INGREDIENTS
\nFOR THE CAKE<\/p>\n
2 sticks (226g) unsalted butter, slightly softened
\n2 cups (400g) sugar
\n3 large eggs
\n1 cup (242g) sour cream
\n\u2153 cup (81g) milk
\n2 teaspoons (8g) vanilla extract
\n3 cups (342g) cake flour (plain in the UK) \u2014 if you do not have cake flour see substitution below
\n3 teaspoons baking powder
\n\u00bd teaspoon (3g) salt
\n1 \u00bd cups diced peaches tossed in 1 Tablespoon flour \u2014 (We use canned most often but if you prefer fresh, that works too.) Dice into
\nsmall pieces so the peaches will be less likely to sink to the bottom of the cake pan.
\nIf using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers.
\nIf using fresh peaches you will need 6 to 8 peaches depending on size
\nPeach Preserves\/Jam<\/p>\n
PEACHES AND CREAM FILLING<\/p>\n
1 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (It must be instant)
\n2 cups heavy cream or whipping cream ( not a whipped topping such as Cool Whip)
\n1 cup diced peaches (canned or fresh)
\nFOR THE CREAM CHEESE FROSTING<\/p>\n
2 Sticks, 1 cup, (226g) unsalted butter, slightly softened
\n2 (8 oz ) packages cream cheese (total weight for two (452g) I use full ft cream cheese. Using reduced fat or spreadable cream
\ncheese will cause the frosting to be too soft. Soften slightly.
\n2 teaspoons (8g) vanilla extract
\n\u00bd teaspoon (2g) salt optional \u2013 it will cut the sweetness, popcorn salt is best, it is fine and dissolves faster
\n6 to 6 \u00bd cups (690g to 747g) powdered sugar<\/p>\n
INSTRUCTIONS
\nFor the Cake<\/p>\n
Preheat the oven to 350 degrees, grease and flour three 8\u00d72 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice of cake.<\/p>\n
In a medium sized bowl add the flour, baking powder and salt. Whisk to blend, set aside.<\/p>\n
In another bowl or large measuring cup add the sour cream , milk and vanilla. Blend with a fork and set aside.<\/p>\n
In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.<\/p>\n
Add the eggs one at a time, mixing until the yellow of the yolk disappears.<\/p>\n
Add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix until combined and smooth, do not mix above medium speed or over mix.<\/p>\n
Toss the diced peaches in 1 Tablespoon flour and gently fold into the cake batter. The cake batter is very thick. Divide the batter between the 3 pans, smoothing the tops with the back of a spoon<\/p>\n
Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.<\/p>\n
Makes 7 cups cake batter<\/p>\n
This recipe works well for cupcakes<\/p>\n
Note: Substitution for cake flour. Using all purpose flour (plain in the UK) for each cup of flour in a recipe remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch (corn flour). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons of cornstarch. Whisk to blend.<\/p>\n
Instructions for the Filling<\/p>\n
In a medium bowl, combine the dry pudding mix and 2 cups of cream. I like to use a hand mixer for this.<\/p>\n
The mixture will become thick and fluffy. Fold in 1 cup of diced peaches.<\/p>\n
Cakes with this filling will need to be refrigerated.<\/p>\n
Instructions for the Cream Cheese Frosting<\/p>\n
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.<\/p>\n
Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to allow the cream cheese to soften a bit longer.<\/p>\n
Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to deep down the cloud of powdered sugar.<\/p>\n
Increase mixing speed mix until fluffy. Don\u2019t over beat or it will become too soft. If it is too soft, just refrigerate a short while to firm it up a bit.<\/p>\n
This frosting will pipe best if used while still chilled. You can make in advance, refrigerate and when ready to use let it soften slightly and remix. Do Not Microwave to soften.<\/p>\n
Will frost a 3 layer 8 or 9 inch cake.<\/p>\n
Cake Assembly<\/p>\n
Place first cake layer on cake base\/pedestal.<\/p>\n
Lightly brush the layer with the juice from the canned peaches. Don\u2019t use too much, just enough to lightly coat the top.<\/p>\n
Pipe a dam of cream cheese frosting using a disposable piping bag with the tip snipped away. This is a circle of frosting about \u00bd inch from the edge.<\/p>\n
Spread a layer of Peach Preserves (on top of the light coating of peach juice that you\u2019ve just spread) within the dam that you\u2019ve piped. Follow with a layer of Peaches and Cream filling.<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS FOR THE CAKE 2 sticks (226g) unsalted butter, slightly softened 2 cups (400g) sugar 3 large eggs 1 cup (242g) sour cream \u2153 cup (81g) milk 2 teaspoons (8g) vanilla extract 3 cups (342g) cake flour (plain in the UK) \u2014 if you do not have cake flour see substitution below 3 teaspoons baking […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2312","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/newzdiscover.com\/index.php?rest_route=\/wp\/v2\/posts\/2312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newzdiscover.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newzdiscover.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newzdiscover.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newzdiscover.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2312"}],"version-history":[{"count":1,"href":"https:\/\/newzdiscover.com\/index.php?rest_route=\/wp\/v2\/posts\/2312\/revisions"}],"predecessor-version":[{"id":2313,"href":"https:\/\/newzdiscover.com\/index.php?rest_route=\/wp\/v2\/posts\/2312\/revisions\/2313"}],"wp:attachment":[{"href":"https:\/\/newzdiscover.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newzdiscover.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newzdiscover.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}