Peaches & Cream Cake (Happy 2nd Birthday, Bloggie!)
Today this bloggie turns two! It almost feels surreal that two years has passed already-it certainly doesn’t feel that way. We’ve published over 162 posts (Whoah. Wait. What!?), a tonne of sweets…and I mean a TONNE! But we’ve also posted some appetizers & main dishes for you. Everything we put on this blog is simply recipes that we love and want to share with you. We want to say thank you-by leaving a comment, liking a post on FB, or sharing by word of mouth-it brightens up our days & puts a smile on our faces. We love that you’ve stayed and perused around. We can’t say thank you enough! J
One of the best things about having a blog is that it’s another way to express ourselves-and while it looks easy, it's not!! First off, we start with baking & cooking, followed by styling & photography. After that process is complete it all comes together by editing photos and writing a post. We still find it difficult but try to challenge ourselves each time. And while we have a long ways to go, it’s been such an enjoyable experience. So I will say it again-happy birthday, bloggie! ;) Excited for many more years with you!
To celebrate this occasion appropriately, we made a Peaches & Cream Cake. It’s simple and it has a few nice additions that makes it truly unique & stand out. It’s a moist, light cake that is decorated so elegantly. My only wish is that I had some in-season peaches for this! Canned worked well, but I would have preferred fresh. Can’t have everything!
I am always so THRILLED when Marlina comes to visit. It’s a good day when we can bake together! Usually, she sits and drinks tea while yelling instructions at me. I kid, I kid. She just bosses me around-I always get the short end of the stickJ. We had a great time baking this cake and thought it would be perfect for this special day {and it is!}. Thank you all again for your readership + support!
Peaches & Cream Cake
Makes 1 8-inch round cake
INGREDIENTS
for the cake:
1 ½ cup all purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
2/3 cup unsalted butter, at room temp
¾ cup granulated sugar
3 eggs
3 tablespoons milk
4 teaspoons lime zest
2 teaspoon vanilla
for the topping:
2 tablespoons lime juice
2 tablespoons granulated sugar
1 ½ cup heavy cream
2 tablespoons icing sugar
3 large peaches, unpeeled & cut into wedges (alternatively, you may use canned peaches for this-about 1½ cup-2 cups)
DIRECTIONS
Preheat the oven to 350 degrees. Butter a 8-inch round cake pan. Line the bottom with parchment paper. Lightly sprinkle with flour.
In a medium sized bowl, stir together the flour, baking powder & salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add in the eggs, 1 at a time, beating well after each addition. Beat in the milk, lime zest & vanilla. Reduce speed and gradually beat in the flour mixture until blended.
Transfer the batter to the prepared pan. Smooth the tops. Bake in the center of the oven for about 35 minutes, or until a cake tester is inserted in the middle of the cake & comes out clean.
In a small saucepan, boil the lime juice & the granulated sugar until the sugar has dissolved, then set aside to cool.
Cool the cake for approximately 15 minutes, then turn on a wire rack. Remove from parchment paper then brush the lime syrup. Cool the cake completely, for about 45 minutes.
In a stand mixer fitted with a whisk attachment, whip the cream & icing sugar together until soft peaks form. Spread the cream on top of the cake, then top with peaches. Sprinkle with zest.
Source: Chatelaine-Cakes, Cupcakes & Chocolates {Special Edition 2013}
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