Description
A delicious and moist cake layered with fresh peaches and creamy frosting, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the sliced peaches gently.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, spread a layer of whipped cream on top of one cake layer, add more sliced peaches, then place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream and decorate with additional peach slices.
Notes
- For best results, use ripe but firm peaches.
- This cake can be made a day in advance and stored in the refrigerator.
- Feel free to add a layer of peach preserves for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg