Ingredients
- For the cake:
- 1 1/2 cup chopped pecans
- 1 1/2 sticks unsalted butter, at room temp
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup plain yogurt
- 1 tsp vanilla
- 1 1/2 cups cake flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peeled, chopped peaches
- For the frosting:
- 4 egg whites
- 1 1/4 cup sugar
- 3 sticks unsalted butter, cubed and at room temp
- 1/3 cup dulce de leche
Preparation
Step 1
Preheat the oven to 350 degrees.
Place chopped pecans on a baking sheet and toast 5-7 minutes until fragrant. Set aside to cool.
Spray 3 6-inch cake pans with baking spray.
Cream butter and sugar on medium-high until light and fluffy.
Scrape down the bowl and add the eggs, one at a time, followed by the vanilla and sour cream.
Add the dry ingredients and mix on low until just incorporated.
Fold the peaches and 1/2 cup pecans into the batter.
Divide the batter equally between the cake pans.
Bake 18-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Let cool 10 minutes in the pan before turning out onto a rack to cool.
To make the frosting, whisk the egg whites and sugar over a simmering pot of water until the mixture reaches 160 degrees.
Transfer to a stand mixer and whisk on high 10 minutes, until the meringue reaches room temperature (the bowl should feel neutral/barely warm when touched).
Add butter, a few cubes at a time until all butter is mixed in.
Add dulce de leche and mix until combined.
Frost and fill the cake, and press the remaining pecans into the frosting.
Store at room temperature for 2 days or up to a week in the fridge.