Time for another Secret Recipe Club reveal! I love getting my blog assignment each month and this month I was assigned the blog Jessie Weaver. One of the things I love the most about the SRC is discovering new food blogs. Jessie is a mom of 3 from Chattanooga, TN, who, very interestingly, lives on-campus at a private high school with her husband, a dorm parent.
Randal helped me decide on this peach cake as it was really different from any other desserts we have made. Last month we chose a salad so this time we went with a sweet option. When I first read over the recipe I was a little stumped by one of the ingredients in the frosting - Milnot. I had never heard of it, but Randal was pretty sure it was some kind of canned milk product like evaporated or condensed milk. A little Googling later and I discovered he was correct, and that we could substitute half and half for the Milnot because it is very difficult to find in stores.
Randal said it reminded him a little bit of the oatmeal cake his mom used to make. The cake was brown and fluffy for the most part and a little dense wherever there was a peach. It had a nice glaze on top with nuts and coconut. Fresh peaches on the side made it perfect.
1/2 cups mashed peaches
2 cups sugar
2 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
1/2 cups sugar
1 cup chopped walnuts
1 stick unsalted butter
3/4 cup milnot or half and half
1 cup coconut
1 tsp vanilla extract
Preheat oven to 350.
To make the cake, in a large bowl beat the eggs, add in the chopped peaches and stir together. Add in all the dry ingredients and pour into a greased 9x13 baking pan and bake for 1 hour.
To make the topping, add all the ingredients to a saucepan, stir together and bring to a boil, reduce to heat and let simmer for about 5 minutes, until thickened. Pour over warm cake.