It was Sunday morning, when I decided, “hey, I should create a dessert for my in-laws.” I knew we had a dinner date up to their house a little later that day and instead of doing something pretty simple I decide why not throw together a cake and buttercream. Yeah, my thinking isn’t always the best.
Anyway, I canned.. oh, about 50-60 quarts of peaches this last summer and it was worth it. I have kept my house and my parents well stocked with peaches this winter. So, I sent the husband down into spider land to fetch a quart. When I made them last year, I didn’t bother using the fruit fresh or whatever it is to keep my peaches vibrant. Instead, I read lemon juice would do the same, but they discolored some. BOOOO! Regardless, they’re yum.
To make the cake and buttercream I put the peaches into my magic bullet and pureed.
voila! It’s all ready to put into a recipe. There was a touch of peach in every bite of the cake. It certainly hit the spot for me at least. I think my in-laws enjoyed the cake too.
Adapted from Smitten Kitchen
4 cups + 2 T. cake flour
2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. salt
1 cup unsalted butter (2 sticks), room temperature
2 cups granulated sugar
1 tsp. vanilla bean paste
4 eggs, room temperature
1 1/2 cups milk + 1 1/2 T. distilled vinegar (or buttermilk)
1 cup peaches, peeled, cored, and pureed
Preheat your oven to 350 degrees. Spray two 9″ round pans with non-stick spray. Lay a square of parchment paper in the center of the pan and spray with non-stick spray. This ensures that the cakes will release.
In your stand mixer bowl, put the butter and sugar. Use the paddle attachment to beat the mixture on medium until it is pale and fluffy. Once the butter and sugar is mixed thoroughly, add the vanilla and one egg. Turn the mixer back on and beat until the egg is incorporated. Scrape down the sides of the bowl and add another egg. Turn the mixer back on until the egg is incorporated completely and scrape down the sides. Repeat this for the last two eggs.
It should look like this. Now take your milk and dry ingredients and alternately add them to the egg batter. Make sure every time you add the milk or the flour it is completely incorporated before you add more. Otherwise, it may start to look curdled.
I then folded in the peach puree with a spatula into the batter.
Now onto the buttercream. There was only a touch of peach taste in the frosting, but I think it completed the cake.
1 cup salted butter, room temperature
3/4 cup peach puree
1 tsp. vanilla
5 1/2 cups powdered sugar
In the stand mixer, add the butter and beat until pale and creamy. Add in about 1-2 cups of powdered sugar and beat again until incorporated. Add in the vanilla and half of the peach puree. Turn the mixer on low and beat until the liquid is mixed in. Add in another 2 cups of powdered sugar and continue to mix on low speed. Be sure to scrap down the sides and then add the remaining peach puree. After the puree is beat in, add the remaining powdered sugar. Scrape down the sides and give it another quick mix.
I was going to add in a little gel paste to give it a little more of a peach color, but decided the natural look would be suiting. Now, I have to break the bad news to everyone. In all the chaos, I didn’t get to take a picture of the final product. I frosted it PERFECTLY. No, I’m lying, it looked like a train wreck. I was in such a rush by the time everything was finished that I tossed it into a cake carrier and sped off. It’s a sad story. 😦
I did, however, get to take a picture of what I left behind.