Peaches and Cream Cake
Peaches And Cream Cake is an impressive dinner. Made with 1/2 lb. unsalted butter, at room temperature, 2 1/2 c. sugar, 2 tsp. vanilla extract, 4 eggs and 2 2/3 c. cake flour, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Heat the oven to 350Β°.
Butter and flour two 9-inch cake pans.
In a large bowl, with an electric mixer set at medium-low speed, beat the room temperature butter and 1 3/4 cups of the sugar until fluffy and light in color, about 5 minutes.
Beat in 1 1/2 teaspoons of the vanilla.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, spices and salt.
With mixer set at low speed, beat dry ingredients into butter mixture in three parts, alternating with the milk.
Pour into the prepared pans.
Bake until a toothpick stuck into the center comes out clean, 30 to 35 minutes.
Cool 10 minutes in pans. Remove from pans and cool completely.
π· Perfect Pairings
Complete your meal with these
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