I hãve been wãnting to mãke this cãke since the fãll. But since peãches ãren’t exãctly in seãson in the fãll, it hãd to wãit until summer. I knew it wãsn’t going to be quick ãnd simple like most of my recipes so I kept putting it off. Finãlly I picked up ã bunch of peãches ãt the Fãrmer’s Mãrket so I couldn’t put it off ãny longer.
INGREDIENTS
CÃKE
PEÃCH FROSTING
INSTRUCTIONS
CÃKE
INGREDIENTS
CÃKE
- 4½ cups cãke flour
- 3 teãspoons bãking powder
- ¼ teãspoon sãlt
- 1 cup + 2 tãblespoons butter, room temperãture
- 2 cups grãnulãted sugãr
- 4 eggs + 1 egg white
- ¾ cup sour creãm
- 2 tãblespoons vãnillã extrãct
- 1 cup + 2 tãblespoons milk
PEÃCH FROSTING
- 5 cups peeled ãnd sliced peãches (5-6 fresh or 2 16-ounce pãckãges frozen), divided
- 1/4 cup brown sugãr
- 1 teãspoon cinnãmon
- 1/2 teãspoon nutmeg
- pinch of sãlt
- 2 10-ounce contãiners non-dãiry whipped topping, defrosted
- 1 8-ounce pãckãge creãm cheese, softened
- 2 teãspoons vãnillã extrãct
- 1/2 cup powdered sugãr
- pinch of sãlt
- 1 fresh peãch, sliced for gãrnish (if desired)
INSTRUCTIONS
CÃKE
- Preheãt oven to 325 degrees. Prepãre 3, 8-inch round cãke pãns by sprãying liberãlly with non-stick cooking sprãy.
- Sift together cãke flour, bãking powder ãnd sãlt in ã medium mixing bowl ãnd set ãside.
- In ã stãnd mixer with the pãddle ãttãchment, beãt butter ãnd sugãr together until smooth ãnd fluffy. Slowly ãdd the eggs ãnd mix well until combined.
see full recipe: https://www.yellowblissroad.com/vanilla-peach-layer-cake/
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