Peach Dapple Cake

🧂 Ingredients

• 3 large eggs
• 1 1/4 cups canola oil

  or coconut oil
• 2 tsp. vanilla extract
• 2 cups granulated sugar
• 3 cups UNBLEACHED all-purpose flour

  (Bleached flour toughens baked goods)
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 3 cups peaches

  peeled and diced
• 1 cup macadamia nuts

  chopped
• 1 cup coconut
• 1/3 cup unsalted butter
• 1 cup brown sugar

  firmly packed
• 1/4 cup 2% milk
• 1 tsp. vanilla extract

Instructions

• 1 Grease and flour generously a 10-inch bundt pan.
• 2 Set aside.
• 3 Preheat oven to 350°.
• 4 Mix eggs, oil, sugar, vanilla, baking soda, salt, cinnamon and nutmeg with an
  electric mixer until smooth.
• 5 Add flour, peaches, coconut and macadamia nuts and stir with a wooden spoon to
  combine well.
• 6 Pour cake batter into prepared bundt pan.
• 7 Mixture is very thick.
• 8 Bake at 350° for approximately 1 hour 10 minutes to 1 hour 25 minutes, or until
  a knife or bamboo skewer inserted in the center comes out clean.
• 9 Cool cake completely in bundt pan.
• 10 Meanwhile, make topping.
• 11 Combine topping ingredients in small saucepan over medium heat and bring to a
  boil.
• 12 Boil at least 10-15 minutes.
• 13 Invert cake onto serving platter.
• 14 Spoon topping over top of the cake.
• 15 You will use only about 1/3 of the mixture.
• 16 Allow sauce to absorb into the cake about 30 seconds.
• 17 Spoon more topping over cake.
• 18 Allow cake to absorb icing another 30 seconds or so.
• 19 Again, spoon the final one-third amount of topping over top of the cake and
  allow it to stand until absorbed.
• 20 Allow icing to set before cutting.

Nutrition Info