Buttermilk Country Cake With Peach Puree And A Peach Buttercream Frosting!

Posted on July 21, 2015 by Karen Schumann | 0 comments

 

This cake reminds me of a dear friend who happens to be a Georgia girl!

The peach puree and the peach frosting make this cake a southern dream combination!

Well, I am getting the hang of this following recipes exactly thing and it is getting a little bit easier with each cake, but struggle I still do.  But I've learned that laughing my way through is wonderful. When I want to add a little bit more of something or omit something, I just laugh at myself and I have found great joy in my kitchen because of it.  I do have to say that I am still so thankful for being able to have fun with the frosting. This week's cake was inspired by the fact that where I come from, it's peach season and the peaches are just so yummy! The cake is a little shorter in height than most that I've made, but doubling the recipe would be a very simple thing to do.  It would make a fabulous wedding cake served with fresh peach ice cream and a bellini! A cake for a bride and groom who like a little southern charm.

 

Ingredients:

For The Cake:

4   large egg yolks

2/3   cup of buttermilk

1 1/2   teaspoons pure vanilla extract

2   cups sifted cake flour

1   cup sugar

1   tablespoon baking powder

1/2   teaspoon kosher salt

8   tablespoons unsalted butter, softened

 

For The Frosting:

1   cup butter, softened

4   cups confectioner's sugar

2 to 3   tablespoons milk 

2 to 3   teaspoons fresh peach puree or peach extract to flavor the frosting. (I just cut 3 peaches into pieces and pureed them in my Vitamix with a squeeze of fresh lemon juice, peel and all)

3 to 4   tablespoons fresh peach puree or jam to layer the cake.

 

Preparation:

For The Cake:

1.  Grease and flour 1  9" cake pan.

2.  In a medium bowl, lightly combine the egg yolks, 1/4 cup buttermilk, and vanilla.

3.  In a large mixing bowl combine the dry ingredients and mix on low for 30 seconds.  Add the butter and remaining buttermilk until the dry ingredients are moistened.  

4.  Gradually add the egg mixture, beating after each addition until the batter is well combined.

5.  Scrape batter into cake pan and smooth out the surface.

6.  Bake 30 to 40 minutes or until a cake tester comes out clean when inserted.

7.  Remove from oven and let cool for about 10 minutes before turning the cake out onto a cooling rack.

8.  Cool completely before frosting. Cake should be cut in half with a serrated knife to make two layers.

 

For The Frosting:

1.  Combine the confectioner's sugar and butter.

2.  Add the milk a little bit at a time until desired consistency is formed.

3.  Gradually add the peach puree to desired

taste and consistency.

4.  Frost and enjoy!

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