Peaches & Cream Cake

Peaches & Cream Cake - Candy Coated Culinista

Peaches & Cream Cake – Candy Coated Culinista

This cake is a butter cake with a hint of lime zest and topped with homemade whipped cream and fresh Ontario peaches. This is an excellent fresh & light dessert.

I did another Chatelaine Cooking Club Challenge and my photo was featured among the selected photos I was tweeted a “Wow … cover worthy! Thanks for your entry in our Cooking Club Challenge!” upon submitting my photo. Another fun challenge and a recipe in my repertoire. Link to my photo.

From Chatelaine

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2/3 cups salted butter, at room temperature
• ¾ cup granulated sugar
• 3 eggs
• 3 tbsp milk
• 4 tsp lime zest
• 2 tsp vanilla
• 2 tbsp lime juice
• 2 tbsp granulated sugar
• 1 ½ cups 35% cream
• 2 tbsp icing sugar
• 3 large peaches, unpeeled, cut into wedges

1. Preheat oven to 350°F. Butter an 8” round cake pan and line the bottom with parchment.
2. Stir flour with baking powder and salt in a medium bowl.
3. Beat butter with ¾ cup granulated sugar in a large bowl, with an electric mixer on medium, about 1 min. Add egg, 1 at a time, beating well after each addition. Beat In milk, lime zest and vanilla. Reduce speed and gradually beat in flour mixture until just blended.
4. Scrape batter into a prepared pan and smooth top.
5. Bake in centre of oven until a cake tester inserted in centre of the cake comes out clean, about 35 min.
6. Boil lime juice with 2 tbsp granulated sugar in a small saucepan until sugar is dissolved. Set aside to cool.
7. Cool cake in pan on a rack for 15 min, then turn out onto rack. Remove parchment. Brush top of cake with lime syrup. Cool completely, about 45 min.
8. Whip cream with icing sugar until soft peaks form, 1 to 2 min.
9. Spread whipped cream on cake. Top with peaches.

Please Enjoy

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