Peaches & Cream Cake
Recipe courtesy of Tiffani Thiessen
- 5-6 peaches, peeled and sliced
- fresh mint, chopped
- 1/2 cup sugar
- 4 tablespoons fresh lemon juice
- 1 ½ sticks unsalted butter, softened plus more for greasing
- 1/2 cup light brown sugar
- 3/4 cup granulated sugar
- 6 large eggs, separated
- 1 teaspoon almond extract
- 1 cup all purpose flour
- 3/4 cup almond flour
- 1 teaspoon Kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 packages cream cheese, at room temperature
- ½ stick unsalted butter
- 2 cups powdered sugar
For peach topping: In a medium bowl, combine sliced peaches with mint, sugar and lemon juice. Cover and place in fridge for about 4 hours, tossing every hour.
Grease 2 9-inch cake pans with butter and line with parchment paper. Preheat oven to 325 degrees
For the cake: In stand mixer, cream butter, brown sugar, and ½ cup sugar together. Add in the egg yolks and almond extract and mix to combine. Sift in the flours, salt, baking powder and soda and mix to combine.
In a separate bowl, whisk the egg whites with the remaining ¼ cup sugar until stiff peaks form. Fold in the egg whites to the batter and transfer to prepared pans. Bake until the cakes are fully set and a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely in the pans on a rack, about 30-45 minutes.
For cream frosting: In a medium bowl, beat the cream cheese, butter, powdered sugar until smooth and fluffy, 2 to 3 minutes.
Remove the cake layers from the pans. Place one layer on a cake plate. Using an offset spatula, spread a half of the frosting over the top of the layer, taking care to spread it all the way to the edges. Top with the last cake layer and repeat with the remaining frosting, smoothing the frosting neatly over the top layer. top with macerated fruit and serve.
Photography by Rebecca Sanabria