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I originally intended to make these as mini-cakes in a muffin pan, but with the Holidays coming up I thought a space saving table-top centerpiece presentation would be more ideal.  Peach season here in California starts to wind down in October-November,  so I thought I would experiment and include this recipe in my Early Autumn rotation.  This cake is light, slightly soaked, not too sweet and perfect for serving in the morning with coffee or with spiced whipped cream for afternoon tea.  I could go on, but the name of this one says it all!

For the cake you will need:

  • 2-3 ripe peaches, peeled and sliced (frozen peaches will work great, too!)
  • 1/4 cup packed brown sugar
  • 2 Tablespoons melted butter
  • 1 lb (16oz) box of pound cake mix
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 2 eggs
  • 1-1/2 teaspoons cinnamon
  • Parchment paper
  • 8-inch or 9-inch round cake pan
  • 2 cups (16 oz) whipping cream
  • 2 rounded teaspoons powdered confectioner’s sugar

1.  Preheat oven to 350°.  Trace the bottom of your cake pan on a square of parchment paper and cut out the circle.  Line the cake pan with parchment paper and arrange peeled peach slices in decorative single layer.  Sprinkle with brown sugar.  Drizzle melted butter over top and set aside.

2.  In a large bowl combine cake mix, milk, softened butter, and eggs.  Mix cake according to package direction and pour one-half of the mixture into the cake pan.

3.  Mix remaining one-half of cake batter with cinnamon and pour it into cake pan.  Swirl the batters together with a butter knife, making sure the batters are mixed all the way to the bottom without disturbing the peach layer.

4.  Bake in the center rack of oven for 35-45 minutes, or until knife inserted in the center comes out clean.

5.  Let cake cool completely, then slice off the domed top of the cake with a long,  sharp bread knife.

6.  Mix 2 cups whipping cream with powdered sugar and pour 1 cup of the mixture over the top on the cake.

7.  Invert the entire cake onto a decorative plate and very carefully remove the parchment paper.  Whip the remaining cream to use as a garnish.  Sprinkle whipped cream with cinnamon, if desired.