Peaches and Cream Cake
Light and fluffy vanilla cake stuffed with mascarpone whipped cream and fresh peaches.
Ingredients
Vanilla Cake
- 150 g all purpose flour (1 ¼ c.)
- 1 ¼ tsp. baking powder
- ½ tsp. salt
- 175 g granulated sugar (¾ c. + 2 tbsp.)
- Zest of 1 medium-sized lemon
- 85 g unsalted butter cubed, room temperature (6 tbsp.)
- 25 g vegetable oil (2 tbsp.)
- 1 tbsp. vanilla
- 60 g sour cream room temperature (¼ c.)
- 100 g whole milk room temperature (¼ c. + 3 tbsp.)
- 2 egg whites room temperature
Brown Sugar Peaches
- 3 medium-sized peaches (6 oz.)
- 2 tbsp. light brown sugar
- 2 tbsp. lemon juice
Mascarpone Whipped Cream
- 226 g mascarpone (1 c.)
- 1 tbsp. light brown sugar
- 1 ½ tsp. vanilla
- 225 g heavy whipping cream (1 c.)
Instructions
Vanilla Cake
- Preheat the oven to 350°F / 175°C. Butter a 7" springform pan*, then coat the inside with sugar.
- To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, cubed butter, and zest of 1 lemon. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
- Add in the oil, vanilla, sour cream and milk. Whisk the ingredients together just until a cohesive batter has formed.
- In a separate bowl, beat the egg whites until they reach stiff peaks.
- Add the egg whites to the batter and gently fold them into the batter until the mixture is cohesive.
- Pour the cake batter into your prepared pan. Bake for 35-45 minutes, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
- Allow the cake to rest in the cake pan for at least 15 minutes before transferring it out to a cooling rack.
Brown Sugar Peaches
- While the cake is cooling, make the brown sugar peaches. Slice the peaches into thin slices.
- Add the peaches to a medium sized mixing bowl, and toss them with the brown sugar and lemon juice. Set the peaches in the fridge until you're ready to assemble the cake.
Mascarpone Whipped Cream
- In a medium-sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and vanilla just until the mixture is cohesive.
- Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture just until stiff peaks form.
- Place the mascarpone whipped cream in the fridge until you're ready to assemble the cake.
Assembling the Cake
- Once the cake has completely cooled to room temperature, carefully slice the cake twice horizontally to get 3 even layers
- Place a fine mesh sieve over a bowl. Pour the peaches into the fine mesh sieve to remove the liquid from them.
- Place the bottom half of the cake back into the springform pan, and brush half of the peach liquid over the cake.
- Spread 1/3 of the mascarpone whip onto the bottom cake layer, followed by 1/2 of the peaches.
- Place the middle cake layer on top, then brush the remaining peach juice over it.
- Spread 1/2 of the remaining mascarpone whipped cream on to the cake, followed by the remaining peaches.
- Place the top cake layer on top, pushing it down slightly to secure it.
- Cover the cake with plastic wrap and leave it in the fridge to set for at least 10 minutes.
- Once you're ready to serve the cake, spread the remaining mascarpone whipped cream on top. If desired, garnish with an additional sliced peach (no brown sugar/lemon juice required!) Slice, serve, and enjoy!
Notes
Affiliate links: 7-inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer
Store extra cake sealed airtight in the fridge.
*You can use an 8" springform pan, just note that your cake will be a tad shorter.
Nutrition
Serving: 1sliceCalories: 559kcalCarbohydrates: 50gProtein: 7gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 89mgSodium: 255mgPotassium: 172mgFiber: 1gSugar: 34gVitamin A: 1325IUVitamin C: 3mgCalcium: 140mgIron: 1mg