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Fresh, sweet and moist, this cake is seriously addictive.
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.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!