Meyer Lemon Peach Cake

I served this today in the store. Hope you like it!

Meyer Lemon Peach Cake

This is an alteration of a basic box mix.
You need:

1 box white cake mix
1/4 cup Peach Jam for every egg called for
Meyer Lemon Olive Oil for the vegetable oil called for
2 Peaches, diced
White Peach Balsamic, for topping

My box mix called for 3 eggs, so I used at total of 3/4 cups Peach Jam. I used the water it wanted me to use and then the vegetable oil was subbed out with Meyer Lemon Olive Oil.

I tossed in the peaches at the end, stirred it a bit and turned the batter out into a baking pan.

The jam makes this more moist and sticky than is intended, so mine required about 10 more minutes baking. When a skewer inserted in the center comes out clean, it is done.

While it is cooling brush it with the White Peach Balsamic.

Balsamic Fruits

2 pints raspberries
2 peaches, diced
1/2 cup White Peach Balsamic

If your peaches aren't perfectly ripe, start this the night before you want to serve it. Dice the peaches and stir with 1/2 cup White Peach Balsamic. Let sit in the fridge overnight. Add the raspberries, stir and serve.

Can be served along with the cake, or by itself. Or used as the base of a cocktail. Just add club soda or prosecco and you're done!