Peach Crowned Spice Cake

By Nana_CAM

Ingredients

• Spice Cake:
• /2 cup (1stick) butter, softened
• 1 3/4 cups cake flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/3 cup firmly packed light brown sugar
• 3/4 cup buttermilk
• 2 eggs
• Peach Sauce:
• 1 large can (29-oz.) sliced cling peaches
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Dash cloves
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 cup whipping cream
• 2 tablespoons confectioners sugar

Preparation

Step 1

To prepare spice cake: In a large mixing bowl, beat butter until creamy.
Sift together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; add to mixing bowl along with brown sugar and buttermilk. At low speed mixer, beat until dry ingredients are not moistened; then beat at medium speed for 2 minutes. Add eggs and beat 2 additional minutes.

Turn. Into buttered 8-inch square pan. Bake at 350 degrees F. For 30-35 minutes. Allow to stand 5 minutes; turn onto wire rack to cool.

Meanwhile, prepare Peach Sauce: Drain peaches, reserving syrup; add sufficient water, if necessary, to make 1 1/2 cups. In a 1-quart saucepan, combine sugar, cornstarch, cinnamon, nutmeg, and cloves; gradually add reserved syrup. Cook butter and stir until butter is melted; stir in lemon juice.

To Serve: Split cake in two layers. Whip cream; add confectioners sugar. Spread on bottom cake half. Set aside half of the peach slices; layer remaining slices on whipped cream. Cover with top half of cake. Arrange reserve peaches on top of cake; drizzle sauce over top to glaze peaches. Cut into squares and serve with remaining sauce.

Makes 9-12 servings