Caramel Peach Cake Recipes

CARAMEL PEACH CAKE

Steps:

• Beat ¼ c margarine at medium speed with an electric mixer until creamy; gradually add ½ c sugar, beating well. Add egg, and beat until well blended.
• Combine flour, baking powder, soda and allspice; stir well. Add flour mixture to margarine mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition. Stir in peaches, almonds, ¾ tsp vanilla extract and almond extract.
• Pour batter into a 6-cup nonstick bundt pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and let cake cool completely on wire rack.
• Melt 2 Tbsp margarine in small saucepan. Add brown sugar and cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat; add milk, stirring well.
• Add powdered sugar and ¼ tsp vanilla extract; beat at medium speed with an electric mixer until mixture is smooth. Drizzle powdered sugar mixture over cooled cake.

CARAMEL PEACH UPSIDE-DOWN CAKE

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
• Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
• Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
• Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl.
• Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
• While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
• Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
• Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.
• Serving suggestions: Vanilla ice cream or whipped cream.

CARAMEL PEACH DUMP CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees. Spray a 9 inch cast iron skillet with nonstick spray.
• Spread peaches evenly across the bottom of the prepared pan. Drizzle caramel over peaches then pour peach nectar over peaches.
• Next sprinkle cinnamon and nutmeg over peaches then drizzle vanilla over peaches.
• Cover peaches completely with yellow cake mix then drizzle melted butter on top.
• Bake for 50-60 minutes. Serve with vanilla ice cream and caramel sauce.

CARAMEL-PEACH UPSIDE-DOWN CAKE WITH BOURBON

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
• For the caramel peaches: Butter a 9-inch cake pan, line the bottom with parchment paper and brush the paper with butter.
• Combine the sugar, corn syrup, allspice if using and 1 tablespoon water in a medium saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat to high and cook without stirring until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
• Halve and pit the peaches, keeping their skins intact. Cut each half into 3 wedges. Arrange the wedges in concentric circles over the caramel in the pan. Sprinkle the bourbon if using over the top of peaches. Set aside.
• For the cake: Whisk together the flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and sugar in a large bowl with a hand-held electric mixer on low speed, about 1 minute. Increase the speed to high and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for the first to be fully incorporated before adding the second. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture. Increase the speed to medium and mix briefly to make a smooth batter.
• Pour the batter over the peaches and smooth the top. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
• Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with vanilla ice cream or whipped cream if using.