Peaches and cream cake

29

PREP TIME

30 min

TOTAL TIME

1 h 15 min

Makes

10 Servings

* PLUS 45 min cooling time
Peaches and cream cake

Peaches and cream cake recipe Photo by Roberto Caruso

Ripe, juicy peaches top a fluffy layer of whipped cream and lime-drizzled cake for a divine weekend dessert.


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 3 eggs
  • 3 tbsp milk
  • 4 tsp lime zest
  • 2 tsp vanilla
  • 2 tbsp lime juice
  • 2 tbsp granulated sugar
  • 1 1/2 cups 35% cream
  • 2 tbsp icing sugar
  • 3 large peaches , unpeeled, cut into wedges

Instructions

  • PREHEAT oven to 350F. Butter an 8-in. round cake pan and line bottom with parchment.
  • STIR flour with baking powder and salt in a medium bowl.
  • BEAT butter with 3/4 cup granulated sugar in a large bowl, with an electric mixer on medium, about 1 min. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lime zest and vanilla. Reduce speed and gradually beat in flour mixture until until just blended.
  • SCRAPE batter into a prepared pan and smooth top.
  • BAKE in centre of oven until a cake tester inserted in centre of cake comes out clean, about 35 min.
  • BOIL lime juice with 2 tbsp granulated sugar in a small saucepan until sugar is dissolved. Set aside to cool.
  • COOL cake in pan on rack for 15 min, then turn out onto rack. Remove parchment. Brush top of cake with lime syrup. Cool completely, about 45 min.
  • WHIP cream with icing sugar until soft peaks form, 1 to 2 min.
  • SPREAD whipped cream on cake. Top with peaches.

How to shop for, peel and prepare peaches

Nutrition (per serving)

  • Calories
  • 412,
  • Protein
  • 6 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 27 g,
  • Sodium
  • 139 mg.
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