Serve this delicious cake for breakfast, afternoon tea, or dessert.


YIELD
One 9x13 cake

INGREDIENTS
  • For peach sauce:*

  • 3 ripe peaches (or 1 cup frozen peaches thawed, or a can of sliced peaches, drained)
  • Splash of orange juice
  • For topping:

  • 1 stick (1/2 cup) unsalted butter, chilled
  • 1/2 cup brown sugar
  • 1/2 cup Georgia Peach Spice
  • 1 cup flour
  • 1/4 cup confectioners' sugar
  • 1 cup walnuts or pecans, coarsely chopped
  • For cake:

  • 2 cups flour (you can use part whole wheat pastry flour)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. Ground Grenada Nutmeg
  • 1/2 tsp. salt
  • 6 Tbsp. unsalted butter, softened
  • 1/2 cup Georgia Peach Spice
  • 3/4 cup granulated sugar
  • 1 tsp. Pure Madagascar Vanilla Extract
  • 2 large eggs, at room temperature
  • 1 cup peach sauce
  • 1 cup sour cream or yogurt

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NOTES

*The recipe yields more peach sauce than you'll need in the cake. Use any extra sauce to spoon over the cake when you serve, drizzle over ice cream, spoon into oatmeal or yogurt, or mix into smoothies. Keep sealed in the refrigerator and use within a week. (Recipe adapted from finecooking.com.)



DIRECTIONS

For peach sauce: If using fresh peaches (peel if desired) slice into a small saucepan. Simmer peaches with just a splash of orange juice until soft & tender. Mash peaches with a fork or puree in food processor. Let cool.

For topping: In medium bowl cut up chilled butter into small pieces. Add brown sugar, Georgia Peach Spice, flour, confectioners' sugar and nuts. Mix with your fingers until well combined & crumbly soft. Refrigerate until ready to use.

For cake: Butter a 9x13 baking pan. Line bottom of pan with parchment paper and then butter the paper as well. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg and salt. Using an electric mixer, blend softened butter with Georgia Peach Spice and granulated sugar until combined. Add eggs one at a time, beating until combined then add vanilla extract, sour cream and peach sauce to combine. Slowly add the flour mixture to wet mixture folding in until combined. Do not overmix the batter. Pour batter into prepared pan spreading out evenly. Bake at 350 degrees for about 15 min. until the edges of the cake are slightly set and the center still jiggles. With your fingers scatter the reserved topping evenly over the top of the cake. Bake 30 to 35 min. until topping is golden brown and the center springs back when lightly touched, and a toothpick inserted in center has a few moist crumbs sticking to it. Make sure to check the cake early and cover with foil if crumb topping is getting too golden before cake is set. Let cake cool on wire rack before cutting. Serve warm or at room temperature.



SERVING SUGGESTIONS

Serve with vanilla ice cream or whipped cream. Drizzle with any remaining peach sauce you have leftover. Or simply serve with fresh sliced peaches.

THANKS TO
Dia Sikorski, Savory Spice—Bend, OR

NUTRITION
Vegetarian



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