Peach Cake with Honey Cognac Icing

14 | August 14, 2012

Summers almost over. The highs are in the lower 100’s to upper 90’s (it’s almost cold enough to wear long sleeves) and preseason foot ball is on TV. With the end of summer comes the end of peach season and it doesn’t matter how many peaches I have consumed, I will still be sad to see them go.

One of my favorite summer desserts is peaches and cream with cognac and as a tribute to my favorite summer fruit and dessert, I’ve created this Peach Cake with Honey Cognac Icing. A freshly sweet dessert with a luscious finish. This my friends is a cake you will not forget.

Peach Cake with Honey Cognac Icing serves 10

  • 1 cup butter, softened, plus more for buttering the pan
  • 3/4 cup sugar
  • 3 eggs
  • 2 teaspoons good quality vanilla extract or paste
  • 1 1/2 cups all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 to 3 large peaches (preferably organic) to equal 1 1/2 cup diced

icing

  • 2/3 cup confectioners sugar
  • 2 1/2 tablespoons cognac*
  • 1 tsp pure honey
* If you would like to omit the cognac, you can substitute it with 2 1/2 tablespoons of milk or buttermilk

Preheat oven to 350°F. Butter a 9″ x 5″ x 3″ baking pan.

In a stand mixer or using a hand held, cream butter and sugar together until creamed and fluffy. Didn’t Julia Child once say “With enough butter anything is good?”

Add eggs, one at a time, beating well after each addition.

Next, add vanilla, flour, baking powder, and salt. Mix until just combined.

Slice peaches in half, remove the pit, and dice into small cubes. Don’t worry about the skin. I think it leaves a nice bit of color.

Gently, fold in peaches and yogurt until combined. Now it’s looking good. If you want to lick the bowl, I won’t tell a soul.

Pour batter into the prepared pan and place in the oven. Bake for 50 to 55 minutes or until the top is nice and golden and a toothpick inserted in the middle comes out clean. Once finished, carefully remove the cake from the pan and allow to cool completely on a cooling rack.

To make the icing, combine the confectioners’ sugar, cognac, and honey in a bowl and stir until smooth. Simple, right?

When the cake is completely cooled place the cake on wax or parchment paper. Slowly pour the icing on top of the cake and smooth it out with a spatula or the back side of a spoon. allow the icing to drip down the sides of the cake. Spoon any icing that has pooled at the base back over the top of the cake until the icing has set. I hear Barry White looking at this picture.

Slice, serve, and devour. So incredibly good.

 

 

    Comments

  • Kristen Pyle


    This looks soooo delicious. I want to make one right this instant! Ha!

  • mark


    Made this over the weekend. There are no words to describe it but AMAZING! Not to sweet and the little touch of cognac flavor is a great pairing. Loved it lady!

  • Katrina @ Warm Vanilla Sugar


    This cake sounds awesome!! Love that icing especially :)

  • Jen @ Jen's Favorite Cookies


    I’ve been looking for a good peach cake recipe. This one looks perfect! Can’t wait to try it!

  • Arthur in the garden!


    Love any cake and peaches make this yummy!

  • Laurie {Simply Scratch}


    Looks HEAVENLY! I love the chunks of peach and not to mention the icing… cognac & honey? SIGN ME UP!

  • Sam D


    Wow, that looks yummy!The slice cut looks good. :)

  • Anna @ Crunchy Creamy Sweet


    Perfect way to enjoy the last peaches of the season! The icing sounds out-of-this-world!!!

  • Manuella


    There is just one word for this cake…AMAZING!!! and very easy to make.

  • Kari@Loaves and Dishes


    You say it serves 10 but I’m thinking it’s only enough for 3; me, myself and I!

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