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Peach Crowned Spice Cake


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  • Spice Cake:
  • /2 cup (1stick) butter, softened
  • 1 3/4 cups cake flour
  • 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup firmly packed light brown sugar
  • 3/4 cup buttermilk
  • 2 eggs
  • Peach Sauce:
  • 1 large can (29-oz.) sliced cling peaches
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Dash cloves
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 cup whipping cream
  • 2 tablespoons confectioners sugar



Step 1

To prepare spice cake: In a large mixing bowl, beat butter until creamy.
Sift together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; add to mixing bowl along with brown sugar and buttermilk. At low speed mixer, beat until dry ingredients are not moistened; then beat at medium speed for 2 minutes. Add eggs and beat 2 additional minutes.

Turn. Into buttered 8-inch square pan. Bake at 350 degrees F. For 30-35 minutes. Allow to stand 5 minutes; turn onto wire rack to cool.

Meanwhile, prepare Peach Sauce: Drain peaches, reserving syrup; add sufficient water, if necessary, to make 1 1/2 cups. In a 1-quart saucepan, combine sugar, cornstarch, cinnamon, nutmeg, and cloves; gradually add reserved syrup. Cook butter and stir until butter is melted; stir in lemon juice.

To Serve: Split cake in two layers. Whip cream; add confectioners sugar. Spread on bottom cake half. Set aside half of the peach slices; layer remaining slices on whipped cream. Cover with top half of cake. Arrange reserve peaches on top of cake; drizzle sauce over top to glaze peaches. Cut into squares and serve with remaining sauce.

Makes 9-12 servings


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