Ingredients
4 peaches, sliced thinly
4 tbsp. butter
1/3 c. brown sugar
Juice of half a lemon
store-bought angel food cake
1/4 c. toasted pecans
2 c. heavy cream
1/4 c. powdered sugar
1 tsp. vanilla
Preparation
Step 1Caramelize peaches. Melt butter in a large skillet over medium heat. Add the peaches, brown sugar and lemon juice and sauté until the juices caramelize and the peaches soften, about 5-7 minutes.Step 2Remove from heat. When cool enough to handle, chop about 1/2 c. to sprinkle over top of cake.Step 3Make whipped cream. Place the heavy cream, sugar and vanilla in a stand mixer fitted with whisk attachment. Whip just until the cream reaches stiff peaks. Step 4Assemble! Slice cake in half horizontally. Spread big dollops of whipped cream on top of bottom half to create a nice thick layer. Top with a layer of caramelized peaches. Replace the top half of the cake. Spread more whipped cream on the top. Garnish with chopped peaches and toasted pecans.
