2020-04-01_Bake_from_Scratch

67 bake from scratch

PEACHES & CREAM CAKE

Makes 1 (8-inch) cake

This three-tiered cake pairs one of summer’s

beloved stone fruits with vanilla cake layers

made fl uff y by whipped cream folded into the

batter. A fi nal veil of Vanilla Buttercream

covers the peach-packed layers within.

½ cup (113 grams) unsalted butter,

softened

2¾ cups (550 grams) granulated sugar,

divided

½ cup (112 grams) vegetable oil

4 large eggs (200 grams)

1 tablespoon (13 grams) vanilla extract

3 cups (375 grams) cake fl our

1 tablespoon (15 grams) baking powder

1 teaspoon (3 grams) kosher salt

1 cup (240 grams) cold heavy whipping

cream, divided

6 cups (844 grams) sliced fresh peaches

2 teaspoons (10 grams) lemon juice

Vanilla Buttercream (recipe follows)

1. Preheat oven to 350°F (180°C). Spray
   3 (8-inch) round cake pans with baking
   spray with fl our. Line bottom of pans with
   parchment paper.


2. In the bowl of a stand mixer fi tted with
   the paddle attachment, beat butter and
   2 cups (400 grams) sugar at medium
   speed until fl uff y, 4 to 5 minutes, stopping
   to scrape sides of bowl. With mixer on
   medium-low speed, add oil in a slow, steady
   stream, beating until combined. Increase
   mixer speed to medium, and add eggs, one
   at a time, beating well after each addition.
   Beat in vanilla.


3. In a medium bowl, whisk together fl our,
   baking powder, and salt. With mixer on
   low speed, gradually add fl our mixture
   to butter mixture alternately with ½ cup
   (120 grams) cold cream, beginning and
   ending with fl our mixture, beating just until
   combined after each addition.


4. In another medium bowl, whisk
   remaining ½ cup (120 grams) cold cream
   by hand until soft peaks form. Fold into

cake batter in two additions. Divide batter

among prepared pans, smoothing tops. Run

a wooden pick through batter to release

any large air bubbles.

5. Bake until a wooden pick inserted in center
   comes out clean, 25 to 30 minutes. Let cool
   in pans for 10 minutes. Remove from pans,
   and let cool completely on wire racks.


6. In a large bowl, toss together peaches,
   lemon juice, and remaining ¾ cup
   (150 grams) sugar. Let stand until sugar
   is dissolved, 15 to 20 minutes, stirring
   occasionally. Drain peaches, reserving liquid.


7. Place 1 cake layer on a serving platter.
   Brush layer generously with reserved
   peach liquid. Place Vanilla Buttercream
   in a pastry bag fi tted with a ½-inch round
   piping tip (Wilton No. 2A). Pipe a border
   of buttercream around outside edge of
   cake layer. Place 1½ cups (211 grams)
   peaches within border. Top with a second
   cake layer; brush with reserved peach
   liquid, pipe a border of buttercream around
   outside edge of cake layer, and place 1½
   cups (211 grams) peaches within border.
   Top with remaining cake layer, and brush
   with reserved peach liquid. Spread a thin
   layer of buttercream on sides of cake.
   Spread a layer of buttercream on top layer,
   letting it hang over edge of cake slightly.
   Using an off set spatula or bench scraper,
   smooth sides of cake. (This will push up
   extra buttercream hanging over sides of
   cake to create an edge.) Refrigerate until
   ready to serve. Top with remaining peaches
   before serving.

VANILLA BUTTERCREAM

Makes about 3 cups

1 cup (227 grams) unsalted butter,

softened

¼ teaspoon kosher salt

1 (1-pound) package (454 grams)

confectioners’ sugar

¼ cup (60 grams) heavy whipping cream

¼ teaspoon (1 gram) vanilla extract

1. In the bowl of a stand mixer fi tted with
   the paddle attachment, beat butter and
   salt at low speed until smooth. Slowly add
   confectioners’ sugar, about 1 cup (120 grams)
   at a time, alternately with cream, about
   1 tablespoon (15 grams) at a time, beating
   until fully combined and smooth. Beat in
   vanilla. Increase mixer speed to medium, and
   beat until fl uff y, about 1 minute.