Sugared Peach Custard Cake
Honestly the June gloom around San Diego has naturally made it seem like we can go from hot to cold in a matter of minutes. You find yourself wearing a sweater in the morning and then suddenly dying from heat exhaustion by second breakfast.
Do we grill? Do we chill? Are we ever going to stop having mini existential crises in the middle of the day about how global warming is our impending doom no matter what we do?
I honestly don’t know. But what I do know is that during one of my saddening revelations about our environment, I saw a man on the side of the road with a sign that stated: $5 for avocados.
Now, I’m not saying that I’m a bad driver but it was definitely a.. “I should have put my blinker on at least”, type of turn.
As I’m parked in this dirt lot on the side of the road, I see other things such as honey and mangos. Beautiful non GMO specimens surrounding the avocados that I came for. Then I see it, peaches. The inevitable Justin Beiber song plays in my head.
In a small exchange of words and me only having a $20 bill, I left with 2 bags of avocados, and 15 juicy peaches.
San Diego in June seems to produce night sweats, chilly mornings, and decadent, ripe peaches. In a turn of events, I tried to eat a peach everyday until I was just fucking sick of it. The last of them were taunting me with their threats to over ripen every time I opened the fridge.
I decided to eat one more.
I then decided that I did not want anymore peaches despite its syrupy goodness dribbling down the side of my mouth.
In the midst of the, “Do we grill? Do we chill?” argument, I came to a resolution.
A decadent peach cake that rings in the summer with its chilled, custardy and gooey filling.
The cake itself is made from a yellow cake box mix I had in my cupboard.
I’m a foodie, but I am also practical.
The cake is filled with a brown sugar glaze cooked in an almost tres leches style, and set in the fridge.
What’s amazing about this cake is that it can be made the night before, and is the perfect dessert for any bonfire or barbecue. All in all, I just want you guys to know that this cake was sponsored by the random guy on the side of the road, my lack of eating fruit, and the impending doom of global warming:
Welcome to my Sugared Peach Custard Cake.
1 15- ounce yellow cake mix
3 large eggs
1/3 cup vegetable oil
1/2 cup peach nectar
3 peeled and chopped peaches
1 teaspoon of cinnamon
brown sugar custard
1 stick of unsalted butter
1/2 cup heavy cream
1 cup of brown sugar
1 teaspoon of vanilla extract
2 1/2 cups confectioner’s sugar sifted
Equipment Needed:
A large pot
A large mixing bowl
A 9x13 inch baking dish
A whisk
Directions:
-Preheat your oven at 350 degrees
-Whisk your 3 large eggs, ⅓ cup of vegetable oil, ½ cup of peach nectar, 1 tablespoon of cinnamon together in a large bowl.
-Add your box of yellow cake mix and whisk together until there are no lumps
-Fold in your 3 peeled chopped peaches
-Line a 9 x 13 baking dish with parchment paper for easier lifting, or grease the sides
- Pour your cake mixture into your baking dish and put it in your middle or top rack of your oven and bake for 30 minutes
- as your cake is baking, add 1 stick of butter cut into cubes into a pot on medium heat
- then add your ½ cup of heavy cream, and 1 cup of brown sugar and whisk
- As your mixture is heating up, sift 2 ½ cups of confectioner sugar in a large bowl
- Add your sifted sugar to the pot mixture and stir constantly to make sure there are no lumps.
- raise is to medium high heat and constantly stir
- Wait until your mixture boils (should be about 2 minutes), and then take off heat
- If your cake is not done yet, leave your brown sugar custard on a very low heat and constantly stir
- After your cake is done, take it out and set it to cool for a bit.
- It should be a bit undercooked, in the middle and nice and set on the edges
- Carefully pour your hot mixture on top and it’ll melt into your cake.
- Let your cake cool for about 10 minutes at room temperature and then let it set inside your fridge, uncovered.
- After about an hour or two, cut it open and serve with ice cream and whipped cream!
I’m honestly a slut for whipped cream.
Tips:
Mixing the wet ingredients prior to adding the yellow cake mix helps prevent lumps and a more homogenous mixture.
Sifting the sugar allows you to not have lumps either. Lady lumps are good, sugar lumps are bad.
Adding the warm brown sugar mix to the already warm cake allows the liquid to seep in without having to poke holes into it, less labor, more custard.
This cake will be good for at least two or three days in the fridge
I used Kern’s peach nectar, but if you don’t have any, I peeled a peach and boiled it and used that liquid as well.
