Peach cake
Preppy Kitchen · ♥ 15.9K likes · 509.9K views · 9 min video
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup fresh peaches
Thinly slice about two cups of peaches, reserving some slices for the top. Heat the oven to 350.
- 180 g all-purpose flour
- ½ tsp salt
- 1½ tsp baking powder
Whisk the flour, salt and baking powder in a medium bowl; set aside.
- 170 g unsalted butter
Cream room-temperature butter in a stand mixer with the paddle, about 30 seconds.
- 200 g granulated sugar
Add the sugar on medium high and beat about three minutes until light, cloudy and fluffy, scraping the bowl once or twice.
- 2 whole eggs
Add the eggs one at a time, cracked into a bowl first, mixing thoroughly.
Adding the eggs
- ¼ cup sour cream
- 1 tbsp vanilla
Mix in the sour cream, then the vanilla; scrape down and mix on high about 30 seconds until smooth.
Sour cream and vanilla
On low, add the flour mixture and mix until almost combined, then finish folding with a spatula.
- butter
Spread into a buttered nine-inch pan, optionally lined with a parchment round; smooth into an even layer.
Panning and topping
- 1 tbsp sugar
Variation: double the recipe for a layer cake, filled with a peach puree cooked down with a little cornstarch, peach whipped cream, or Swiss meringue buttercream.
Making it a layer cake
Bake at 350 about 45 minutes, until a skewer in the middle comes out clean.
Cool in the pan, tap the sides to loosen, invert onto a flat surface, then invert again onto a cake plate.