Caramel Peach Cake

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READY IN: 1hr 10mins
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat ¼ c margarine at medium speed with an electric mixer until creamy; gradually add ½ c sugar, beating well. Add egg, and beat until well blended.
  • Combine flour, baking powder, soda and allspice; stir well. Add flour mixture to margarine mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition. Stir in peaches, almonds, ¾ tsp vanilla extract and almond extract.
  • Pour batter into a 6-cup nonstick bundt pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and let cake cool completely on wire rack.
  • Melt 2 Tbsp margarine in small saucepan. Add brown sugar and cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat; add milk, stirring well.
  • Add powdered sugar and ¼ tsp vanilla extract; beat at medium speed with an electric mixer until mixture is smooth. Drizzle powdered sugar mixture over cooled cake.
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