batter into prepared cake pan, cover the top trim with pecan and then add the sliced peaches completely covering the rest of the cake (refer to video)

  9. Make the caramel sauce according to the steps above

  10. Drizzle the sauce on top of the peaches and pecans before baking

  11. Bake until toothpick inserted in the center comes out clean

  12. Once the cake is completely cool, take it out of the pan and transfer to a serving plate. Then dust it with icing sugar, and add some fresh peach slices to decorate




NOTE:

  • This cake is ideal for tea party or brunch in summer time

  • Bring butter, eggs and dairies to room temperature

  • It is best to turn the cake in the oven half way of the baking time

  • Always leave the cake to cool down completely before taking it out of the pan, otherwise it will break

  • You can drizzle the sauce on top and dust the cake with icing sugar before serving



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