Give Peach a Chance

 

This week’s bake is a Peach Cake from John Kanell of Preppy Kitchen !

It’s two layers of vanilla cake filled with fresh peaches and buttercream frosting.  It’s topped with peach colored frosting, dollops of peaches and cream swirls and more peaches !

Peaches originate in China, where they are one of the most ancient domesticated fruits, with nearly 4000 years of cultivation. Vast genetic diversity exists in China where peach and its related species grow in provinces ranging from the warm subtropical south to the cold and dry north.

To this day, China is the world's leading peach producer. China produces half of the world's peaches - 11 million tons of peaches per year, followed by Italy producing 1.5 tons, and then the USA at 1 ton.

Peaches (Prunus persica) were introduced to North America by Spanish monks around St. Augustine, Florida in the mid-1500s. By 1607 they were widespread around Jamestown, Virginia. The trees grow readily from seed, and peach pits are easy to preserve and transport.

The most recent Peach history comes from 2010, when the International Peach Genome Initiative completed the sequencing of the peach genome, composed of 227 million nucleotides.  

An interesting fact:  peaches and nectarines are actually the same species. They are simply characterized by the existence (or lack thereof) fuzz on their skin.

Here is the recipe:

Peach Cake

from John Kanell of Preppy Kitcheen

Ingredients

1½ cups all-purpose flour (180g)

1½ teaspoons baking powder

½ teaspoon salt

¾ cup unsalted butter softened (170g)

1 cup granulated sugar (200g)

2 large eggs

¼ cup sour cream room temperature (60g)

1 tablespoon vanilla extract

2 cups ripe peaches peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)

Instructions

Preheat the oven to 350F. Grease a 9-inch round cake pan with butter or baking spray.

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the sour cream and vanilla.

With the mixer on low speed, gradually add the flour mixture just until combined. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Sprinkle the top with the remaining peaches and additional sugar, if desired.

Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving. Cake can be covered and stored at room temperature for up to 3 days

Frosting from Cake by Courtney

FOR THE COMPOTE

4 cups (880 g) diced peaches 

1/2 cup (100 g) sugar

2 teaspoons (5.4 g) cornstarch sifted

FOR THE BUTTERCREAM

3 cups 6 sticks (678 g) unsalted butter slightly chilled

9 cups (1125 g) sifted powdered sugar measured and then sifted

1/4 cup (57.75 g) heavy cream

Pinch of salt

1 teaspoon (4.2 g) pure vanilla extract

FOR THE PEACHES AND CREAM FILLING

2 cups vanilla buttercream recipe above

2/3 cup (80 g) peach compote recipe above or peach jam/preserves

FOR THE COMPOTE

In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.

Remove from the heat and puree in a blender until smooth. 

Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.

I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

FOR THE BUTTERCREAM

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.

With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

With mixer on medium speed, add whipping cream, vanilla and salt.

Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets. 

FOR THE PEACHES AND CREAM FILLING

Combine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until combined.

To achieve a peach color, use “orange” and “soft pink” Americolor food gels.

Here are some pictures from the bake:

Have a Great Day !