Peach Cake With Honey Cognac Icing Recipe

Name: Peach Cake With Honey Cognac Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Butter, Unsalted; 3/4 cups Sugar; 3 whole Eggs; 2 teaspoons Vanilla Extract; 1-1/2 cup All Purpose Flour, Sifted; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1-1/2 cup Diced Peaches; 1/4 cups Greek Yogurt Or Sour Cream; FOR THE ICING:; 2/3 cups Confectioners Sugar; 2-1/2 Tablespoons Cognac; 1 Tablespoon Pure Honey

Servings: persons

FOR THE CAKE:
1 cup Butter, Unsalted
3/4 cups Sugar
3 whole Eggs
2 teaspoons Vanilla Extract
1-1/2 cup All Purpose Flour, Sifted
1 teaspoon Baking Powder
1/4 teaspoons Salt
1-1/2 cup Diced Peaches
1/4 cups Greek Yogurt Or Sour Cream
FOR THE ICING:
2/3 cups Confectioners Sugar
2-1/2 Tablespoons Cognac
1 Tablespoon Pure Honey

1
["1. Preheat oven to 350u00b0F. Butter a 9"" x 5"" x 3"" baking pan and set it aside.", "2. In a large bowl using a stand mixer or a handheld mixer, cream together the butter and sugar until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Next, add vanilla, flour, baking powder and salt. Mix until just combined.", "3. Next, gently fold the peaches and yogurt into the batter until combined.", "4. Pour batter into the prepared pan and place in the oven. Bake for 50 to 55 minutes or until the top is nice and golden and a toothpick inserted in the middle comes out clean. Once finished, remove the pan from the oven and carefully remove the cake from the pan. Allow cake to cool completely on a cooling rack.", "5. To make the icing, combine the confectioners' sugar, cognac and honey in a bowl and stir until smooth.", "6. When the cake is completely cooled place the cake on a sheet of wax or parchment paper. Slowly pour the icing on top of the cake and smooth it out with a spatula or the back side of a spoon. Allow the icing to drip down the sides of the cake. Spoon any icing that has pooled at the base back over the top of the cake until the icing has set. Slice and serve."]

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Butter, Unsalted, 3/4 cups Sugar, 3 whole Eggs, and more.

Yes, Peach Cake With Honey Cognac Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Cake With Honey Cognac Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions