It seems that I’m not at a loss for peach recipes this summer and since this week’s Project Pastry Queen recipe also involves peaches, I certainly couldn’t pass it up. It’s a fortuitous 3 layer cake with fresh summer peaches baked into the layers and diced up peaches stuffed between them. And what may be the best part about the whole cake? I made my own dulce de leche for the frosting!
Overall, the cake was delightful…one that I could see being made again to celebrate each new peach season. The peaches were able to stand on their own even after being baked into the cake and the peach filling, mixed with some apricot preserves, drips down the cake after each slice, making for a sweet hit of fresh flavor with each bite. I don’t think this cake would have been complete without a super-sweet frosting…and the addition of a full cup of dulce de leche to the frosting took this cake from great to oh.my.gah. On its own, the buttercream seemed as if it would completely overpower the delicate cake but once I slathered it on, the cake, filling, and frosting were definitely M.F.E.O. (10 points for the movie reference!). A perfect summer cake with ripe summer peaches…life is good.
This recipe includes a quick and basic buttercream frosting where the dulce de leche can be swapped out for almost anything: lemon curd, fresh lemon zest, a couple tablespoons of cocoa, chopped strawberries, some peanut butter…you get the idea.
- 2 cups cake flour
- ¾ tsp baking soda
- 1/8 tsp table salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cup granulated sugar
- 4 large eggs
- 2/3 cup sour cream (light is fine)
- 1 tsp pure vanilla extract
- 2/3 cup peeled and chopped fresh peaches
- 3 sticks unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of table salt
- 1 cup dulce de leche
- 1 cup peach preserves or jam (either store-bought or homemade)
- To make the cake: Preheat oven to 350° F. Grease two 9-inch cake pans.
- In a large bowl, whisk together the cake flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the sour cream and vanilla until incorporated. On low speed, stir the flour mixture into the wet ingredients and beat until just incorporated. Using a rubber spatula, fold the peaches gently into the batter.
- Divide the batter evenly between the two prepared pans and smooth out the tops with an offset spatula. Bake for 30 to 35 minutes or until a toothpick comes out clean and the cakes are light brown on top and firm to the touch. Cool the cakes in the pans on a wire rack for 10 to 15 minutes then invert the cakes on the racks and cool completely, about 30 minutes.
- To make the buttercream frosting: In the bowl of a stand mixer, beat the butter for 2 minutes, until fluffy.
- Add in the powdered sugar, vanilla, and salt, and beat until combined, scraping the sides of the bowl as you go, about 1 to 1 ½ minutes.
- Spoon in the dulce de leche and beat for an additional 2 minutes, until the buttercream is light and fluffy.
- To assemble the cake: Place one of the cake layers on a cake plate. Spread a thin layer of frosting over the top of the cake. Using an offset spatula, spread the preserves or jam over the frosting. Place the second layer on top of the preserves. Frost the cake with the remaining frosting. The cake will keep covered at room temperature for 2 to 3 days if your kitchen temperature allows; if it is too hot, the frosting won't keep well so the cake can be kept, covered, in the refrigerator.