VANILLA PEACH LAYER CAKE

INGREDIENTS

CAKE

• 4½ cups cake flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup + 2 tablespoons butter, room temperature
• 2 cups granulated sugar
• 4 eggs + 1 egg white
• ¾ cup sour cream
• 2 tablespoons vanilla extract
• 1 cup + 2 tablespoons milk

PEACH FROSTING

• 5 cups peeled and sliced peaches (5-6 fresh or 2 16-ounce packages frozen), divided
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch of salt
• 2 10-ounce containers non-dairy whipped topping, defrosted
• 1 8-ounce package cream cheese, softened
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• pinch of salt
• 1 fresh peach, sliced for garnish (if desired)

INSTRUCTIONS

CAKE

1. Preheat oven to 325 degrees. Prepare 3, 8-inch round cake pans by spraying liberally with non-stick cooking spray.
2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
4. Stir in sour cream and vanilla, and mix well until combined.
5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
6. Add the remaining flour and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
7. Divide the batter into 3 prepared, round baking pans.
8. Bake in 325 degree oven for about 30-35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.

source:https://www.yellowblissroad.com/vanilla-peach-layer-cake/

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