Peaches and Cream Layer Cake
"This moist Peaches and Cream Cake is so moist and flavorful! It is the perfect cake for spring and summer celebrations!..."
INGREDIENTS
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2 sticks (226g) unsalted butter, slightly softened
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2 cups (400g) sugar
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3 large eggs
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1 cup (242g) sour cream
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1/3 cup (81g) milk
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2 teaspoons (8g) vanilla extract
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3 cups (342g) cake flour (plain in the UK) — if you do not have cake flour see substitution below
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3 teaspoons baking powder
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1/2 teaspoon (3g) salt
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1 1/2 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.
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If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers.
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If using fresh peaches you will need 6 to 8 peaches depending on size
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Peach Preserves/Jam
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1 small box Jell-O 3.4oz (96g) Vanilla Instant Pudding (It must be instant)
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2 cups heavy cream or whipping cream ( not a whipped topping such as Cool Whip)
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1 cup diced peaches (canned or fresh)
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2 Sticks, 1 cup, (226g) unsalted butter, slightly softened
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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.
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2 teaspoons (8g) vanilla extract
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1/2 teaspoon (2g) salt optional - it will cut the sweetness, popcorn salt is best, it is fine and dissolves faster
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6 to 6 1/2 cups (690g to 747g) powdered sugar
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