Old-fashioned Brown-sugar Peach Cake |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
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This is a mile-high stack of cake with dollops of sweetened whipped cream and chunky peach filling. Ingredients:
cake |
2 cups all-purpose flour |
1 t. baking powder |
1/2 t. baking soda |
1/4 t. salt |
1/2 cup butter or margarine, softened |
1 cup firmly packed brown sugar |
2 large eggs, at room temperature |
1 t. vanilla extract |
3/4 cup milk |
topping |
4 cups peeled, rip peaches cut into 3/4 inch chunks, divided |
1/2 cup granulated sugar |
1/4 cup cornstarch |
1/4 cup cold water |
1 t dark rum |
1 cup heavy or whipping cream |
1/4 cup firmly packed brown sugar |
confectioners' sugar |
mint leaves, for garnish |
Directions:
1. Make Cake:
2. Heat oven to 350 degrees F
3. Grease and flour three 9-inch round cake pans. Sift flour, baking powder, baking soda and salt in bowl. Beat butter at medium-high speed in large mixer bowl; beat in brown sugar until light and fluffy. Beat in eggs, 1 at a time, then vanilla. At low speed, add flour mixture alternatively with milk, beginning and ending with dry ingredients, just until combined.
4. Spoon batter into prepared pans. Bake 15 to 18 minutes, until cake springs back when lightly touched in center. Cool in pans on wire racks 10 minutes; unmold and cool completely.
5. Combine 2 cups peaches with granulated sugar in saucepan; bring to boil. Dissolve cornstarch in cold water in bowl. Stir cornstarch mixture into peaches and return to boil, stirring. Reduce heat to low and cook 1 minute, stirring. Toss cooked peach mixture with remaining 2 cups peaches and rum in bowl. Refrigerate 1 hour.
6. Beat cream with brown sugar in mixer bowl to stiff peaks. Place one cake layer on plate and spread half of peaches on top, then half of whipped cream. Stack with second layer, remaining peach mixture and remaining whipped cream. Top with third layer. Sift confectioners' sugar on top. Garnish with mint leaves.
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