[Recipe] Spice cake with peach glaze topping.
Sometimes, you just have to make a cake. Sometimes, it needs to be a spice cake with peach glaze topping. I don't make the rules. I merely obey them.
Spice Cake with Peach Glaze Topping
First, let's talk spices. If you don't like spice cake, leave them off and you'll get a nice yellow cake with all other things being equal. If you don't like the kinds of spices used here, mix it up. For example, some people don't understand why allspice even exists. So use nutmeg instead. I have a friend who is very allergic to cinnamon. When I make spice-type things she might have occasion to eat, I trade the traditional cinnamon/nutmeg/allspice trio with cardamom/clove/ginger. It's a different flavor, but one that causes my friend to swell up and die much less, and it's rather pleasing to taste.
Also, this is not even remotely good for you. While I was making this cake, my arteries were sobbing and making out their last will and testament. I am probably going to have to freeze or give away most of this because I cannot eat that much sugar without getting sick. Oh, who am I kidding? pjack will give it a good home. Though if you're local and catch me within the next day or two, I will save you a slice! Ooh, or I could bring it to gaming.
Anyway. On with the cake.
Cake Batter:
2 1/3 c. flour
1 1/2 c. white sugar
1 T. baking powder
3/4 t salt
1 t. cinnamon
1/4 t. ground clove
1/4 t. allspice
1 c. milk
1/2 c. vegetable oil
1 t. vanilla
2 eggs
Topping:
1/2 c. butter, melted
2/3 c. brown sugar
15 oz. canned peaches, pureéd
Directions:
Preheat oven to 350F.
Mix dry ingredients in a batter bowl. Add milk, oil, vanilla, and eggs. Beat until mixed throughly and smooth. Set aside.
In a 9 x 13 x 2 cake pan, mix melted butter and brown sugar. Spread evenly over the bottom of the pan. I usually work a little of the butter up the sides of the pan while I'm doing this to grease them. Spread peach pureé evenly atop the butter/sugar mixture.
Pour cake batter evenly over buttery/sugary peach mulch. Mmm, mulch.
Bake 30-35 minutes. Cake is done when a toothpick inserted in the center comes away clean.
Remove from oven, let cool 30-40 minutes. Invert onto a cookie sheet or some other flat platter-type thing. Peach glaze should now be on top. Can be served warm, and is in fact heavenly this way.
It's basically an upside down cake with spices and peach instead of pineapple. I thought it turned out nicely, and pjack's review was: Oh god! This is good! He was surprised because I told him it came out awful and tasted like butt (because I wanted more noms for me).
Spice Cake with Peach Glaze Topping
First, let's talk spices. If you don't like spice cake, leave them off and you'll get a nice yellow cake with all other things being equal. If you don't like the kinds of spices used here, mix it up. For example, some people don't understand why allspice even exists. So use nutmeg instead. I have a friend who is very allergic to cinnamon. When I make spice-type things she might have occasion to eat, I trade the traditional cinnamon/nutmeg/allspice trio with cardamom/clove/ginger. It's a different flavor, but one that causes my friend to swell up and die much less, and it's rather pleasing to taste.
Also, this is not even remotely good for you. While I was making this cake, my arteries were sobbing and making out their last will and testament. I am probably going to have to freeze or give away most of this because I cannot eat that much sugar without getting sick. Oh, who am I kidding? pjack will give it a good home. Though if you're local and catch me within the next day or two, I will save you a slice! Ooh, or I could bring it to gaming.
Anyway. On with the cake.
Cake Batter:
2 1/3 c. flour
1 1/2 c. white sugar
1 T. baking powder
3/4 t salt
1 t. cinnamon
1/4 t. ground clove
1/4 t. allspice
1 c. milk
1/2 c. vegetable oil
1 t. vanilla
2 eggs
Topping:
1/2 c. butter, melted
2/3 c. brown sugar
15 oz. canned peaches, pureéd
Directions:
Preheat oven to 350F.
Mix dry ingredients in a batter bowl. Add milk, oil, vanilla, and eggs. Beat until mixed throughly and smooth. Set aside.
In a 9 x 13 x 2 cake pan, mix melted butter and brown sugar. Spread evenly over the bottom of the pan. I usually work a little of the butter up the sides of the pan while I'm doing this to grease them. Spread peach pureé evenly atop the butter/sugar mixture.
Pour cake batter evenly over buttery/sugary peach mulch. Mmm, mulch.
Bake 30-35 minutes. Cake is done when a toothpick inserted in the center comes away clean.
Remove from oven, let cool 30-40 minutes. Invert onto a cookie sheet or some other flat platter-type thing. Peach glaze should now be on top. Can be served warm, and is in fact heavenly this way.
It's basically an upside down cake with spices and peach instead of pineapple. I thought it turned out nicely, and pjack's review was: Oh god! This is good! He was surprised because I told him it came out awful and tasted like butt (because I wanted more noms for me).