The Chew: Carla Hall’s Pantry Peach Cake Recipe & Ingredients

The Chew: Carla Hall Dessert House Call

For the cooking class episode, Carla Hall visited the home of Cathleen Panconi for a dessert intervention. Panconi said she enjoys baking her for family, but is stuck in a rut. It was time for a rescue with Carla Hall’s Pantry Peach Cake Recipe.

“When you have a well-stocked pantry, it’s easy to make something wonderful for them that they’re going to love,” Carla said as she raided Cathleen’s cupboards for ingredients. I don’t know that I believe these ingredients were on hand, or that Carla magically came up with a recipe, but it does sound good, so I can’t complain too much.

The Chew: Pantry Peach Cake Ingredients

Here is what you need to make Carla’s recipe.

• 2 cups Whole Milk
• 14 oz Sweetened Condensed Milk
• 12 oz Evaporated Milk
• 1 1/2 cups Flour
• 1/2 cup Butter
• 1 tsp Salt
• 1 tsp Baking Powder
• 1 cup Sugar
• 5 Eggs
• 1 tsp Almond Extract
• Zest of 2 Limes
• 1 1/2 cups Heavy Whipping Cream
• 1 tsp Vanilla Extract
• 2 tbsp Sugar
• 14.5 oz Peaches (in water)
• 1/2 cup Toasted Almonds

The Chew: Carla Hall Pantry Peach Cake Recipe Directions

1. Preheat your oven to 350 F.
2. Combine milk ingredients and reserve.
3. Mix flour, baking powder, and salt in a bowl.
4. Beat butter, sugar, and lime zest with a mixer for about four minutes.
5. Add in eggs with almond extract, beating into the mix.
6. Slowly add flour until combined, without over-mixing.
7. Pour batter into a prepared 9×13 cake pan.
8. Bake cake for about 30 minutes, testing with a toothpick or fork to determine doneness. If it comes out clean, the cake is done.
9. Use a fork to pierce the cake in multiple places.
10. Pour milk mix over cake and let stand until cool. Then refrigerate for a couple hours.
11. Combine cream with sugar and vanilla in a mixer, forming soft peaks.
12. Cut chilled cake and top with canned peaches. Top with whipped cream and almonds before serving.