Side Pannel
Fresh Peaches and Cream Cake
Fresh Peaches and Cream Cake
- Recipe Submitted by maryjosh on 08/13/2018
Ingredients List
- For the filling
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- For the batter
- 1 cup butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups diced fresh peaches
- For the frosting
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons finely diced fresh peaches
Directions
For the filling
In a medium bowl, cream the cream cheese and butter with a hand mixer on medium speed until smooth. Slowly add the granulated sugar, beating until smooth. Add the egg, mixing well. Add the flour, vanilla and salt, and beat to combine. Set filling aside.
For the batter
In a large bowl, beat the butter until creamy. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until incorporated after each addition. Stir in the vanilla and almond extract.
In a medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture alternately with the sour cream, beating just until incorporated after each addition, beginning and ending with the flour mixture. Stir in the chopped peaches.
Grease and flour a 12-cup Bundt pan. Pour half of the prepared batter into the bottom of the pan. Use a spoon to dollop all of the filling evenly over the batter, spreading the filling into a layer than doesn't quite touch the sides of the pan. Pour the remaining batter over the filling layer, spreading the top smooth with a rubber spatula. Bake at 350 for 60 minutes, or until a cake tester inserted into the cake layer comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
For the frosting
Beat the cream cheese until smooth. Add the powdered sugar, 1/2 cup at a time, beating until smooth after each addition. Add the vanilla and almond extract, and beat well. Beat in the diced peaches. If the frosting is too thin at this point, beat in a bit of powdered sugar, 1 tablespoon at a time, until the desired consistency is achieved. Drizzle frosting over cooled cake, and garnish with sliced almonds, if desired.
In a medium bowl, cream the cream cheese and butter with a hand mixer on medium speed until smooth. Slowly add the granulated sugar, beating until smooth. Add the egg, mixing well. Add the flour, vanilla and salt, and beat to combine. Set filling aside.
For the batter
In a large bowl, beat the butter until creamy. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until incorporated after each addition. Stir in the vanilla and almond extract.
In a medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture alternately with the sour cream, beating just until incorporated after each addition, beginning and ending with the flour mixture. Stir in the chopped peaches.
Grease and flour a 12-cup Bundt pan. Pour half of the prepared batter into the bottom of the pan. Use a spoon to dollop all of the filling evenly over the batter, spreading the filling into a layer than doesn't quite touch the sides of the pan. Pour the remaining batter over the filling layer, spreading the top smooth with a rubber spatula. Bake at 350 for 60 minutes, or until a cake tester inserted into the cake layer comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
For the frosting
Beat the cream cheese until smooth. Add the powdered sugar, 1/2 cup at a time, beating until smooth after each addition. Add the vanilla and almond extract, and beat well. Beat in the diced peaches. If the frosting is too thin at this point, beat in a bit of powdered sugar, 1 tablespoon at a time, until the desired consistency is achieved. Drizzle frosting over cooled cake, and garnish with sliced almonds, if desired.
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