This fresh peach cardamom sheet cake topped with an irresistible salted caramel cream cheese frosting is a perfect dessert to serve a summer crowd.
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I fell in love with peaches a year ago. It may sound late, but good peaches were hard to find where I live, and for a long time I just gave up. After finally tasting a truly juicy, ripe peach, I began paying attention to stone fruits and learning how to ripen and judge them at home. Once I mastered letting fruit ripen on the counter, peaches became a regular in my baking and eating rotation.
Now I bake and eat peaches whenever I can. To celebrate the season I developed this Fresh Peach Cardamom Sheet Cake with Salted Caramel Cream Cheese Frosting. The name is long because each component is important: the fragrant cardamom in the cake, the silky salted caramel cream cheese frosting, and the fresh peach slices on top all work together for a moist, flavorful dessert.
Helpful Tips for Making this Fresh Peach Cardamom Sheet Cake
- Use enough cardamom. Cardamom has a warm, slightly herbal and peppery aroma. Because this is a large sheet cake, the recipe calls for a full tablespoon of ground cardamom so its fragrance comes through. If you don’t have cardamom, you can substitute 1 teaspoon of ground allspice or 2 teaspoons of ground cinnamon, though the flavor will differ.
- Dairy-free frosting option. The frosting works well with regular cream cheese and butter, but you can also make it with vegan butter and dairy-free cream cheese. In tests the dairy-free version performed nicely and was indistinguishable to guests when prepared carefully.
- Honey candied pistachios (optional but recommended). These add a crunchy, salty-sweet finish and take only a few minutes to make. If you don’t have pistachios, toasted slivered almonds work as a substitute.
How to tell when a peach is ripe
Ripe peaches are judged by smell and touch. An underripe peach will have little aroma, while a perfectly ripe peach will smell deeply of peaches — like pie or jam — and should make your mouth water. Gently press the fruit: a ripe peach will yield slightly under very gentle pressure. If it bruises easily or collapses from resting on the counter or against other fruit, it’s overripe. Overripe peaches are delicious to eat but may be too soft and juicy for neat topping.
How to ripen peaches at home
After purchasing, place peaches in a bowl on the kitchen counter and check them twice daily. Firm grocery store peaches usually take up to three days to ripen. Once ripe, peaches can soften quickly, so either use them immediately or refrigerate to slow ripening; refrigerated peaches should be used within two days for best texture and flavor.
How to make peaches ripen more quickly
To speed ripening, place peaches in a paper bag with a ripe banana and fold the top closed. The ethylene gas released by the banana accelerates ripening, often bringing peaches to peak in about a day. Check frequently so you stop the process at the right moment.
Fresh Peach Cardamom Sheet Cake with Salted Caramel Cream Cheese Frosting
Ingredients
For the cardamom sheet cake
- 3 cups 750 ml flour
- 1 tbsp 15 ml ground cardamom
- 1/2 tsp 2 ml baking soda
- 1/2 tsp 2 ml fine kosher salt
- 1 cup 250 ml butter, room temperature
- 3 cups 750 ml granulated sugar
- 6 eggs room temperature
- 1 tbsp 15 ml pure vanilla extract
- 1/2 cup 125 ml full-fat Greek yogurt, or sour cream
- 1/2 cup 125 ml heavy cream (35% m.f.)
- 1/2 cup 125 ml peach or apricot jam
For the salted caramel cream cheese frosting
- 8 oz 225 g cream cheese, room temperature
- 1/2 cup 4 oz/113 g salted butter, room temperature
- 1/4 cup 60 ml thick salted caramel spread or sauce, room temperature
- 1/4 tsp 1 ml fine kosher salt
- 2 1/2 to 3 cups 625 to 750 ml powdered sugar
For the honey candied pistachios (optional)
- 1/3 cup 80 ml unsalted shelled pistachios
- 1 tbsp 15 ml honey
- 1/4 tsp 1 ml fine kosher salt
To assemble
- 3 to 4 ripe peaches
Instructions
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For the cardamom sheet cake: Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (23 x 33 cm) baking pan and line the bottom and two sides with parchment paper.
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Whisk together the flour, ground cardamom, baking soda, and salt in a bowl. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated and scraping down the bowl as needed. Mix in the vanilla.
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Add one-third of the flour mixture and mix on low just to combine. Stir in the yogurt or sour cream, then add another third of the flour mixture and mix. Add the heavy cream and mix, then add the remaining flour mixture and mix until just combined. Scrape the bowl with a spatula to ensure everything is incorporated.
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Transfer the batter to the prepared pan and spread it evenly to the edges. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the pan rest on a wire rack for 15 minutes.
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Warm the peach or apricot jam briefly to loosen it. If the jam has fruit chunks, blend until smooth. Pierce the top of the cake all over with a toothpick or skewer, then pour the warm jam over the cake and spread into a thin layer. Allow the cake to cool completely, at least 1 hour.
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You can make the cake a day ahead. Once fully cool, cover and store at room temperature or refrigerate until ready to frost.
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For the salted caramel cream cheese frosting: Beat the cream cheese and butter until smooth. Mix in the salted caramel spread and salt. Sift in 1 cup of powdered sugar and mix on low to combine, then sift in another cup and combine. Taste: the frosting should be sweet with a clear salty note. Adjust powdered sugar or salt if needed. Beat on medium-high for 2 minutes to make the frosting light and fluffy.
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If the frosting is a bit loose, chill it for 15 to 30 minutes to firm up before spreading. You can also make it ahead and chill, then bring to room temperature before assembling.
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For the honey candied pistachios: Line a plate or baking sheet with parchment. Toast the pistachios in a small skillet over medium heat for 3 to 4 minutes, shaking regularly. Drizzle with honey and stir to coat, cooking for 1 to 2 minutes more while stirring. Transfer to the prepared surface, separate the nuts with forks, sprinkle with salt, and cool completely.
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To assemble: Halve and pit the peaches, then slice each half into quarters. Run a sharp knife around the cake pan, lift the cake out, and transfer to a serving plate or board. Spread the frosting across the top with an offset spatula and arrange the peach slices over the frosting, overlapping slightly. Sprinkle with the honey candied pistachios.
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Serving: Use a very sharp knife to slice through the peaches and cut the cake into portions. If the peaches are perfectly ripe, slicing will be easy.
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture and flavor.
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Recipe credit: Marie Asselin, FoodNouveau.com. Cake inspired by a cardamom pound cake adaptation.
Did you make this?
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