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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 tbsp. melted butter 1/2 cup brown sugar 2 tbsp. light corn syrup 29 ounce can peach halves, drained 1/2 cup chopped pecans 1/2 cup butter, softened 1 1/4 cups sugar 2 large eggs 1 tsp. vanilla extract 1 1/4 cups all purpose flour 1/3 cup unsweetened cocoa powder 3/4 tsp. baking soda 1/2 tsp. salt 2/3 cup buttermilk
Directions
Preheat oven to 350 degrees. Combine melted butter, brown sugar and corn syrup in the bottom of a 12 cup Bundt pan. Arrange peach halves over sugar mixture in pan. Sprinkle pecans over peaches. Beat together 1/2 cup butter and sugar in a large bowl until light and fluffy. Beat in eggs 1 at a time, mixing well after each addition. Beat in vanilla. Sift together flour, cocoa powder and baking soda in a medium bowl. Stir in salt. Beat flour mixture into batter alternately with buttermilk in 2 additions. Pour batter evenly over peaches. Bake 40 to 45 minutes until a toothpick inserted in the center of cake comes out clean. Remove cake from oven and immediately invert onto a serving plate. Let stand with pan on 5 minutes. Remove pan and serve warm cake.
Makes 1 cake.
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