The Pioneer Woman Tasty Kitchen
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Peach Cake with Honey Cognac Icing

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Level: Easy

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Description

Fresh, sweet and moist, this cake is seriously addictive.

Ingredients

  • FOR THE CAKE:
  • 1 cup Butter, Unsalted
  • ¾ cups Sugar
  • 3 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 1-½ cup All Purpose Flour, Sifted
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1-½ cup Diced Peaches
  • ¼ cups Greek Yogurt Or Sour Cream
  • FOR THE ICING:
  • ⅔ cups Confectioners Sugar
  • 2-½ Tablespoons Cognac
  • 1 Tablespoon Pure Honey

Preparation

1. Preheat oven to 350°F. Butter a 9″ x 5″ x 3″ baking pan and set it aside.

2. In a large bowl using a stand mixer or a handheld mixer, cream together the butter and sugar until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Next, add vanilla, flour, baking powder and salt. Mix until just combined.

3. Next, gently fold the peaches and yogurt into the batter until combined.

4. 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, remove the pan from the oven and carefully remove the cake from the pan. Allow cake to cool completely on a cooling rack.

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

6. When the cake is completely cooled place the cake on a sheet of 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. Slice and serve.

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