peaches and cream layer cake

Peaches and Cream Layer Cake

This is my new favorite cake. Hands down!

Peach season is winding down so I am gathering as many as I can before they are gone. I’ve made peach barbeque sauce, roasted peaches, grilled peaches, peach ice cream, peach pie, peach and raspberry coffee cake, peach cobbler, peach bread, peach muffins, and this delectable peaches and cream layer cake. Mercy. It’s. So. Good!

Make it now! Before the peaches are gone :(

peaches and cream layer cake

Peaches and Cream Layer Cake

Rating: 51

Peaches and Cream Layer Cake

Ingredients

  • Cake:
  • 4 eggs
  • 1/2 cup peach preserves
  • 1/2 cup sour cream
  • 1/2 cup oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1 box yellow cake mix
  • 1 small box instant vanilla pudding mix
  • Filling:
  • 4 ounces cream cheese, room temperature
  • 1/2 cup peach preserves
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup heavy cream
  • Peaches:
  • 5 peaches, peeled and chopped
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • Whipped Cream Frosting:
  • 4 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups heavy cream

Instructions

  1. For the Cake:
  2. Preheat oven to 350 degrees.
  3. Grease and flour 2 8 or 9 inch round cake rounds.
  4. Combine all ingredients except cake mix and pudding.
  5. Beat with handheld or standing mixer until combined.
  6. Add cake mix and pudding and beat for 3 minutes.
  7. Divide cake batter between the two prepared cake pans.
  8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and place pans on cooling racks.
  10. After 10 minutes, remove the cakes from the pans and continue to cool on the racks.
  11. For the Filling:
  12. Combine cream cheese, preserves, vanilla, powdered sugar and 1/4 cup of the cream.
  13. Beat until smooth and creamy.
  14. Add remaining cream and beat for 1 minute.
  15. For the Peaches:
  16. Place a skillet over medium heat.
  17. Add butter and brown sugar to the pan.
  18. When butter has melted, stir to dissolve the brown sugar.
  19. Add peaches and saute for 3-4 minutes.
  20. Remove from heat and stir in vanilla.
  21. Cool completely.
  22. For the Frosting:
  23. Combine cream cheese, powdered sugar, vanilla and 1/2 cup of the cream.
  24. Beat until smooth and creamy.
  25. Add remaining cream and beat for 2 minutes or until light and fluffy.
  26. To Assemble:
  27. Cut each cake layer in half horizontally so you have 4 layers.
  28. Place 1 layer on serving platter or cake stand.
  29. Spread 1/3 of the filling over the cake layer.
  30. Arrange 1/3 of the peaches over the filling.
  31. Top with next layer of cake.
  32. Repeat the procedure ending with the top cake layer.
  33. Frost the cake completely.
  34. Refrigerate for several hours or overnight before serving.
http://www.leanncooks.org/cakes-cupcakes-and-cheesecake/peaches-and-cream-layer-cake/

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