Prep time: 30 min
Cook time: 40 min
Total time: 90 min
Yield: 18
Ingredients: 2 1/2 cups chopped fresh or frozen peaches ((about 5 peaches)); 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1/3 cup raspberry jam; 1 cup melted coconut oil; 1/2 cup sour cream, at room temperature; 3 large eggs, at room temperature; 3/4 cup granulated sugar; 3/4 brown sugar; 1 tablespoon vanilla extract; 1 cup milk, at room temperature; 3 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; very tiny fresh or frozen raspberries; 2 sticks salted butter, cubed; 3 ounces cream cheese, at room temperature; 2-3 cups powdered sugar; 1/3 cup real maple syrup; 2 teaspoons vanilla extract

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https://www.halfbakedharvest.com/peach-sheet-cake/

Peach Sheet Cake with Brown Butter Frosting. - Half Baked Harvest

A soft vanilla sheet cake layered with juicy summer peaches, swirls of raspberry jam, and the dreamiest brown butter maple frosting. It's easy, beautiful, and made for sharing all season long!

Rezept

Dessert

Zubereitungszeit ca. 90 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 40 Minuten

Zutaten:

2 1/2 cups chopped fresh or frozen peaches ((about 5 peaches))
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/3 cup raspberry jam
1 cup melted coconut oil
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
3/4 cup granulated sugar
3/4 brown sugar
1 tablespoon vanilla extract
1 cup milk, at room temperature
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
very tiny fresh or frozen raspberries
2 sticks salted butter, cubed
3 ounces cream cheese, at room temperature
2-3 cups powdered sugar
1/3 cup real maple syrup
2 teaspoons vanilla extract

Arbeitsschritte:

1. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper.2. Toss the peaches with the sugar and cinnamon. Stir in a few spoonfuls of the raspberry jam, saving the rest for the top.3. To make the cake. Beat together the coconut oil, sour cream, eggs, granulated sugar, brown sugar, and vanilla until smooth. Mix in the milk, then add the flour, baking powder, baking soda, and salt. Mix just until combined.4. Spread one-third of the batter into the prepped cake pan. Top with half the peaches, then another one-third of the batter. Add the remaining peaches and finish with the remaining batter, smoothing the top.5. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool completely.6. For the frosting, brown the butter in a skillet until golden and fragrant. Let cool to room temperature, then beat with the cream cheese, powdered sugar, maple syrup, and vanilla until light and fluffy, adding more powdered sugar as desired. 7. Spread the frosting over the cooled cake. Swirl the remaining raspberry jam over the top, then finish with fresh raspberries and peach slices. Slice and enjoy!