Fresh Utah Peach Pecan Caramel Cake

September in Utah means it’s peach season!

Becky Low with Dairy Farmers of Utah shares
her recipe for Fresh Utah Peach Caramel Pecan

Peach and Caramel Pecan Cake
3/4 cup Caramel Sauce (recipe below or your favorite
brand caramel)
3 fresh peaches
3/4 cup butter (1 1/2 sticks)
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped pecans
1 cup white sugar
3 eggs
1 cup vanilla Greek yogurt
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Prepare caramel sauce as directed in recipe below (may
substitute commercial caramel sauce). Preheat oven to 350
degrees. Peel, pit and slice peaches; set aside while
preparing cake.

Melt 1/4-cup butter and pour in bottom of 9×9 cake pan. Mix
together brown sugar, cinnamon and nutmeg. Sprinkle one
third the sugar mixture over butter in the bottom of pan;
set remaining cinnamon and sugar aside. Sprinkle half the
chopped pecans over butter in pan.

Beat remaining 1/2-cup butter with 1-cup white sugar until
creamy and light. Beat in eggs, yogurt and vanilla. Stir in
flour, baking soda, baking powder, and salt; beat until
smooth. Spread half the batter in prepared pan. Arrange
half the peach slices on batter, sprinkle with half the
remaining cinnamon and sugar. Spread remaining batter over
peaches; arrange remaining peaches on top, sprinkle with
remaining cinnamon and sugar and the chopped pecans. Bake
45-55 minutes or until a toothpick inserted in center comes
out clean. Cool, cut and place on serving plates; drizzle
lightly with caramel sauce. Cake is excellent with cold
milk or a scoop of vanilla ice cream.

You have to smile just thinking “this is going to be good”
– and you’re right! It’s lip smacking rich, moist and
delicious – perfect treat using fall fresh peaches! If
using canned or frozen peaches, drain well and increase
baking time as needed. Serves 6-9

Caramel Sauce

Combine 1/2-cup brown sugar, 1/2-cup white sugar, 1-cup
light corn syrup, and 1-cup cream. Stirring frequently,
bring to a boil over medium heat. Reduce heat and simmer
gently 5 minutes. Remove from heat, stir in 1-tablespoon
vanilla extract and a pinch of salt. Cool to desired
temperature. Sauce will thicken as it cools. Stir-in 1-
tablespoon of milk at a time to create desired consistency.
Cover and store leftover sauce in the refrigerator.
Excellent over pancakes, French Toast and Fresh Peach Cake
above. Makes about 2 cups of sauce.

For delicious dairy recipes and nutrition information go to
, www.NationalDair
or on

Add comment