Peach Sheet Cake Recipe 455

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PEACH SHEET CAKE RECIPE - (4.5/5)



Peach Sheet Cake Recipe - (4.5/5) image

Provided by melissaf

Number Of Ingredients 12

Coconut Pecan Frosting:
2 cups unbleached all-purpose flour
1 teapoon baking soda
1/2 cup canola or coconut oil
2 cups sugar
2 eggs
4 cups fresh, finely diced peaches
1 cup sugar
1 stick butter
2/3 cup evaporated milk, half-and-half or heavy whipping cream
1 cup coconut
1 cup chopped walnuts or pecans

Steps:

  • Stir all the ingredients with a wooden spoon. Pour into greased and floured 10x15" pan, or spray with Baker's Joy cooking spray. Bake 40-45 minutes at 350° or until toothpick inserted in center comes out clean. Frosting: Cook sugar, butter and evaporated milk over low-medium heat for 10 minutes. Remove from heat. Add coconut and nuts. Stir to combine. Pour over cake while hot

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  • Combine the first five ingredients for the sheet cake in a large bowl and gently whisk until combined. In a small saucepan, combine the butter and milk and cook until the butter has melted and the mixture is warm. Whisk the milk/butter mixture into the dry ingredients, stirring until just combined. In a small bowl, whisk together the eggs, sour cream and almond extract. Whisk the eggs/extract/sour cream mixture into the batter until just combined. Pour the batter into a large parchment paper-lined and greased baking sheet (15″x10″). Bake at 375F for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
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  • In a large bowl, combine the heavy whipping cream and vanilla extract and beat on high until stiff peaks form. Spread the whipped cream over the cooled sheet cake and top with the caramelized peaches (don’t worry if they’re still a little warm, but make sure they’re not hot). Serve immediately.

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