Happy July! I’m back in action after taking a little me-time break while I was traveling here and there, and up to my ears with work. I must say, it does feel good to be back to baking.
I want to start by saying that it is absolutely wonderful having so many friends who live in other parts of the country, and other countries altogether. Having friends in so many places is heartwarming. The downside, however, is that when I bake cakes, Kenneth and I end up eating a whole lot of cake ourselves.
…Okay, is that a downside? Let’s pretend it is for our health’s sake.
I’m absolutely living for peach season but honestly, I don’t always love the texture. These peaches found their way into this moist, dense cake without being chunky or negatively affecting the texture. The peach cake body uses a peach purée that blends smoothly into the cake batter.
This spicy peach cake is covered in a thick layer of strawberry cream cheese icing. There is nothing I love more than a good cream cheese icing, and it creates a perfect balance of tart and sweetness in the cake overall.
It’s a perfect treat for a summer get together, or for eating entirely yourself over the course of a week because there are no judgements here.
Notes
– Kenneth took these gorgeous photos of this spicy peach cake. Thanks, Kenneth! 🙂
– I garnished the cake with some peaches tossed in brown sugar and cinnamon, warmed on the stove on low for about five minutes.
– Keep refrigerated if you’re not serving immediately.
- 3 1/2 cups cake flour, sifted
- 1/2 tsp salt
- 3 3/4 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 3/4 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp lemon juice
- 1 cup puréed peaches
Prep time: Cook time: Total time: Yield: 3 cake pans
- 4 cups confectioner’s sugar, sifted
- 8 tbsp unsalted butter, softened
- 8 oz cream cheese
- 1/4 cup strawberry purée (1/2 cup if you want a very strong strawberry flavor)
- 1 tsp lemon juice
- 1/4 tsp ground ginger
Prep time: Cook time: Total time:
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