Description
A delicious layer cake filled with fresh peach filling and whipped cream.
Ingredients
Scale
- 1 lb fresh peaches, chopped
- 1/2 cup granulated white sugar
- 1 tbsp freshly squeezed lemon juice
- 3 1/2 cups all-purpose flour, spooned and leveled
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup canola or mild vegetable oil
- 1 1/2 cups granulated white sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups buttermilk, room temperature
- 3 cups heavy whipping cream
- 1/4 cup granulated white sugar
Instructions
- Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the peaches get soft. Stir constantly. Blend peaches with an immersion blender roughly.
- Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
- In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at a time and mix until fully incorporated. Add vanilla and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined.
- Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don’t overbake or the cake will be dry. Let cool to room temperature.
- In a large mixing bowl, whisk heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
- Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally.
- Place one cake layer on a cake stand or serving plate. Spread 1/4 of the whipping cream over the cake. Layer with 1/3 of the peach filling. Repeat two more times.
- Place last cake layer on top and top with remaining whipped cream. Refrigerate for 4 hours. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
- *This cake is ideal for summer gatherings and can be adjusted with different fruits if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg