Vanilla Layer Cake with Peaches and Whipped Cream Frosting #cake #recipes

This Vanilla Peach Layer Cake is the ideal exquisite treat for summer. A delicate, damp vanilla cake is layered with a sweet peaches and cream icing, with lumps of new peaches.

I have been needing to make this cake since the fall. Be that as it may, since peaches aren't actually in season in the fall, it needed to hold up until summer. I realized it would not have been brisk and basic like the greater part of my plans so I continued putting it off. At last I grabbed a lot of peaches at the Farmer's Market so I couldn't put it off any more.

The vanilla cake is a similar formula used to make the new strawberry cake, yet the icing is unique. I chose to utilize solidified peaches since I was interested about the flavor, and fundamentally that implies you can make this cake throughout the entire year! I used lumps of crisp peaches in the icing too, for a touch of surface, and to enhance the highest point of the cake.

The solidified peaches were secured with dark colored sugar and cinnamon for a pleasant warm flavor and after that pureed in my nourishment processor.

Also Try Our Recipe Strawberries and Cream Cake

INGREDIENTS
Cake

• 4½ cups cake flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup + 2 tablespoons butter room temperature
• 2 cups granulated sugar
• 4 eggs + 1 egg white
• ¾ cup sour cream
• 2 tablespoons vanilla extract
• 1 cup + 2 tablespoons milk

Peach Frosting

• 5 cups peeled and sliced peaches 5-6 fresh or 2 16-ounce packages frozen, divided
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch of salt
• 2 10- ounce containers non-dairy whipped topping defrosted
• 1 8- ounce package cream cheese softened
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• pinch of salt
• 1 fresh peach sliced for garnish (if desired)

INSTRUCTIONS
Cake

1. Preheat oven to 325 degrees. Prepare 3, 8-inch round cake pans by spraying liberally with non-stick cooking spray.
2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
4. Stir in sour cream and vanilla, and mix well until combined.
5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
6. Add the remaining flour and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
7. Divide the batter into 3 prepared, round baking pans.
8. Bake in 325 degree oven for about 30-35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.

Peach Frosting

1. Set half of the peaches in a bowl. Sprinkle with brown sugar, cinnamon, nutmeg and a pinch of salt. Stir to coat completely and let sit on the counter for about 20 minutes.
2. Meanwhile, finely chop remaining peeled peach slices. Place chopped peaches in the refrigerator until ready to use.
3. Puree the peaches/brown sugar mixture in a food processor or blender on high speed for about 30 seconds, or longer if needed, until the mixture is smooth. Pour the peach puree into a fine mesh strainer and set it over a small bowl. Let sit until all of the peach puree has been strained through to remove any larger pieces of the fruit. Set aside.
4. Using a stand mixer with the whisk attachment, beat the cream cheese until fluffy and smooth; about 2-3 minutes. Add the peach puree and beat until combined. Stir in the powdered sugar until well combined and smooth. Stir in vanilla and a pinch of salt. Fold in non-dairy whipped topping and chopped peaches just until combined.
5. Keep frosting in the refrigerator until ready to use.

Assembly

1. Place the first cake layer on your serving platter and frost just the top with the peach frosting (about ½" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced sliced fresh peaches for garnish, if desired.

Read more our recipe RASPBERRY ITALIAN SODA

For more details : bit.ly/2G1YqY1