Peach Cake with Dulce de Leche Frosting

By MissiAnn

Dulce de Leche

1 (14oz) can sweetened condensed milk

Cake
2 cups coarsely chopped pecans
1 cup pecan halves
11/2 cup (3 sticks) unsalted butter, room temp
3 cups sugar
6 large eggs, room temp
1 cup sour cream
2 teaspoon vanilla extract
3 cups cake flour
11/4 teaspoon baking soda
1/4 teaspoon salt
1 cup peeled, chopped peaches, fresh or frozen

Peach Filling
10 oz jar high-quality peach preserves
13/4 cup peeled, chopped peaches, fresh or frozen, drained if frozen

Dulce de Leche Buttercream
11/2 cups (3 sticks) unsalted butter, room temp
3 tablespoon heavy whipping cream
1 teaspoon vanilla extract
4 cups powdered sugar
Dulce de Leche (above)

To make the Dulce de Leche: remove the paper wrapper from the can of condensed milk. Us a a can opener to make two small punctures on opposite sides of the top of the can. Set the can of milk in a medium saucepan, puncture side up. Fill the saucepan with water to reach two-thirds of the way up the sides of the can. Cover the saucepan and bring to the water to a boil over high heat. Lower the heat until the water simmers. Simmer the milk about 1 hour. Check the saucepan periodically, adding water to ensure that the water level does not drop below halfway. A bit of milk may seep out of the holes in the can. Cook until the milk pooled on top of the can has turned a deep golden brown.

Remove the can from the simmering water using a pot holder or tongs (it will be very hot). Open the can carefully and use of rubber spatula to spoon the cooked milk into a small bowl. It should have a pudding like consistency. Set aside until completely cooked. Reserve the Dulce de Lech for the frosting.

To make the cake: Place one baking rack one-third from the bottom of the over and the second two third from the bottom. Preheat oven to 350. Line the bottoms of three 9-inch cake pans with parchment paper and grease with butter or cooking spray. Arrange the chopped pecans on a baking sheet in a single payer and arrange the pecan halves on another baking sheet. Toast them in the over for 7 to 9 minutes, until golden brown and aromatic, Cool the pecans for a least 10 minutes. Set the toasted pecan halves for decorating cake aside.

Using a mixer with a whisk attachment cream the butter and sugar in a 6 quart bowl on medium high speed about 2 minutes until fluffy. Use a rubber spatula to scrape the mixture from the sides into the middle of the bowl. Add eggs 1 at a time, beating on medium speed between addition. Add the sour cream and vanilla, beat until incorporated. In a medium mixing bowl stir togher the flour, baking soda and salt. Add the flour mixture to the batter on low speed until just incorporated. Fold in peaches and 1 cup chopped pecans. Pour or spoon the batter evenly into the prepared pans. Stagger the cake layers on the oven racks so that no layer is directly over the other. Bake for 35 to 40 minutes or until the cakes are light brown on top and firm to the tough. Cool for 10 minutes. Run a knife round the edges of the pans and invert the cakes onto a rack to cool completely.

To make the peach filling: Stire together the preserves, peaches, and 1 cup pecans.

To make the buttercream: Using a mixer fitted with a whisk attachment, beat the butter in a large bowl on medium-speed about 2 minutes, until fluffy. Add the cream, vanilla, and powdered sugar and beat until incorporated. Add the cooled ducle de leche and beat until fluffy, about 2 minutes longer.

To assemble the cake: Place 1 cake layer on serving plate. Top with half of the peach filling. Add the second layer, top with the remaining peach filling. Add the third layer. Frost the top and sides of the cake with the buttercream. Press the toasted pecans halves in a even circle around the outer edge of the cake's top.

The frosted cake will keep for 2 days at room temperature or 1 week in the fridge. Bring the cake to room temperature before serving.

Ingredients

• Dulce de Leche
• 1 (14oz) can sweetened condensed milk
• Cake
• 2 cups coarsely chopped pecans
• 1 cup pecan halves
• 11/2 cup (3 sticks) unsalted butter, room temp
• 3 cups sugar
• 6 large eggs, room temp
• 1 cup sour cream
• 2 teaspoon vanilla extract
• 3 cups cake flour
• 11/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup peeled, chopped peaches, fresh or frozen
• Peach Filling
• 10 oz jar high-quality peach preserves
• 13/4 cup peeled, chopped peaches, fresh or frozen, drained if frozen
• Dulce de Leche Buttercream
• 11/2 cups (3 sticks) unsalted butter, room temp
• 3 tablespoon heavy whipping cream
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• Dulce de Leche (above)

Preparation

Step 1

To make the Dulce de Leche: remove the paper wrapper from the can of condensed milk. Us a a can opener to make two small punctures on opposite sides of the top of the can. Set the can of milk in a medium saucepan, puncture side up. Fill the saucepan with water to reach two-thirds of the way up the sides of the can. Cover the saucepan and bring to the water to a boil over high heat. Lower the heat until the water simmers. Simmer the milk about 1 hour. Check the saucepan periodically, adding water to ensure that the water level does not drop below halfway. A bit of milk may seep out of the holes in the can. Cook until the milk pooled on top of the can has turned a deep golden brown.

Remove the can from the simmering water using a pot holder or tongs (it will be very hot). Open the can carefully and use of rubber spatula to spoon the cooked milk into a small bowl. It should have a pudding like consistency. Set aside until completely cooked. Reserve the Dulce de Lech for the frosting.

To make the cake: Place one baking rack one-third from the bottom of the over and the second two third from the bottom. Preheat oven to 350. Line the bottoms of three 9-inch cake pans with parchment paper and grease with butter or cooking spray. Arrange the chopped pecans on a baking sheet in a single payer and arrange the pecan halves on another baking sheet. Toast them in the over for 7 to 9 minutes, until golden brown and aromatic, Cool the pecans for a least 10 minutes. Set the toasted pecan halves for decorating cake aside.

Using a mixer with a whisk attachment cream the butter and sugar in a 6 quart bowl on medium high speed about 2 minutes until fluffy. Use a rubber spatula to scrape the mixture from the sides into the middle of the bowl. Add eggs 1 at a time, beating on medium speed between addition. Add the sour cream and vanilla, beat until incorporated. In a medium mixing bowl stir togher the flour, baking soda and salt. Add the flour mixture to the batter on low speed until just incorporated. Fold in peaches and 1 cup chopped pecans. Pour or spoon the batter evenly into the prepared pans. Stagger the cake layers on the oven racks so that no layer is directly over the other. Bake for 35 to 40 minutes or until the cakes are light brown on top and firm to the tough. Cool for 10 minutes. Run a knife round the edges of the pans and invert the cakes onto a rack to cool completely.

To make the peach filling: Stire together the preserves, peaches, and 1 cup pecans.

To make the buttercream: Using a mixer fitted with a whisk attachment, beat the butter in a large bowl on medium-speed about 2 minutes, until fluffy. Add the cream, vanilla, and powdered sugar and beat until incorporated. Add the cooled ducle de leche and beat until fluffy, about 2 minutes longer.

To assemble the cake: Place 1 cake layer on serving plate. Top with half of the peach filling. Add the second layer, top with the remaining peach filling. Add the third layer. Frost the top and sides of the cake with the buttercream. Press the toasted pecans halves in a even circle around the outer edge of the cake's top.

The frosted cake will keep for 2 days at room temperature or 1 week in the fridge. Bring the cake to room temperature before serving.