Baking is about more than following a recipe; it’s about the experience, the joy of mixing simple ingredients to create something extraordinary. It’s about the smiles you see when you share your creation, the warmth it brings to your home and the memories you make along the way.
Ingredients:
For the peach tart:
- Cooking spray
- 2 (15-ounce) cans peaches in fruit juice, juice reserved
- 1 (15.5-ounce) package Duncan Hines Yellow Cake Mix, divided
- 3 large eggs
- 1/2 cup vegetable oil
For the brown sugar glaze:
- 1 cup packaged brown sugar
- 1/2 cup unsalted butter, diced
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Method:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking pan with cooking spray.
Drain the peaches, reserving the juice. Cut the peaches into bite-sized pieces.
In a large bowl, combine the cake mix (reserving 1 cup for the topping), eggs, vegetable oil and 1 cup of the reserved peach juice. Whisk until well mixed.
Fold in the chopped peaches and pour into the prepared pan.
Melt the butter in a saucepan over a medium heat. Stir in the brown sugar and cream. Bring to the boil, then reduce the heat and simmer for 2 minutes, stirring constantly.
Remove from the heat and whisk in the vanilla extract.
Sift in the icing sugar and whisk until smooth.
Bake the cake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool completely, then glaze with the brown sugar icing.
