Should you’ve by no means paired the flavors of peaches and almonds, you are going to
fall in love with the duo on this Almond Peach Dump Cake.
Now, whereas I’ve made peach pie (oh man, this recipe is so, so good!), Texas peach pecan cobbler, peachy blueberry muffins, and even peach-decorated cookies (nonetheless one among my favourite designs), I’ve by no means made a peach dump
cake.
Heck, I might by no means made a dump cake, interval. I will be trustworthy – I do not love the
title. Ha.
*this recipe was sponsored by my buddies at Imperial Sugar
Primarily based on the classic recipe calling for canned fruit and cake combine, this
up to date, from-scratch model options frozen peaches, almond flavors, a
home made cake combine layer, and sliced almonds for a little bit of crunch. Melted butter
stirred along with the dry components ensures no dry patches. Oh, and the vanilla ice cream on high is necessary.
The result’s tart and candy. Heat and chilly. Comforting and scrumptious.
*publish has been up to date for 2024.
What precisely is a Dump Cake?
Not probably the most elegant-sounding dessert, dump muffins are historically made by
“dumping” cans of fruit, a field of cake combine, and pats of butter right into a pan and
baking it up.
Whereas widespread within the potluck circuit, conventional dump muffins have some points.
-
Canned fruit is not all the time the tastiest. Imagine me, I began recipe
testing with canned peaches. No, thanks to slimy and mushy fruit. -
Cake mixes range in dimension and taste, and the quantity of combine within the field appears
to be dwindling yearly. (Please see
my caramel brownies recipe.) -
The pats of butter do not cowl the entire cake combine, so the highest of the cake
is ceaselessly left with dry patches. No bueno.
This makes a GREAT dessert for a crowd! Summer time cookout, commencement occasion, birthday, and so forth.!
Learn how to Make Peach Dump Cake from Scratch
Save these juicy summertime peaches for consuming out of hand, peach salsas,
and peach pies – use frozen peaches for this cake year-round.
almond extract. I am telling you…that almond will make the peaches sing! (And,
nonetheless technically a “dump cake” as you may dump the peaches into the baking
pan!)
Subsequent, whisk up a home made cake mixture of kinds.
As an alternative of inserting pats of butter over the dry combine within the pan, you may stir
melted butter into the combo.
There are sliced almonds and a bit extra almond extract within the batter.
Dollop the combo over the peaches, distributing evenly, and bake!
Probably the most tough a part of this of-so-easy recipe is ready to serve it.
Letting it relaxation a bit after baking provides the juices an opportunity to thicken and
protects your mouth from scalding sizzling fruit.
Prime with vanilla ice cream.
Here is one other tip: depart your ice cream at room temperature for
5 minutes earlier than scooping. The ice cream will scoop extra simply, and the
taste can be higher when it is not straight from the freezer.
YIELD: 8 servings
PREP TIME: quarter-hour
BAKE TIME: 50 minutes
2 kilos frozen sliced peaches
1/3 + 3/4 cup Imperial Sugar Further-High-quality Granulated Sugar, divided
1 tablespoon cornstarch
1 1/3 cup unbleached, all-purpose flour
1 teaspoon baking powder
1/4 cup sliced almonds
3/4 cup melted salted butter
Vanilla ice cream for topping
Preheat oven to 375. Dump peaches right into a 9 x 12 or 9 x 13-inch pan. Use a
fork to mix 1/3 cup sugar and cornstarch collectively. Toss with the
peaches. Sprinkle 1 teaspoon almond extract over high.
Whisk flour, remaining 3/4 cup sugar, and baking powder collectively. Stir in
sliced almonds. Add melted butter and stir till no dry spots stay. Stir
in remaining 1/2 teaspoon almond extract. Dollop evenly over
peaches.
Bake for 50-65 minutes till the fruit is effervescent and the highest is golden.
Let cool no less than half-hour earlier than serving with ice cream.
