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Peach Hazelnut Cake with Caramel Icing | Can't Stay Out of the Kitchen | in this fantastic #cake the #caramel icing sinks into the cake like a #pokecake. It's absolutely spectacular & the perfect #summer #dessert. #peaches #hazelnuts

Peach Hazelnut Cake with Caramel Icing

Teresa Ambra
This spectacular cake with peaches and hazelnuts is so moist and delicious. The Caramel Icing actually sinks into the cake while cooling for an amazing culinary delight! It's terrific for a summer dessert when fresh peaches are in season.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine Southern
Servings 15
Calories 543 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 sharp knife to cut and pare peaches
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sauce pan
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

CAKE:

  • 1 1/3 cups canola oil or coconut oil
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup hazelnuts chopped (measure after chopping)
  • 4 1/2 cups peaches peeled and chopped

CARAMEL ICING:

  • 1/4 cup unsalted butter (1/2 stick)
  • 1/4 cup evaporated milk half-and-half or heavy whipping cream
  • 1 cup light brown sugar packed
  • 1 tsp. vanilla extract

Instructions
 

CAKE:

  • 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 9x13” 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.

CARAMEL ICING:

  • Combine ingredients in a medium sauce pan.
  • Cook on low heat until bubbly.
  • Stir occasionally until smooth.
  • Pour icing over cake while hot.

Notes

NOTE: Do NOT use an electric mixer for this recipe.
 
 
NOTE: You can also make this cake in a bundt pan. It will take approximately 1 hour and fifteen to thirty minutes. Insert knife in center of cake to test for doneness. When the knife comes out clean, the cake is baked.
 
© Can’t Stay Out of the Kitchen
 
 

Nutrition

Calories: 543kcalCarbohydrates: 67gProtein: 6gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 46mgSodium: 283mgPotassium: 189mgFiber: 2gSugar: 46gVitamin A: 319IUVitamin C: 2mgCalcium: 69mgIron: 2mg
Keyword cake, dessert, hazelnuts, peaches
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