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Honey Peach Cake
Ingredients:
1 c. unsalted butter, at room temp
2 ½ c. all purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 c. sugar
1 tsp. ground cinnamon
1 tbsp. honey
Pinch nutmeg
Dash allspice
2 tsp. vanilla extract
3 large eggs, at room temp
1 c. whole milk
1 c. diced peaches (1-2)
Directions:
1. Preheat oven to
350 F. Butter pans with butter wrappers or spray with cooking spray.
2. Line pans with
parchment, butter again, and dust with flour. Tap out excess.
3. Mix flour, baking
powder, baking soda, salt, cinnamon, nutmeg, and allspice together. Set aside.
4. Beat butter and
sugar with an electric mixer on medium high until fluffy.
5. Beat in the
vanilla and honey. Then the eggs, one at time, scrapping down the sides of the
bowl as necessary.
6. Reduce mixer
speed to low. Add the flour in 3 additions and the milk in 2 additions,
beginning and ending with flour. Do not over mix. Gently fold in the peaches.
7. Transfer to pans
and bake until a toothpick inserted in the center comes out clean.
8. Cool the cakes in
the pans for 15 minutes, then transfer to a wire wrack to cool completely.
Baking Times:
Two 8 in rounds: 25-30 min.
Two 9 in rounds: 22-25 min.
9x13 rectangle: 25-30 min.
24 cupcakes: 15-20 min.
Buttercream
Frosting:
Ingredients:
1 stick butter, softened.
3 c. confectioner’s sugar
1 ½ tsp. vanilla extract.
1-2 tbsp. milk.
Directions:
1. Blend butter and
sugar.
2. Stir in vanilla
and milk.
3. Beat until smooth
and of spreading consistency.
Will frost 2 layers, 24 cupcakes, or a 9x13 rectangle.
Add 1-2 drops food coloring as desired.
Cake recipe
adapted from Real Simple September 2010
Buttercream
recipe adapted from Betty Crocker.
Enjoy,
Suzanne
