September in Utah means it’s peach season!
Becky Low with Dairy Farmers of Utah shares
her recipe for Fresh Utah Peach Caramel Pecan
Cake.
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.
Notes:
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.DairyCouncilUTNV
.com, www.NationalDair
yCouncil.org or on
Facebook www.facebook.com/D
airyUTNV
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