Recipe--Spice Cake with Fresh Peach Sauce

As promised, here is the recipe for my birthday cake! This cake would probably be especially appropriate in August or September, as it melds together summer and fall with the peach and spice contrast. While I admit this probably isn’t my absolute favorite birthday cake ever (it’s probably just me J), it was still delicious! J

Spice Cake with Fresh Peach Sauce

1 package Spice Cake Mix

3 egg whites

1 ½ cups water

1/3 cup vegetable oil

Confectioners’ sugar (optional)

6 cups sliced fresh peaches

1 cup water

1/3 cup sugar

1/8 teaspoon ground cinnamon

Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.

For cake, place cake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until blended. Beat at medium speed 2 minutes. Pour into prepared pan. Bake at 350°F for 40-45 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Invert onto serving plate. Cool completely. Dust with confectioners’ sugar, if desired.

For sauce, combine skinned, sliced peaches and water in large saucepan. Cook over medium heat 5 minutes. Reduce heat to low. Cover and simmer 10 minutes. Cool. Reserve 1 cup peach slices. Combine remaining peaches and any cooking liquid, sugar and cinnamon in blender or food processor. Process until smooth. Stir in reserved peach slices. To serve, spoon peach sauce over cake slices. Makes 12-16 servings.

Note: The fresh peach sauce can be served either warm or chilled.