Peach Spice Cake with Caramel Sauce Recipe

Name: Peach Spice Cake with Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/2 cup (packed) dark brown sugar; 6 ripe freestone peachespeeled, halved lengthwise and pitted; 1 3/4 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon ginger; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1 stick plus 2 tablespoons (5 ounces) unsalted butter, softened; 1 cup (packed) dark brown sugar; 1 teaspoon pure vanilla extract; 1/4 teaspoon finely grated lime zest; 3 large eggs; 1/2 cup half-and-half; Creamy Caramel Sauce

Servings: persons

2 tablespoons unsalted butter
1/2 cup (packed) dark brown sugar
6 ripe freestone peachespeeled, halved lengthwise and pitted
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 stick plus 2 tablespoons (5 ounces) unsalted butter, softened
1 cup (packed) dark brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon finely grated lime zest
3 large eggs
1/2 cup half-and-half
Creamy Caramel Sauce

1
PREPARE THE CAKE Preheat the oven to 375.
2
Butter a 9-inch round cake pan.
3
In a large ovenproof skillet, melt the butter.
4
Stir in the sugar over low heat.
5
Arrange the peach halves in the skillet, cut side up.
6
Cover with foil and bake for about 10 minutes, or until the peaches are tender and the sauce is syrupy.
7
Transfer the peaches to the prepared cake pan, cut side up.
8
Spoon the brown sugar sauce over the fruit and let cool.
9
Lower the oven temperature to 350.
10
In a medium bowl, sift together the cake flour, baking powder, ginger, cinnamon and salt.
11
In another bowl, using a handheld mixer, beat the butter with the brown sugar until fluffy.
12
Beat in the vanilla and lime zest.
13
Add the eggs, 1 at a time, beating well after each addition.
14
Fold in half of the dry ingredients.
15
Fold in the half-and-half and then fold in the remaining dry ingredients.
16
Spoon the batter over the peaches in the cake pan and bake for about 1 hour, or until a tester inserted in the center of the cake comes out clean.
17
Let cool to room temperature, then run a knife around the side and invert the cake onto a plate.
18
Cut into wedges and serve with the Creamy Caramel Sauce.

871

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/2 cup (packed) dark brown sugar, 6 ripe freestone peachespeeled, halved lengthwise and pitted, 1 3/4 cups cake flour, and more.

Yes, Peach Spice Cake with Caramel Sauce 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.

Peach Spice Cake with Caramel Sauce

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