I have had a peach cake recipe that has been under wraps for a long time then I decided to post this wonderful and delicious peach recipe to a cooking group I belong to called grouprecipes.com. Now, I think it is time to make this cake again, much to my hubby's delight, with my newly canned peaches. I feel sooo accomplished (smile).
5 T. plus 1 t. cornstarch
2 t. baking powder
3/4 t. salt
6 T. (3/4 stick) margarine, softened
6 T. (3/4 stick) unsalted butter, softened
1 1/4 c. plus 2 T. sugar
3/4 c. milk
1 1/2 t. vanilla extract
9 large egg whites, stiffly beaten
2 c. heavy cream
1/2 c. sugar
1 1/2 t. vanilla extract
5 to 6 large peaches
Juice of 1/2 lemon
2 T. sugar
- Make the cream filling first. Mix cream, sugar, and vanilla. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees. Generously grease three 8-inch round cake pans, then line the bottoms with wax paper. Grease the paper and lightly flour. Set aside.
Sift the flour with the cornstarch, baking powder, and salt. Set aside.
- Cream the margarine, butter, and sugar until fluffy, about 3 minutes. Add the dry mixture in 4 parts, alternating with the milk and ending with the flour. Mix in the vanilla.
- Place the beaten egg whites on top of the mixture and fold in with an over-and-under motion. DO NOT beat, but be sure it is well mixed. Pour batter into cake pans and bake on the middle rack of the oven for 20 to 25 minutes, or until a cake tester comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto cooling racks. Let cool completely. The cakes are suppose to be on the thin side.
- To assemble cake, dip peaches in hot water for about 10 seconds, then run cold water over them. Slip the skins off and cut each into about a dozen slices; discard pits. Toss peach slices with the lemon juice and sugar. Whip the chilled cream-sugar filling until it is stiff, then mix in the vanilla.
- The peaches will have given up a bit of juice by now, so pour some of it over the bottom cake layer, a little at a time, to give it a chance to soak in. (The cakes are dense.) Put a third of the peach slices on this bottom layer and cover with some whipped cream. Repeat with the remaining layers, holding them in place with toothpicks if necessary.
- Keep cake refrigerated, very loosely covered with foil or wax paper, until ready to serve. Believe it or not, this cake will stay standing when you slice and serve. I hope you get a chance to try this recipe. I know it takes a little patience to make BUT you will LOVE the results...I hope : D
Now for the next recipe:
Peach Crisp to Make You Swoon
1/4 t. almond extract
2 T. water
1 c. all-purpose flour
1/2 c. sugar
1/2 c. light brown sugar
1/4 t. salt
1/2 t. cinnamon
1/2 c. unsalted butter
1/4 c. unsalted butter (this is not a mis-print)
- Oven 350 degrees F.
- Combine peaches, almond extract and water. (If peaches aren't totally ripe, add a T. or 2 of white or brown sugar. )
- Pour peaches into a 8 x 8-inch or similar sized pan.
- Using a food processor (or a bowl and pastry cutter) combine flour, sugars, salt, cinnamon, and 1/2 c. butter; combine (or cut with pastry cutter) until mixture resembles coarse meal.
- Sprinkle flour mixture over the top of the peaches in the pan, dot with butter pieces and sprinkle nutmeg lightly over the top to taste.
- Bake *covered* at 350 degrees F. for 15 minutes, remove cover and continue to bake for 40-45 minutes.
- Let crisp stand for about 15 minutes or so before serving. Not possible for me, even if I burn my fingers : D
The final result surprised me the first time because the top crumb layer was flat looking *but* do NOT let this catch you off guard because the flavor is incredible. I mean, totally delish! Yum! I found that if I do not break the crumbs up as small for the top layer then the layer does not turn out this flat looking. . .if you are worried about presentation. . .which I usually am =D
This whole peach dedication month has been a blast! Thank you for letting us know about it.