Peaches n Cream Cake

Ingredients:

For the Cream Cake:

* 4 Medium size Peaches, peeled and sliced

* 2 + 1/2cups All Purpose flour 

* 2 + 1/4tsp Baking Powder

* 3/4tsp Salt 

* 1 + 2/3cup Granulated Sugar 

* 3/4cup Unsalted Butter at room temperature 

* 3 Eggs, at room temperature 

* 1tbsp Vanilla Extract 

* 1/2cup Sour Cream 

* 1/2cup + 2tbsp Buttermilk

For the Peaches n Cream Frosting:

* 3/4cup Unsalted Butter at room temperature 

* 5oz Creamcheese at room temperature 

* 1 + 1/4cups Confectioners Sugar 

* 1tsp Vanilla Extract 

* 1/3cup Peaches, peeled and pureed, and strained

Directions:

1. Combine the all purpose flour, baking powder and salt in a bowl, and whisk to combine. Set aside. 

2. Pre-heat oven to 350degrees. Line and grease 2 9" round cake pans. 

3. Add the unsalted butter and sugar to the bowl of a stand mixer, with paddle attachment, and beat on low, until the butter and sugar are combined. Add in the eggs one at a time, mixing between each addition. Scrape the bottom and sides of the bowl as needed. Add in the vanilla and beat until just combined. Add in the sour cream and beat until just combined. 

4. Add the flour mixture and buttermilk in alternating batches to the butter/egg mixture. Start and end with the dry ingredients. Beat on low-medium until just combined, taking care not to over mix. Once Combined, you will want to take the bowl off the stand mixer and mix very lightly one more time with a rubber spatula by hand. 

5. Pour the mixture evenly into the prepared baking pans. Add in a row of the peaches and press in gently into the cake batter in each pan. Bake at 350 degrees for 45-50 minutes. The cake is done when an inserted toothpick comes out mostly clean. 

6. Place the cakes on a wire rack to cool. 

7. To make the Peaches n Cream frosting, add the butter to the bowl of a stand mixer, with whisk attachment, and whisk at medium speed, until butter is fluffy. Add in the cream cheese and whisk at medium speed for 1-2 minutes, scrapping the bottom and sides of the bowl. Add in the confectioners sugar and vanilla extract and whisk on low-medium speed until mixed; scrape down the sides and bottom of the bowl as needed. 

8. Add in the strained Peach puree and whisk on high for 2 minutes. Place the frosting in the refrigerator for 2 minutes. Place one of the cakes top side up on your cake stand. Add half the frosting and spread evenly. Add the next cake (top side up) and press down very lightly - you will find some of the frosting drips over the sides. Then add the last bit of frosting on the second cake and spread evenly, letting it drip down the sides naturally. 

9. Add sliced peaches on top, and decorate with summer flowers (optional). 

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