My friend Becca from Happily the Hicks and Becca Sue Photography is pregnant with a little girlie! I can't wait to meet her and squeeze her. Her older brother, James had the most adorable nursery, and I'm expecting the same for her. Her's will be peach themed. When Becca told me that I just knew I had to attempt a Peaches and Cream Cake! Thankfully it turned out ridiculously great on the first try! It's so peachy and tangy ang moist and creamy! It certainly lives up to it's name and you definitely need to try it!!! Let's make cake together...
We're gonna start by making a peach compote that will go in our cake batter and between the layers.
You'll need 32 oz of peaches in a medium sized pot. (I used frozen since it's not peach season)
Add 1 cup of water
and 1 cup of sugar.
Bringt to a boil and then turn down the heat and let it simmer and cook down until it looks like this, caramelized and thick.
Let it cool down to room temperature and then puree in a blender. (makes approx. 2 cups)
For the cake batter: in a bowl whisk together
2 1/2 cups flour, 2 cup sugar, 1 tsp salt, 1 T baking powder.
pour in 1 cup whole milk, 1/2 cup vegetable oil, 1 T vanilla, 2 eggs, and 1 cup of the peach puree.
Pour in 1 cup of water.
Whisk in gently.
This recipe makes three 6" cake layers. So butter and lay parchment paper on your cake pans. (or save butter wrappers and just place them butter side down in your cake pans, considering they're buttered parchments.
Pour two cups of batter in each pan.
Bake at 350 for 30 minutes.
Be sure to check out my tips for decorating cakes to help you with layering and frosting this cake!
You'll want to spread a layer of cream cheese frosting and then a bit of the peach puree between each layer. Then cover the whole thing in Cream Cheese Frosting (that's the cream part of peaches and cream)
Thanks for following along!
If you make this recipe be sure to take a photo and tag me @martinezmade.co on instagram (or facebook)