Decadent Fresh Peach Cake
From shandy 16 years ago
- 25 minutes to make
- Serves 12
Okay! I am doing it and I can't believe it. I am letting go of one of my all time favorite recipes. I have told friends that this is my secret recipe! Fresh peaches and fresh, homemade whipping cream along with a dense homemade cake makes this dessert a treat. Read more It does take a little effort to make this but the presentation is beautiful. I will have to make it again - soon- and post a picture. Here's to an old friend : ) See less
Ingredients
- 2 c. sifted all-purpose flour shopping list
- 5 T. plus 1 t. cornstarch shopping list
- 2 t. baking powder shopping list
- 3/4 t. salt shopping list
- 6 T. (3/4 stick) margarine, softened shopping list
- 6 T. (3/4 stick) unsalted butter, softened shopping list
- 1 1/4 c. plus 2 T. sugar shopping list
- 3/4 c. milk shopping list
- 1 1/2 t. vanilla extract shopping list
- 9 large egg whites, stiffly beaten shopping list
- CREAM FILLING: shopping list
- 2 c. heavy cream shopping list
- 1/2 c. sugar shopping list
- 1 1/2 t. vanilla extract shopping list
- peach FILLING: shopping list
- 5 to 6 large peaches shopping list
- juice of 1/2 lemon shopping list
- 2 T. sugar shopping list
How to make it
- 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
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The Rating
Reviewed by 10 people-
Don't know how I missed this one, not only is it beautiful, it's fantastic sounding. A must to make when the fresh peaches are in season again. Great post, thanks for sharing with us.
henrie
in Savannah loved it
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HI SHANDY ,just came across your recipe on your home page.love peaches and cream especially FRESH one's which are in abundance at the moment.So kind of you to share a 'secret' recipe. i guess it is no longer a secret l.o.l.:)
mumtazcatering
in Gauteng loved it
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This is a must make recipe come summer when fresh peaches are abundant. I love peaches, especially when in season. This is not the time of year to make it, though. :( Thanks for a great recipe!
trackwidow
in Fort Atkinson loved it
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