Oh, what a cake!

August 22, 2011

My dear friend Duane Ulkins has done it again! A couple of years ago, I posted his recipe for strawberry cake which had everyone raving at a birthday dinner. Well, last week we entertained a young producer from L.A. at a small dinner at my house and once again, Duane showed up with another incredible dessert (he’s known for his amazing baking skills). This time, it was a “Peaches & Cream Cake” that is divine. The next day, I emailed him requesting the recipe and yesterday he showed up with not only the recipe, but another cake for my birthday (it’s today!), so I just had to share because I think it tops the strawberry one.  What makes it so yummy is the icing is whipping cream!

Here’s the recipe:

Peaches and Cream Cake
August 22, 2011

1    Can (29 ounce) peach halves in heavy syrup

1    Package plain yellow cake mix (Do not use cake mix w/pudding.)

8     Tablespoons of butter, melted (one stick)

4    Large eggs

1    Teaspoon pure vanilla extract

Ice with sweetened cream (two cups heavy cream, ½ cup powdered sugar, ½ teaspoon pure vanilla extract. Whip and frost.

Heat oven to 350 degrees. Grease and flour two nine inch cake pans.

Puree approximately eight peach halves in a blender or food processor. This should equal 1-1/2 cups. Place cake mix, peach puree, melted butter, eggs, and vanilla in a large mixing bowl. Blend with mixer on low for about a minute, scraping the sides of the mixing bowl.  Divide the batter between the two prepared pans. Place the pans in the oven side by side, on the center shelf of the oven.

Bake the cakes until they are golden brown and spring back with lightly pressed with your finger.  I bake the cakes for 30 minutes in my convection oven.  Remove the pans from the oven and invert the cakes on wire racks to cool. While the cakes are still slightly warm, poke holes in the cakes with a toothpick. Carefully pour ¼ cup of reserved peach syrup over each of the cake layers. Let the layers cool completely before icing.

As the cake cools, prepare the sweetened cream frosting.

Place one cake layer, right side up, on a cake plate. Spread the top with the cream frosting. Place the second layer, right side up, on top of the first and frost the top and the sides. Arrange remaining peach slices on top of cake.
Secure layers with 4 or 5 toothpicks to prevent sliding.  Store this cake, loosely covered, in the refrigerator.

Peaches & Cream Cake

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