VANILLA PEACH LAYER 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
- Preheat oven to 325 degrees. Prepare 3, 8-inch round cake pans by spraying liberally with non-stick cooking spray.
- Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
- 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.
- Stir in sour cream and vanilla, and mix well until combined.
- 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.
- 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.
- Divide the batter into 3 prepared, round baking pans.
- 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.
source:https://www.yellowblissroad.com/vanilla-peach-layer-cake/
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