Salted caramel cheesecake. I almost feel like I don’t have to write anything else….if you need to be talked into eating cheesecake, you’re someone who needs cheesecake the very most. Especially this gorgeously rich salted caramel cheesecake. Each bite is perfection. Sweet, salty, and outrageously …
I looooove peaches. And it’s peach season here in Utah. People are literally just giving them away, so I’m happy as can be. The one problem is what to do with them. Hence this recipe for peach cake.
I started looking for peach cake recipes on Pinterest, and I was really surprised to not find many recipes where the peaches are pureed and mixed into the batter. But there were plenty for pureed strawberry cakes, so I chose to adapt a recipe found here. This recipe makes a lovely sweet, fresh cake, drizzled with fresh peach glaze. It’s honestly one of the most popular things I’ve ever made; it was gone in about twenty minutes!
A couple notes about this recipe: the glaze does not harden, so be prepared to eat this with a fork. The amount of powdered sugar in the glaze is also adjustable to personal taste.
- 3 1/4 cups flour, sifted
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter, softened
- 2 1/2 cups sugar
- 6 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 2-3 large peaches
- 1 tablespoon brown sugar
- 1-2 cups powdered sugar, sifted
First, mix together the flour, salt, and baking soda. In a larger bowl, mix the butter and sugar together until whipped and fluffy. Add the eggs one at a time to the butter and sugar mixture. Add the vanilla and sour cream, mixing until they are fully incorporated. Mix together the wet and dry mixtures until just combined.
Next, preheat the oven to 325 F, and grease two loaf pans. While the oven is heating, puree the peaches in a food processor. Add the brown sugar. Set 1/2 cup of the mixture aside.
Fill each loaf pan halfway with cake batter. Pour half of the remaining peach mixture on top of each pan, and then add slightly more cake batter. (Do NOT overfill; you may have some batter left over.) Use a butter knife to swirl the peach and cake batter together.
Bake for 65-70 minutes, until set and golden. After your cakes have cooled mix the remaining peach puree with the powdered sugar and glaze the loaves. Enjoy!