INGREDIENTS
FOR THE CAKE
2 sticks (226g) unsalted butter, slightly softened
2 cups (400g) sugar
3 large eggs
1 cup (242g) sour cream
⅓ cup (81g) milk
2 teaspoons (8g) vanilla extract
3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below
3 teaspoons baking powder
½ teaspoon (3g) salt
1 ½ cups diced peaches tossed in 1 Tablespoon flour — (We use canned most often but if you prefer fresh, that works too.) Dice into
small pieces so the peaches will be less likely to sink to the bottom of the cake pan.
If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers.
If using fresh peaches you will need 6 to 8 peaches depending on size
Peach Preserves/Jam
PEACHES AND CREAM FILLING
1 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (It must be instant)
2 cups heavy cream or whipping cream ( not a whipped topping such as Cool Whip)
1 cup diced peaches (canned or fresh)
FOR THE CREAM CHEESE FROSTING
2 Sticks, 1 cup, (226g) unsalted butter, slightly softened
2 (8 oz ) packages cream cheese (total weight for two (452g) I use full ft cream cheese. Using reduced fat or spreadable cream
cheese will cause the frosting to be too soft. Soften slightly.
2 teaspoons (8g) vanilla extract
½ teaspoon (2g) salt optional – it will cut the sweetness, popcorn salt is best, it is fine and dissolves faster
6 to 6 ½ cups (690g to 747g) powdered sugar
INSTRUCTIONS
For the Cake
Preheat the oven to 350 degrees, grease and flour three 8×2 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice of cake.
In a medium sized bowl add the flour, baking powder and salt. Whisk to blend, set aside.
In another bowl or large measuring cup add the sour cream , milk and vanilla. Blend with a fork and set aside.
In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix until combined and smooth, do not mix above medium speed or over mix.
Toss the diced peaches in 1 Tablespoon flour and gently fold into the cake batter. The cake batter is very thick. Divide the batter between the 3 pans, smoothing the tops with the back of a spoon
Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.
Makes 7 cups cake batter
