PEACHES AND CREAM CAKE

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh peaches, diced (or frozen peaches, thawed and drained)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until fully combined.
6. Gently fold in the diced peaches.
7. Pour the batter into the prepared baking pan and spread it out evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
10. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
11. Optionally, garnish with additional diced peaches or a sprinkle of cinnamon.
12. Slice and serve!

Regarding your questions:

1. Can I use frozen peaches in this recipe? Yes, you can use frozen peaches. Make sure to thaw them first and drain any excess liquid before folding them into the batter.
2. How do you store Peaches and Cream Cake? Store the cake in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s properly covered to prevent it from drying out. You can also store it in the freezer for longer storage. Just wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.