You guys, this cake is so yummy. It’s perfect for this time of year when peaches are in season!
What it is: a light, fluffy, peach cake adapted from a white cake box mix. You know the one that yields fluffy, moist, scrumptious great white cakes? Yum. I got the original recipe from Our Best Bites. This recipe is flavored and colored naturally, which is important to me. The citurs helps brighten and enhance the peach flavor (like in Our Best Bites peach milkshake). We always keep a can of frozen OJ in the freezer that we dip into for smoothies. It was perfect for this recipe too.
The frosting is a beautiful peach color and has small pieces of peach throughout. It is stiff enough to frost the outside of a cake, but not stiff enough to do extensive decorating. In the past, this recipe has held up to swirling on cupcakes, especially when refrigerated before serving.
What it isn’t: whole grain and honey. It has white flour, white sugar, and a box cake mix. But it is so, so, so good. Too good not to share on this blog. It is a great once-in-a-while, special-occasion recipe.
Peach Cake with Peach Cream Cheese Frosting
Moist, peachy, late summer cake used for birthdays or other special occasions.
Add 4 pitted peaches and 1/4 cup orange juice concentrate to the jar of a blender. Pulse until smooth. I added about 1/4 cup water to make it blend, which worked out great. You will need just over 1 1/2 cups of peach puree for the cake and frosting. Set aside
Preheat the oven according to the cake mix box. Mine was 350 F.
Oil and flour the pans. We used 2, 9" round cake pans.
Wisk dry ingredients together in a large mixing bowl. Then add wet ingredients, including 1 1/3 cups peach puree. Mix with electric mixer 2-3 minutes until batter is fluffy.
Pour into prepared pans.
Bake according to cake mix directions. Ours baked about 40 minutes. Remove when a toothpick in the center comes out clean. Let cool completely before frosting.
Tip: It works great to bake a couple days before the event, and then wrap the cakes with plastic wrap and freeze them. The day of, frost them frozen to prevent crumbling. Thaw before eating.
For cupcakes, fill tins 3/4 of the way full and bake according to box directions.
Beat the cream cheese and butter until softened.
Add vanilla, powdered sugar, 1/4 cup peach puree, and lemon essential oil. Beat until fluffy, about 2-4 minutes.
There will be enough frosting to frost between the two round cakes, the top and sides, with some left over for graham crackers later. It would be super yummy to put apricot or peach jam between the cakes too.
Assemble the cakes. Put a dab of frosting on the cake's surface. Add the bottom layer. Place a layer of frosting on the top of it. Add the second layer. Frost the top and sides. Cut, serve, and enjoy!