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Saturday, October 27, 2012

Peach Spice Cake

So way back in August, I had a basket full of peaches fresh from the orchard that were tempting me from the counter.  I had many plans for them initially, peach cobbler, peach kolaches, peach pie, etc.  This peach spice cake wasn't on the list but as I was perusing a new cookbook that I picked up at The Lady and Sons restaurant in Savannah, GA while we were on vacation, I found a recipe for Fresh Pear Cake that sounded delicious.  Paula Deen can generally be trusted for baked goods so I didn't hesitate for too long before deciding to make this.  But not with pears and a bit of a doctored spice mixture - mostly because I'm not really a big pear fan and I really like ginger with peaches.  I also subbed applesauce for oil because everyone knows Paula's recipes can usually stand to cut out a few calories.  Yes peach season has passed... but you could sub apples for peaches and this would be delicious as well.

Peach Spice Cake
Adapted from The Lady and Sons: Just Desserts

2 cups sugar
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1 tsp allspice
1/2 cup vegetable oil
1 cup unsweetened applesauce
3 eggs
1 tsp vanilla extract
3 cups peeled, pitted, and diced peaches

2 oz cream cheese, softened
2 T milk
1 cup powdered sugar

Preheat oven to 350 degrees.  Spray a bundt pan with baking spray or butter and flour.

Combine sugar, flour, baking soda, salt, cinnamon, ginger, cloves, and allspice in a large bowl.  Add the oil, applesauce, eggs, and vanilla and mix well.  Gently fold in peaches.  Pour mixture into pan and bake for approximately 1 - 1 1/4 hours until a skewer inserted in the center comes out clean.  Cool about ten minutes in the pan and then invert onto a wire rack to cool completely.

Before serving, combine cream cheese, milk and powdered sugar and whip in a mixing bowl to make a thick glaze.  Pour over the cake.  The glaze should coat a spoon but still run down the sides of the cake.

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