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Peach Dapple Cake | Can't Stay Out of the Kitchen

Peach Dapple Cake

Teresa Ambra
Peach Dapple Cake will knock your socks off! This scrumptious cake contains peaches, macadamia nuts, coconut and has a lovely brown sugar glaze that tastes like caramel! It will cure all your sweet tooth cravings and have you drooling over every bite. Great dessert for summer holidays, potlucks and grilling out with friends.
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Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine Southern
Servings 16
Calories 531 kcal

Equipment

  • 1 10-inch bundt pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut, pare and peel peaches
  • 1 whisk
  • 1 small sauce pan

Ingredients
  

CAKE:

  • 3 large eggs
  • 1 1/4 cups canola oil or coconut oil
  • 2 tsp. vanilla extract
  • 2 cups granulated sugar
  • 3 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 cups peaches peeled and diced
  • 1 cup macadamia nuts chopped
  • 1 cup coconut

TOPPING:

  • 1/3 cup unsalted butter
  • 1 cup brown sugar firmly packed
  • 1/4 cup 2% milk
  • 1 tsp. vanilla extract

Instructions
 

CAKE:

  • 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 or bamboo skewer inserted in the center comes out clean.
  • Cool cake completely in bundt pan.
  • Meanwhile, make topping.

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.

Notes

NOTE: The icing is supposed to harden for this recipe.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 531kcalCarbohydrates: 62gProtein: 5gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 45mgSodium: 229mgPotassium: 150mgFiber: 2gSugar: 42gVitamin A: 268IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Keyword cake, dessert, macadamia nuts, peach dessert, peaches
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