Peaches and Cream Cake with Peach Roses

Peaches and Cream Cake with Peach Roses

This cake is an excellent alternative to peach pie. The peach swirled cake is incredibly moist and complemented with cream cheese frosting infused with reduced peach syrup. Top it with easy to make but impressive looking peach roses.

Sauteed Peaches:
1 pound sliced peaches (about 3 cups)
2 tablespoons unsalted butter
1/2 cup sugar
1/2 teaspoon ground ginger
a pinch of kosher salt or sea salt
For the peaches: Heat a large skillet to medium high heat. Add butter and peaches. Sprinkle with sugar. Add ground ginger and a pinch of salt. Cook 8-10 minutes or until peaches are soft. Strain peaches and set aside for cake. Pour juices into small saucepan and cook over med-high heat until reduced by half. Set aside for frosting.
Cake :
1 1/2 sticks of butter, softened
1 1/2 cups sugar
4 eggs, room temperature
3 cups unbleached white flour
1 1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt or sea salt
1 1/2 cups sour cream
1 tablespoon pure vanilla extract
Cooked peaches from above (about 1 ½ cups)

16 oz cream cheese, softened
2 sticks unsalted butter
2 lbs powdered sugar
1/4 cup reserved peach syrup
3 large peaches, sliced thick –
For the Cake: Preheat oven to 350 degrees F. Butter and flour 2 8-inch-round cake pans. Set aside.
In a mixing bowl cream together the butter and the sugar until light and fluffy, about 5 min. Add the eggs one at a time, mixing them completely into the butter mixture after each addition.
In a separate bowl combine flour, baking powder, baking soda, and salt. Add the dry ingredient mixture in three additions alternately with the sour cream. Stir in the vanilla extract.
Fold in the 1 1/2 cups of cooked peaches into the cake batter. Divide batter evenly between cake pans. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cakes from oven and let cool for 10 minutes. Then invert onto cooling racks to finish cooling.
Make the Frosting: Mix cream cheese, butter and powdered sugar in a mixing bowl and mix until well blended. Mix in reserved peach syrup and beat till smooth.
Frost the cake, brushing cake layers with additional peach syrup. Just before serving, make peach roses. Keep cake refrigerated until ready to serve. Cake can be assembled (sans garnish) one day before serving.
To make peach roses – sprinkle peaches with sugar and sautée in butter in a single layer. Flip carefully with tongs and sautee just until cooked through. Cool in fridge or freezer and then, starting with small pieces in center roll into roses. Each rose will use 3-6 peach slices.
Recipe adapted from Kiss The Groom at

This entry was published on August 5, 2012 at 1:30 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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