I wanted something special that celebrated the bright flavors of late summer but also hinted at the rich aromas and flavors of autumn.
I found the perfect combos in this blueberry peach cake with crunchy pecans, and drizzled with the most fabulous homemade caramel sauce.
In fact, I was really wondering where I was all these years. The discovery of homemade caramel really is a game changer for me. I ,mean, its so easy to make and its way better and healthier than that store bought stuff. I hardly ever bought it anyways and now I can make it whenever I want! Its buttery, sweet, creamy, and has the most lovely, caramel color to it!
Its also addicting. So just be careful with that aspect of it. 🙂
The secret ingredient in this particular batch of caramel is the splash of peach Malt I added before drizzling it on the cake. Now that took it to a new level and gave it a very special twist. 🙂 I served the individual slices with just a fresh drizzle of the original caramel and it was equally fantastic! However way you go, it’s simply amazing! The cake is moist and flavorful with just a hint of cinnamon and some added crunchiness from the walnuts or pecans… if you decide to add that.
It’s also husband approved and whenever that happens, I know that it’s definitely a winner. 🙂 It’s everything and more I had wanted in a dessert that had all the flavors of summer and autumn combined. The full recipe is below.
Buttermilk Peach Blueberry Cake with Homemade Caramel
This lovely cake is the perfect blend of late summer fruit paired with all the aromas and flavors of early autumn.
Ingredients
- 2 cups unbleached white flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 3/4 cup butter, slightly melted
- 1 1/3 cups sucanat, scant
- 2 teaspoons organic vanilla
- 1 teaspoon cinnamon
- 3 eggs
- 1/2 cup buttermilk
- 3/4 cup blueberries
- 2 or 3 peaches, unpeeled and thinly sliced
- 3 tablespoons brown sugar, optional
- 1/2 cup chopped walnuts or pecans, optional
- GARNISH OPTIONS: thinly sliced, unpeeled peaches, sliced almonds, chopped walnuts or pecans, cinnamon sticks, fresh or frozen blueberries
- CARAMEL
- 3/4 cup butter
- 1 cup organic light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- splash of peach malt or brandy, optional
Instructions
- Grease and lightly flour a 9 or 10 inch spring form pan. Preheat oven to 350 degrees.
- Cream together the butter and sucanat in a medium bowl or stand mixer. Add vanilla and beat well.
- Beat in the eggs, one at a time, beating well after each addition.
- On low speed on the mixer, carefully fold in the rest of the dry ingredients, Add the buttermilk and mix only until everything is incorporated. Fold in the walnuts or pecans if using that.
- Spread the batter evenly into the prepared spring form pan. Arrange the peach slices on top so that they cover the entire surface. Sprinkle the blueberries on top in-between the peach slices. Sprinkle with brown sugar if desired.
- Bake for approximately 1 hour. Cool for about 15 minutes after its done. Remove the sides of the spring form pan and cool cake completely. Slide off of the bottom part of the pan onto a platter or cake stand. Drizzle with caramel sauce, additional fruit, almond, walnuts, and cinnamon sticks. Additional caramel can be used for individual servings if desired.
- For the CARAMEL SAUCE:
- Melt butter and brown sugar in a small sauce pan on medium- high heat. Whisk with a wire whisk until completely dissolved and mixture thickens a little. Add milk and vanilla and boil for two minutes, Whisk until it thickens. Remove from heat and let it cool until its slightly warm. Drizzle over the cake. Store extra sauce in a glass jar with a tight lid in the refrigerator. If needed, warm it up slightly in microwave or stove top when ready to use. If desired, stir in some peach brandy or malt before putting it on the cake. 🙂
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 526Total Fat: 34gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 108mgSodium: 377mgCarbohydrates: 50gFiber: 4gSugar: 29gProtein: 8g