Peach & Cream Cake
You won't find a peachier tasting cake than this divine peach layer cake made from fresh peach purée, layered with fresh peaches, and topped with...you guessed it! Fresh peaches. Peach purée added to the cake batter makes this take on white cake moist and not-too-sweet. Frosted with tangy cream cheese and topped with peaches, this is punch-you-in-the-mouth peach flavor.
Contributed by Kayla Thomas from EATINGELSEWHERE.COM
Published: June 13, 2017
Serves: 1 layer cakeTotal Time:
- 3 - 5 fresh peaches with skin and pit removed
- 55 grams unsalted butter, room temperature
- 60 grams shortening
- 250 grams sugar
- 50 grams brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 245 grams all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 8 ounces cream cheese, room temperature
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 peaches, sliced and frozen
- 2 - 3 puréed peaches with skin and pit removed
Cream Cheese Frosting
- Preheat oven to 350. Prepare two round 9-inch cake pans by buttering the sides and bottom and covering the bottom of pan with parchment paper.
- In a medium bowl, combine flour, baking powder, and salt. Whisk to combine.
- Add 3 - 5 peaches with their pits & skin removed to a food processor or blender. Process the peaches until juiced, just a few seconds. Yield of juice should be 1 cup.
- In a large bowl, cream butter, shortening, sugar, and brown sugar. Beat on medium-high speed until creamed, about 2 - 3 minutes, scrapping the sides of bowl down often.
- Add eggs, one at a time, mixing thoroughly after each addition. Mix on high speed for 2 - 3 additional minutes.
- Lower to mixer to medium-low speed and slowly pour peach purée and vanilla into creamed sugar. The mixture may at first look clobbered, but will come together and taste wonderful (swear). Increase speed to high and beat for 6 - 8 minutes, until the mixture has doubled in volume from your original creamed sugar. The mixture should be fully incorporated, with no streaks of fat.
- Lower mixer speed to low and add 1/3 of the flour mixture. Mix until the flour is no longer visible, about 30 seconds, and add the rest of the flour. Mix on low until the batter has come together, about 30 - 60 seconds. Scrape down the sides of the bowl and fold in any flour clinging to the sides.
- Carefully pour cake batter into the two prepared cake tins, making sure the batter is evenly distributed between the pans. Bake in preheated oven for 25 - 30 minutes, until the cakes are golden brown and springs back when poked with your finger at the center of the cake, or when a toothpick inserted in the middle comes out clean. When baked, remove from oven and cool on wire rack. Cakes may be iced after cooling (completely cooled!) or wrapped in plastic wrap and refrigerated/frozen for later use.
- To make the cream cheese frosting, whip room temperature cream cheese in a medium bowl until creamy. Beat in the vanilla extract. Add powdered sugar 1/2 cup at a time, beating on medium-high speed, until the desired consistency is reached. This will take between 3 1/2 - 4 cups of powdered sugar. Mix until the frosting is light, creamy, and spreadable. This will make enough frosting to frost between the two layers and the top of the cake, leaving the sides bare. Double the recipe if you'd like to frost the sides of the cake as well.
- To build the layers, add a layer of cream cheese frosting to the first cake layer. Pipe a nice, thick, and tall border around the edge of the cake. Then carefully pour the fresh, puréed peach on top of the cake, making sure to stay within your lovely frosting border. Add the second cake layer and frost the top of the cake. Top with frozen peach slices and serve.
Yield: 1 layer cake
Prep Time: 30 minsutes
Cook time: 30 minutes
Total time: 1 hourTags: Cake, Layer Cake, Peaches, Peach, Cream Cheese