There's nothing quite like the taste of summer captured in a cake. This Peaches and Cream Cake is the perfect embodiment of that sunny feeling – light, fluffy, and bursting with the sweet, juicy flavor of ripe peaches. It’s surprisingly easy to make, even for beginner bakers, and is guaranteed to be a crowd-pleaser at any gathering, or a delightful treat for a quiet evening at home. This recipe offers a delicious balance of sweet and subtly tart, making it the ultimate homemade dessert. Let's get baking!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Peach Filling:
- 4 large ripe peaches, peeled and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This ensures your cake layers release easily and bake evenly.
Making the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is a crucial step to ensure even leavening.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer works best, but you can achieve the same result with a hand mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, gently whisk together the buttermilk and the dry ingredients until just combined. Avoid overmixing, as this can result in a tough cake.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Preparing the Peach Filling:
- In a medium saucepan, combine the sliced peaches, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring frequently, until the peaches soften and the mixture thickens, about 5-7 minutes. Allow to cool completely.
Baking the Cake Layers:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract.
Assembling the Cake:
- Once the cakes and filling are completely cool, place one cake layer on a serving plate.
- Spread half of the cooled peach filling evenly over the first layer.
- Top with the second cake layer and frost the entire cake with the cream cheese frosting.
Tips for Baking Success:
- Use ripe, juicy peaches for the best flavor.
- Don't overmix the batter, or your cake will be tough.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- For an extra touch of elegance, garnish the cake with fresh peach slices.
Variations:
- Add a sprinkle of cinnamon to the cake batter for a warm spice flavor.
- Substitute other berries or fruits for the peaches.
- Use a different type of frosting, such as whipped cream or a simple glaze.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used and serving size. Use a nutrition calculator for a more precise estimate. However, this cake is a delicious treat best enjoyed in moderation.
This Peaches and Cream Cake is a delightful dessert that’s perfect for any occasion. The combination of sweet peaches and creamy frosting is simply irresistible. Enjoy this easy recipe and happy baking!