Vanilla Peach Layer Cake

By mfisher33708

Ingredients

• Cake:
• 4 1/2 c cake flour
• 3 tsp. Baking powder
• 1/4 tsp. salt
• 1 c plus 2 tbsp. butter, room temp.
• 2 c sugar
• 4 eggs plus 1 egg white
• 3/4 c sour cream
• 2 tbsp. vanilla
• 1 c plus 2 tbsp. milk
• Peach Frosting:
• 5 cups peeled and sliced peaches (5-6 fresh or 2 16oz pkgs. frozen)
• 1/4 c brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. Nutmeg
• Pinch of salt
• 2-10oz containers of non-dairy whipped topping, defrosted
• 1-8oz pkg. cream cheese
• 2 tsps. vanilla
• 1/2 c powdered sugar
• Pinch of salt
• 1 fresh peach, sliced for garnish

Preparation

Step 1

Cake:
Preheat oven to 325. Prepare 8" round cake pans by spraying with non- stick spray
Sift together cake flour, baking powder and salt in a medium bowl, set aside
With a mixer with paddle attachment beat butter and sugar together until smooth and fluffy. Slowly add eggs and mix well until combined.
Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape sides of the bowl again and stir in the milk
Add remaining flour and stir until flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir
Divide batter into 3 prepared round baking pans
Bake for about 30-35 minutes. Cakes are done when tops spring back with a light touch
Allow to cool completely before turning over onto place or baking rack

Peach Frosting:
Set halt of the peaches in a bowl. Sprinkle with brown sugar, cinnamon, nutmeg and a pinch of salt. Stir to coat completely and let sit for 20 minutes
Meanwhile finely chop remaining peach slices. Place chopped peaches in the fridge until ready to use
Purée the peaches/ brown sugar mixture in a food processor or blender on high for about 30 seconds, until mixture is smooth. Pour the peach purée into a fine mesh strainer and set over a small bowl. Let stand until all of the peach purée has been strained through to remove any larger pieces. Set aside
Using a mixer with whisk attachment, beat cream cheese until fluffy and smooth, about 2-3 minutes. Add the peach purée and beat until combined. Stir in the powdered sugar until well combined and smooth. Stir in vanilla and a pinch of salt. Fold in non-dairy whipped topping and chopped peaches just until combined.
Refrigerate frosting until ready to use

Assembly:
Place the first layer on cake play and frost just the top, repeat with the next two layers, then frost the sides with an offset spatula ( about 1/2" or so thick)
Smooth sides until even, then top with sliced fresh peaches