Description
Peach Cream Cake
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
2 cups fresh or canned peaches, sliced
1 1/2 cups whipped cream
Powdered sugar for dusting
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Prepare Cake Batter:
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until creamy. Add eggs and vanilla, mixing well.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until smooth.
3. Bake:
Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
4. Assemble Cake:
Slice the cooled cake into two layers.
Spread a generous layer of whipped cream over the bottom layer, then arrange peach slices on top.
Place the second layer on top and repeat with whipped cream and peaches.
5. Finish and Serve:
Dust the top with powdered sugar and serve chilled.
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature. Preheat your oven to 350°F (175°C) and thoroughly grease and flour an 8-inch round pan, lining the bottom with parchment paper for easy removal. For the batter, sift the flour, baking powder, and salt together to ensure even distribution. In a separate large bowl, beat the softened butter and granulated sugar for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each, then mix in the vanilla. Add the sifted dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter into the pan and smooth the top. Bake on the middle rack for 30-35 minutes. The cake is done when it springs back to a light touch and a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. For assembly, use a serrated knife to carefully slice the cake horizontally into two even layers. Place the bottom layer on your serving plate.
Serving Suggestions
This cake is versatile. For a rustic look, arrange the peach slices artfully on top of the whipped cream. For a more elegant presentation, create concentric circles of thinly sliced peaches. Garnish with fresh mint leaves or a drizzle of caramel sauce. Serve alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened mascarpone cheese. It pairs wonderfully with a glass of dessert wine or iced tea.
How-to Summary
In brief: Prepare your pan and preheat oven. Make the batter by creaming butter and sugar, adding eggs and vanilla, then alternating dry ingredients with milk. Bake until golden and a tester comes out clean. Cool completely. Slice the cake into two layers. Assemble with whipped cream and peaches between the layers and on top. Finish with a dusting of powdered sugar and serve chilled.
Frequently Asked Questions
Can I use canned peaches instead of fresh? Yes, well-drained canned peaches work perfectly, especially when fresh are out of season. Pat them dry with a paper towel to prevent excess moisture.
How can I make the whipped cream more stable? Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla until stiff peaks form. For extra stability, add 1 tablespoon of instant pudding mix while whipping.
Can I make this cake ahead of time? You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store at room temperature. Assemble with cream and peaches no more than 3-4 hours before serving.
What’s the best way to slice the cake layers evenly? Use a long serrated knife. Mark a guideline around the circumference of the cake with toothpicks, then use a slow, gentle sawing motion while rotating the cake.
My cake is dense. What went wrong? This is often due to overmixing the batter after adding the flour, which develops gluten. Mix just until the ingredients are incorporated. Also, ensure your baking powder is fresh.
Common Mistakes to Avoid
- Using cold ingredients, which can prevent proper emulsification and lead to a dense texture.
- Overmixing the batter once the flour is added, resulting in a tough cake.
- Not allowing the cake to cool completely before assembling, which will melt the whipped cream.
- Using peaches that are too wet, which can make the cake layers soggy. Always pat them dry.
- Under-beating the butter and sugar; this creaming step is crucial for incorporating air and creating a light crumb.
Conclusion
This Peach Cream Cake is a celebration of simple, fresh flavors and textures. The tender vanilla cake provides the perfect base for the sweet peaches and billowy whipped cream. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning dessert that’s sure to impress at any summer gathering or special occasion. Its elegant yet approachable nature makes it a timeless recipe to cherish. Enjoy the process and the delicious results!