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Dulce De Leche Peach Cake


By Rebecca Rather, Rather Sweet Bakery - Fredricksburg
Dulce de Leche Icing:
1 14-oz. can dulce de leche caramel sauce
1 cup pecan halves
3 sticks unsalted butter, softened
4 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
Peach Filling:
1 cup chopped pecans, toasted*
1 (10 oz.) jar peach preserves
1 1/4 cups chopped peaches, fresh or well-drained frozen
Allow toasted pecans to cool, them mix with preserves and peaches.
3 cups cake flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3 sticks unsalted butter, softened
3 cups granulated sugar
6 large eggs
8 oz. sour cream
2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted*
1 cup chopped peaches, fresh or well-drained frozen
*To toast pecans: preheat oven to 350°F. on a cookie sheet, toast pecans for 6 to 7 minutes


Line bottoms of three 9-inch cake pans with parchment paper or waxed paper and grease sides and paper. Combine flour, baking soda and salt and set aside. Using an electric mixer at medium-high speed, cream butter and sugar until fluffy, 2 to 3 minutes. Mix in eggs one at a time, then sour cream and vanilla. Beat in flour mixture on low speed until just incorporated. Fold in pecans and peaches by hand. Pour batter into pans and bake until light brown, 35 to 40 minutes. Let cool in pans for 15 minutes. Spread peach filling on one cake layer; top with a second layer and repeat. Add to layer, ice cake and press pecan halves around edge for garnish.