Grilled Peach Cake Recipe


This rustic cake reveals layers of flavors and textures sure to surprise even the biggest dessert connoisseur.
Makes: Makes about 12 servings

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Step 1

Preheat oven to 350°F. Prepare 13 in. x 9 in. baking pan with vegetable pan spray.

In medium bowl, whisk together flour, baking powder and salt.

For cake, beat brown sugar and butter with electric mixer in large bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla; mix well. Add flour mixture alternately with sour cream in 3 additions. Spread mixture into prepared pan.

Bake 34 to 38 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan on cooling grid.

To prepare peaches, preheat grill or grill pan to medium-high heat. Grill peaches 3 to 4 minutes or until grill marks start to show. Let cool completely. Slice peaches 1/4 in. thick.

To prepare icing , beat cream cheese, sour cream, and vanilla with electric mixer in large bowl until smooth. Add confectioners? sugar, 1 cup at a time, beating until smooth. Beat in 3/4 cup toasted pecans. Spread icing on top of cooled cake. Just before serving, top with peaches and sprinkle with remaining 1/4 cup pecans.

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Ingredients

Products

Cake

Cake

all-purpose flour

2-3/4 cups all-purpose flour

baking powder

2 teaspoons baking powder

salt

1/2 teaspoon salt

firmly-packed light brown sugar

1-3/4 cups firmly-packed light brown sugar

butter,

2/3 cup butter, (softened)

eggs

2 eggs

Wilton Pure Vanilla Extract

1/2 teaspoon Wilton Pure Vanilla Extract

sour cream

2 tablespoons sour cream

Icing and Topping

Icing and Topping

ripe but firm peaches,

4 ripe but firm peaches, (peeled and quarted)

cream cheese,

1/2 package (4 ounces) cream cheese, (softened)

confectioners' sugar

3 cups confectioners' sugar

chopped toasted pecans

1 cup chopped toasted pecans

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