Double Peach Cake + Toffee Sauce

This Double Peach Cake + Toffee Sauce is rich, dense, buttery, and the perfect way to celebrate an excess of peaches!

I think adding pureed or grated fruit/vegetables to cake is one of the best ways to ensure that the cake turned out soft and dense(the two most important cake qualities, in my book). 

This cake uses grated peaches in the batter for a fragrant, moist crumb, and it also features sliced peaches on top of the cake…nice to look at, and even nicer to eat under a river of toffee sauce!

If you don’t have a grater, you can lightly puree the peaches in a food processor. The flecks of skin are likely to turn a little green once baked in the cake, don’t be alarmed! 

This cake is best served warm, with warm toffee sauce, and topped with a scoop of vanilla ice cream and a sprinkle of coarse salt if you really want to hit it home =)

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Double Peach Cake + Toffee Sauce

 

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Author: Kayley

Recipe type: Dessert

Serves: one 8" cake

Ingredients

• FOR THE CAKE:
• 1¾ cup Flour (all-purpose)
• 1 cup Brown Sugar, lightly packed
• ¾ teaspoon Salt
• 1½ teaspoon Baking Powder
• ¾ teaspoon Baking Soda
• 2 Large Eggs
• ½ cup Butter (browned and cooled)
• ⅔ cup Milk
• 2 teaspoons Vanilla
• 1½ cups grated Peaches
• 1-2 peaches, sliced
• FOR THE TOFFEE SAUCE:
• ½ cup (1 stick) Salted Butter
• ⅔ cup Brown Sugar
• ½ cup Heavy Cream or Full Fat Coconut Milk
• Coarse Sea Salt

Instructions

1. FOR THE CAKE:
2. Preheat the oven to 350 degrees. Grease and flour an 8 inch round baking pan.
3. Place the flour, sugar, salt, baking powder, and baking soda in a large bowl and whisk to combine.
4. Add the eggs, butter, milk, and vanilla to the dry ingredients and whisk in just until smooth, Add the grated peaches and stir in just until combined.
5. Pour the batter into the prepared pan and top with sliced peaches. Bake in the preheated oven for 30-35 minutes, or until puffed and firm on top and a tester inserted into the middle comes out mostly clean, with a few moist crumbs attached.
6. Remove and let cool completely.
7. FOR THE TOFFEE SAUCE:
8. Place the butter and brown sugar in a saucepan. Heat over low, stirring occasionally, until the butter is melted and the sugar is dissolved.
9. Bring the heat up to medium high. Cook the mixture at a boil for a few minutes, or until it begins to turn a deep amber color. As soon as the mixture darkens, pour in the cream. Mixture will sputter and seize. Continue to cook until the mixture becomes smooth and silky.
10. Remove from heat.
11. Let cool.
12. Pour over slices of peach cake.
13. Store in the fridge in an airtight container. Reheat as needed.

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