Peaches and Cream Layer Cake - CD Recipes -
Cooking District Recipes

Peaches and Cream Layer Cake

12 serving
Step 1
1 1/2 cup •  Sugar
3/4 cup • Butter • softened
1/4 tsp • Salt
4 tsp •  Vanilla extract
3/4 cup • Sour cream
6 each • Egg whites
2 1/2 cup • Flour
4 tsp • Baking powder
3/4 cup • Milk
3 each • Peaches, large ripe • sliced
Preheat oven to 350F . Grease 3 - 8" cake pans.

Cream the butter and sugar together until and fluffy.

Add the sour cream and vanilla extract and mix until well combined. Add egg whites half at a time beating after each addition.

In a separate bowl, combine flour and baking powder.

Add 1/3 of the dry ingredients and beat well. Add half of the milk to batter and beat well. Add the next 1/3 of dry ingredients and beat well. Add other half of milk and beat well. Finally add the remaining 1/3 of dry ingredients and beat well.

Divide the batter evenly between the three cake pans. Bake cakes for 23-26 minutes or until a toothpick comes out clean.

When done, remove from oven and allow cakes to cool for 3-5 minutes. Remove from cake pans and allow to cool completely on wire racks.

For peaches - you can use fresh ripe peaches or canned peaches.
Step 2
2 1/2 cup • Heavy whipping cream
1 1/4 cup • Powdered sugar
2 tsp • Vanilla extract
Whip cream until it begins to thicken. Add in powdered sugar and vanilla extract and whip until stiff peaks form.

If cakes are too rounded, thinly slice off top to make flat. Place first cake layer on plate and spread whipped cream evenly. Cover with sliced peaches. Place next layer and repeat. Place top layer of cake and top with cream and more remainder of peaches.


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