Peach Layer Cake Recipes

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

COCONUT-PEACH LAYER CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.
• Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.)
• For filling:
• Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
• For frosting:
• Beat first 3 ingredients in large bowl until peaks form.
• Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.
• Cream of coconut is available in the liquor section of most supermarkets.

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.

COCONUT-PEACH LAYER CAKE

Steps:

• For cake: Preheat oven to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• Whisk flour, baking powder, and salt in medium bowl to blend.
• Whisk buttermilk and sour cream in small bowl.
• Using electric mixer, beat butter in large bowl until fluffy.
• (this is important for a really light cake!) Gradually beat in sugar.
• Beat in cream of coconut, egg yolks, and vanilla.
• Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
• Beat egg whites in another large bowl until stiff but not dry.
• Fold into batter.
• Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes.
• Cool cakes in pans on rack 10 minutes.
• Turn cakes out onto rack; cool completely.
• Maintain oven temperature.
• Spread flaked coconut on large baking sheet.
• Bake until lightly toasted, stirring once, about 14 minutes.
• Cool.
• Be sure it's toasted well enough to be pretty dry!
• For filling: Stir preserves in small saucepan over medium-low heat until melted.
• Cool slightly.
• Toss peaches, sugar, and lemon juice in large bowl.
• Add preserves and toss to combine.
• For frosting: Beat first 3 ingredients in large bowl until peaks form.
• Drain peach filling of excess juices.
• Cut cakes horizontally in half.
• Place 1 cake layer, cut side up, on platter.
• Top with 1/3 of peach filling.
• Spread 1 cup frosting over filling.
• Repeat layering 2 more times, then top with final cake layer, cut side down.
• Spread top and sides of cake with remaining frosting.
• Cover cake completely with toasted coconut.
• Refrigerate*at least* 30 minutes and up to 1 day.
• This is important, or your slices won't turn out right!
• Fan peach slices atop center of cake before serving.