Peach Hazelnut Cake with Caramel Icing
Peach Hazelnut Cake with Caramel Icing is incredible. Oh, my! What an outrageous cake! I’ve been combing the universe for great looking recipes as a way to use up our abundance of peaches from the six trees we have planted in the back yard. I’ve adapted many of my apple recipes and substituted peaches instead.
Other recipes I’ve just added the peaches to, and I’ve mixed up various concoctions and remakes from many family favorites as well as Pinterest recipes. This lovely cake is made with oil instead of butter so it’s extremely moist. Plus, when you toss in loads of peaches, hazelnuts and a lovely caramel icing on top, the cake is just breathtaking. I loved it.
I’ve had an Apple Cake recipe sitting in my files since the early 1980s from our former Sunday school teacher’s wife. I’ve actually never made the cake. I’m not sure why. (Maybe because I just have TOO many recipes)! 🙂 Anyway, it’s a great little recipe.
I substituted peaches for the apples, hazelnuts for the pecans, and made a few other minor substitutions. Harriett’s recipe had a note in bold print, “DO NOT USE AN ELECTRIC MIXER IN THIS RECIPE!” Either for the cake or the icing. So I didn’t use an electric mixer. Whether that had anything to do with it or not, the cake was absolutely scrumptious.
I took this cake to a Sunday school class party a couple of weeks ago. Everyone who tried it loved the cake. It’s almost like a poke cake except that it’s not. The Caramel Icing kind of soaks into the crevices of the cake making for one spectacular sweet sensation. There’s still plenty of icing on top, but some of the icing penetrates into the cake itself. All I can say is, “Yum!”
If you’re looking for a fantastic recipe to use up peaches, then Peach Hazelnut Cake with Caramel Icing is the one for you! If you desire, you can also make this as a bundt cake. Just increase the cooking time until the cake is cooked all the way through. You will drool and salivate over every mouthful. No kidding. Close your eyes and savor every drop of cake and icing as they dissolve in your mouth. What an experience. Satisfaction guaranteed! 😉
Peach Hazelnut Cake with Caramel Icing is to die for!
Part of the reason this cake is so amazing is that the icing sinks into the cake through the cracks. Yum.
Give this luscious dessert a try the next time you have company for dinner.
This was a wonderful way to use up an abundance of peaches from our back yard.
Here’s what I did.
I used these ingredients for the cake. Harriett’s original recipe called for self-rising flour, but I rarely use it because it’s bleached. I used UNBLEACHED all-purpose flour and added baking powder, baking soda and salt.
Place sugar, cinnamon, baking powder, baking soda, salt, eggs and oil in a mixing. bowl.
Stir with a wooden spoon to combine.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add peeled, sliced peaches and chopped hazelnuts.
Stir with a wooden spoon to combine.
Place cake batter in a greased 9×13″ baking dish.
Bake at 350 for about 1 hour 15 minutes or until toothpick comes out clean. You can also use a bundt pan for this recipe. If you do, test it for doneness by inserting a knife all the way to the bottom of the pan. When the knife comes out clean the cake is cooked thoroughly and won’t fall out of the bundt pan when you turn it over!
I used these ingredients to make the Caramel Icing.
Make icing while cake is baking. Place butter, vanilla and brown sugar in a small saucepan over low heat. Add cream.
Stir ingredients to combine.
Cook over low heat until bubbly. Stir occasionally.
Pour Caramel Icing over hot cake.
Allow the icing to set about 15-30 minutes before serving.
Peach Hazelnut Cake with Caramel Icing is a real crowd pleaser.
Every bite of this cake is wonderful.
This is the perfect summer dessert. Top with a little ice cream and you’re all set.
We loved Peach Hazelnut Cake with Caramel Icing.
Here’s the recipe.
PEACH HAZELNUT CAKE WITH CARAMEL ICING
(Recipe adapted from Harriett Brown’s Apple Cake, when we attended First Baptist Church of Indian Rocks, Largo, FL)
- 1 1/3 cups canola or coconut oil
- 3 eggs
- 2 cups sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup chopped hazelnuts
- 4 ½ cups chopped, peeled peaches
- Mix oil, eggs, sugar, cinnamon, vanilla, salt, baking soda and baking powder with a wooden spoon.
- (Do not use an electric mixer with this recipe!)
- Add flour, hazelnuts and peaches and stir to combine.
- Bake in a greased 9×13” baking dish at 350° for about 1 hour and 15 minutes or until a toothpick inserted in center comes out clean.
- Pour icing over top of hot cake.
- Allow icing to set before cutting.
- ½ stick butter
- ¼ cup evaporated milk, half-and-half or heavy whipping cream
- 1 cup brown sugar
- 1 tsp. vanilla
- Cook on low heat until bubbly.
- Stir occasionally until smooth.
- Pour icing over cake while hot.
Are you ready to sink your teeth into this luscious cake?
Peach Hazelnut Cake with Caramel Icing is the real deal. Everyone you share this with will rave over the recipe!
This dessert will have you drooling after the first sniff!