Peach Dapple Cake is one of those scrumptious desserts I made with our bumper crop of peaches this summer. Peaches are my favorite fruit. I very definitely love any sweet treat made with them. I was going through recipes trying to figure out ways I could throw peaches in everything from cookies, to muffins, to cobblers, to cakes, and decided to model this one off of my Apple Dapple Cake recipe. I was quite excited with how this cake turned out.
Peach Dapple Cake is filled with fresh peaches, macadamia nuts and coconut for spectacular flavor. I added a delicious brown-sugar glaze which makes this cake absolutely irresistible. It’s like having caramel on top. Add a scoop of vanilla ice cream and anyone would be in hog heaven.
This was another one of those cakes that I kept passing out to friends after being made once our crop of peaches came in. Obviously, we could never eat all the peaches from 6 peach trees by ourselves! I made a lot of desserts before finally having to stop and pack up our house before selling and moving. Life has been busy!
For the past two weeks I’ve been going back through every new recipe I’ve made for the past two and a half years. At least, 500. Then I had to go back through every recipe I’ve remade over the past two and a half years–at least 300. So I’ve been updating my computerized version of my cookbook to include all these recipes. I like to give these cookbooks away to special friends, especially when they’re getting married, or to friends who really enjoy cooking.
We attended Hillcrest Baptist Church in Cedar Hill, Texas, during the 2000s and got to know the pastor and his wife fairly well. They’re oldest daughter married a couple of weeks ago and I really wanted to give her a copy of my cookbook. But life has been so crazy with us selling our house, moving into a rental home, and building another home that I didn’t have a chance to get it done. I am so relieved that I finally finished it today. From now on I will include all new recipes as soon as I make them so I don’t have to figure out which ones to add after the fact.
For those of you who love cake, Peach Dapple Cake should be one you try soon. This recipe is moist as well as sweet and peachy. 🙂 Beyond that, it’s not overly difficult. Do make sure you bake the cake long enough if you don’t want it to come out of the bundt pan in clumps. I continue cooking until a knife inserted ALL the way to the bottom of the pan comes out clean. Until then it’s not done. Allow it to cool completely – about an hour – before inverting it onto a serving plate. It usually comes out easier that way.
Also make sure you grease and flour the bundt pan extremely well. The icing tends to harden as it sits out, so I usually just continue to spoon it over the cake until I’ve used it all up. Sometimes I wait a minute in between each layer–sometimes not! After the icing sets–about 15 minutes after the last round of icing is drizzled over top–then the cake is ready to cut. Be prepared to dish out seconds and thirds of this magnificent cake!
Peach Dapple Cake is one terrific cake!
The caramel-like icing will satisfy any sweet tooth!
Every bite of Peach Dapple Cake will have your mouth watering.
Here’s what I did.
I used these ingredients for the cake.
Place oil, eggs, sugar, cinnamon, nutmeg, salt, baking soda and vanilla in a mixing bowl.
Mix ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add peaches, coconut and macadamia nuts.
Stir with a wooden spoon to combine.
Grease and flour a 10-inch bundt pan really well. Spoon cake batter into prepared pan.
Bake at 350 for approximately 1 hour 10 minutes to 1 hour 25 minutes or until a knife inserted in middle comes out clean. Cool cake completely.
Invert cake onto a serving plate.
I used these ingredients to make the brown sugar glaze.
Melt butter in a saucepan over medium heat. Add brown sugar, milk and vanilla.
Bring mixture to a boil and boil about 10-15 minutes until mixture thickens.
Spoon glaze over top of cake. Each layer of glaze will get progressively thicker as the icing cools.
The combination of peaches, coconut, macadamia nuts and caramel is unbelievable!
This cake will go fast!
Here’s the recipe.
PEACH DAPPLE CAKE
(Recipe inspired from my Apple Dapple Cake)
- 3 large eggs
- 1 ¼ cups canola or coconut oil
- 2 tsp. vanilla
- 2 cups sugar
- 3 cups Gold Medal UNBLEACHED all-purpose flour, divided (Bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 3 cups chopped, peeled peaches
- 1 cup chopped macadamia nuts
- 1 cup coconut[br]
- 1/3 cup Land O’ Lakes unsalted butter
- 1 cup firmly packed brown sugar
- ¼ cup milk
- 1 tsp. vanilla
- Grease and flour generously a 10-inch bundt pan.
- Set aside.
- Preheat oven to 350°.
- Mix eggs, oil, sugar, vanilla, baking soda, salt, cinnamon and nutmeg with an electric mixer until smooth.
- Add flour, peaches, coconut and macadamia nuts and stir with a wooden spoon to combine well.
- Pour cake batter into prepared bundt pan.
- Mixture is very thick.
- Bake at 350° for approximately 1 hour 10 minutes to 1 hour 25 minutes, or until a knife inserted in the center comes out clean.
- Cool cake completely in bundt pan.
- Meanwhile, make topping.
- Combine topping ingredients in small saucepan over medium heat and bring to a boil.
- Boil at least 10-15 minutes.
- Invert cake onto serving platter.
- Spoon topping over top of the cake.
- You will use only about 1/3 of the mixture.
- Allow sauce to absorb into the cake about 30 seconds.
- Spoon more topping over cake.
- Allow cake to absorb icing another 30 seconds or so.
- Again, spoon the final one-third amount of topping over top of the cake and allow it to stand until absorbed.
- Allow icing to set before cutting.
Are you salivating yet?
Peach Dapple Cake is so good you’ll come back for seconds and thirds!
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