Decadent Fresh Peach Cake Recipe

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Decadent Fresh Peach Cake
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Ingredients
18
Count
Nutrition
187
Calories
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Ingredients:

  • 2 cup. sifted all-purpose flour
  • 5 tsp. plus 1 tsp. cornstarch
  • 3/4 tsp. salt
  • 6 tsp. (3/4 stick) margarine, softened
  • 6 tsp. (3/4 stick) unsalted butter, softened
  • 1 1/4 cup. plus 2 tsp. sugar
  • 3/4 cup. milk
  • 1 1/2 tsp. vanilla extract
  • 9 large egg whites , stiffly beaten
  • 2 cup. heavy cream
  • 1/2 cup. sugar
  • 1 1/2 tsp. vanilla extract
  • 5 to 6 large peaches
  • 2 tsp. sugar

Directions:

  1. Make the cream filling first. Mix cream, sugar, and vanilla. Cover and refrigerate for at least 2 hours.
  2. Preheat the oven to 350 degrees. Generously grease three 8-inch round cake pans, then line the bottoms with wax paper. Grease the paper and lightly flour. Set aside.
  3. Sift the flour with the cornstarch, baking powder, and salt. Set aside.
  4. Cream the margarine, butter, and sugar until fluffy, about 3 minutes. Add the dry mixture in 4 parts, alternating with the milk and ending with the flour. Mix in the vanilla.
  5. Place the beaten egg whites on top of the mixture and fold in with an over-and-under motion. DO NOT beat, but be sure it is well mixed. Pour batter into cake pans and bake on the middle rack of the oven for 20 to 25 minutes, or until a cake tester comes out clean. Let cakes cool in pans for 10 minutes, then invert onto cooling racks. Let cool completely. The cakes are suppose to be on the thin side.
  6. To assemble cake, dip peaches in hot water for about 10 seconds, then run cold water over them. Slip the skins off and cut each into about a dozen slices; discard pits. Toss peach slices with the lemon juice and sugar. Whip the chilled cream-sugar filling until it is stiff, then mix in the vanilla.
  7. The peaches will have given up a bit of juice by now, so pour some of it over the bottom cake layer, a little at a time, to give it a chance to soak in. (The cakes are dense.) Put a third of the peach slices on this bottom layer and cover with some whipped cream. Repeat with the remaining layers, holding them in place with toothpicks if necessary.
  8. Keep cake refrigerated, very loosely covered with foil or wax paper, until ready to serve. Believe it or not, this cake will stay standing when you slice and serve. I hope you get a chance to try this recipe. I know it takes a little patience to make BUT you will LOVE the results...I hope : D
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.72 Kcal (782 kJ)
Calories from fat 101.08 Kcal
% Daily Value*
Total Fat 11.23g 17%
Cholesterol 32.79mg 11%
Sodium 201.85mg 8%
Potassium 332.38mg 7%
Total Carbs 17.96g 6%
Sugars 13.87g 55%
Dietary Fiber 1.78g 7%
Protein 4.48g 9%
Vitamin C 6.3mg 11%
Iron 0.1mg 0%
Calcium 75.7mg 8%
Amount Per 100 g
Calories 115.46 Kcal (483 kJ)
Calories from fat 62.51 Kcal
% Daily Value*
Total Fat 6.95g 17%
Cholesterol 20.28mg 11%
Sodium 124.81mg 8%
Potassium 205.53mg 7%
Total Carbs 11.11g 6%
Sugars 8.57g 55%
Dietary Fiber 1.1g 7%
Protein 2.77g 9%
Vitamin C 3.9mg 11%
Calcium 46.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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