The base for an eggnog sauce and eggnog whipped cream is a rum and nutmeg spiced cake. The greatest flavor can be achieved with homemade eggnog and fresh nutmeg. Because this cake rises significantly while baking, be sure to use a high-sided cake pan!
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 20 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 cup all-purpose flour
- 1 cup finely chopped pecans
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cut into pieces and softened
- 4 peaches, peeled and thinly sliced
- 1 cup brown sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 ¾ cups white sugar
- ¾ cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 4 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 ¼ cups buttermilk
- ¾ cup sour cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9×13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
- Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
- Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
- Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
- Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
- Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
- Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
- Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.
- If you’d prefer, you can also bake this recipe using two 8- or 9-inch square pans (this is a great solution if you want one cake to keep and one to gift, or if you need to make one cake that’s nut-free to accommodate allergies); however, you’ll need to shave a few minutes off of the baking time.
- Cutting each peach slice in half will make it a bit easier to distribute them evenly over the top of the cake batter.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 245 mg |
| Sugars | 39 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
AMAZING. I subbed ricotta cheese for sour cream simply because I was out of sour cream and had ricotta on hand. Used nectarines in place of peach. We couldn’t even wait the 30 minutes for it to cool! Baked 70 minutes and it was perfect
Just made it tonight. Yes it’s a lot of work and there are a lot of dirty dishes. But it’s absolutely fire, highly recommend this recipe.
Delicious! I bake a lot and this was a hit with all my coworkers. To save some time I used a white cake box mix adding 1/2 buttermilk 1/2 water to the cake mix instead of just water and I only baked for 50 minutes. It was perfect! I will make it again for Thanksgiving
Once I saw this in an email, I HAD to make it. It turned out magnificently! Friends and family raved over the results. I’ve added it to a “regular repeat”. I followed the instructions provided and achieved excellent results with superior happiness.
Definitely not worth the 1.5 hours of prep time, though the recipe states 35 minutes! There are three bowls to prepare: the topping, the peach filling, and the cake batter. All took considerable time with lots of cleanup. The topping is the best part of the cake. More peaches should be added; I used 5 instead of 4, but it was still not a very moist cake. I baked it for exactly 70 minutes (the low end of the baking time range) and I used an oven thermometer to be sure my temperature was correct. It was mostly dry, with some patches here and there, where there was likely more filling. I would NOT RECOMMEND this recipe.
Wonderful recipe. Only needed to bake at 350 for 70 mins.
I’ve never made a Peach Cobbler cake ever, In fact this is my first time making a cake in years! Also I never EVER try a recipie with 0 reviews. So I was very hesitant. But I looked through your profile of recipes and seemed like you know what your talking about, so I made it. And I’m glad I did! It was AMAAZING! I don’t have a paddle attachment so I just mixed using a wooden spoon. And then I misjudged how much 2/3 of the batter was so I ended up doing about 80% batter then, the filling and I somehow managed to smooth the remaining 20% on the top and then put the crust on top. And It surprisingly worked out Great!