Peaches & Cream Cake
Recipe from Family Circle

This cake recipe explodes with fresh peach flavor. The syrup used to cook the peaches is used in the cake batter, chopped peaches are added to both the cake and the whipped cream frosting, and peach wedges are used for garnish.


Peaches & Cream Cake

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Servings: Makes 12 servings.
Prep Time: 45 mins
Total Time: 1 hr 28 mins
Related Categories: Cake, Cake, Father's Day, Frosting and Filling, Low Sodium, Peaches, Summer, Whipped Cream
 
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Ingredients
  •  
    Peaches:
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  • 4  large
    ripe peaches (2 pounds)
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  • 1  cup
    water
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  • 1/2  cup
    granulated sugar
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  •  
    Cake:
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  • 2-1/2  cups
    all-purpose flour
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  • 2  teaspoons
    baking powder
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  • 1/4  teaspoon
    salt
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  • 4 
    egg whites (about 1/2 cup)
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  • 1  tablespoons
    granulated sugar
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  • 1  cup
    vegetable oil
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  •  
    Topping:
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  • 1  cup
    heavy cream
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  • 1/4  cup
    confectioners' sugar
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Directions
1.
Peaches: Bring large pot of water to simmering. Cut an "X" in bottom of each peach. With a slotted spoon, slide the peaches into the simmering water; simmer until the peach skins are loosened, about 4 minutes. Remove the peaches with a slotted spoon and plunge them into large bowl filled with ice water to stop the cooking.
2.
When the peaches are cool, slice peaches in half. Remove pit and peel off skin. Place peach halves in medium-size saucepan. Add 1 cup water and the sugar. Bring to a simmer, covered, over medium heat; simmer until peaches are very tender but not mushy, 4 to 6 minutes. Drain, reserving liquid; let cool.
3.
Cake: Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
4.
Whisk together flour, baking powder and salt in large bowl. Whisk together egg whites, sugar and oil in second large bowl. Whisk 3/4 cup reserved peach cooking liquid into egg white mixture.
5.
Chop 4 of the peach halves into bite-size pieces; set aside the remaining peaches. Stir the egg white mixture into the flour mixture in the large bowl until smooth. Fold in the chopped peaches. Pour the batter into prepared pan, spreading evenly with a rubber spatula.
6.
Bake in 350 degree F oven for 35 minutes or until a toothpick inserted in the center of cake comes clean. Let the cake cool completely in the pan on wire rack.
7.
Topping: To serve, chop the remaining peach halves into bite-size pieces. Beat together the heavy cream and confectioners' sugar in a medium-size bowl until stiff peaks form. Fold in the chopped peaches. Spread the whipped cream mixture over top of cake. Serve immediately, or refrigerate until ready to serve. Makes 12 servings.
8.
Make-Ahead: Peaches at the end of step 2 may be kept, refrigerated, in the liquid up to 1 week. Cake without the topping can be refrigerated for up to 2 days. The cake with topping can be refrigerated for up to 1 day.
Nutrition information
Calories 465, Total Fat 26 g, Saturated Fat 6 g, Cholesterol 27 mg, Sodium 138 mg, Carbohydrate 56 g, Fiber 2 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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