Practive Makes Perfect - Peaches & Creme

Mistakes are always welcomed in my kitchen, it is how we learn and improve.

Recently I had the great idea to make a peach cake, and let's just say, it was a flop. There was too much liquid and turned into a spongy mess. The flavor was all there but it wasn't worth serving, so I took my own advice from the cookbook tips, decorated the cake, took pictures, and threw it away.

For the next week, I couldn't get the cake out of my mind. There were peaches all around the house, waiting to be eaten so I did what any perfectionist would do and I tried again. This time I accounted for the fact that peaches contain a lot of juice and will easily disappear in the batter if not mixed in properly.

The final results were fabulous. I don’t mean to brag but I ate two pieces, and that is saying a lot because I don’t typically eat sweets, especially not ones I make. With all that being said I would like to share it with you all!

Peaches and Cream Cake Recipe

Makes three 6-inch round cake


· 1 ½ all-purpose flour

· 2 teaspoons baking powder

· ¼ teaspoon salt

· ½ cup (8 tablespoons) unsalted butter, softened

· 1 cup granulated sugar

· 4 large eggs

· 1 teaspoon vanilla bean paste or natural vanilla extract

· ½ cup evaporated milk

· ½ cup peach yogurt

· ¼ cup fresh diced peaches


Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch round cake pan with butter or Crisco

Sift the flour, baking powder, and salt into a large bowl and combine with a whisk.

In an electric mixer, using the paddle, beat the butter and sugar until completely combined with fluffy. At low speed, slowly add the eggs one at a time until all are combined well. Make sure to scrape down the sides and bottom of the bowl from time to time. Add the vanilla and beat until well combined.

With the mixer still on low speed, gradually add the flour mixture, peach yogurt, and milk in alternate batches, beating until well combined.

With a spatula, fold in fresh diced peaches until combined completely

Pour the batter into the prepared pan and bake for 20-30 minutes, or until the top is a light brown and not liquid in the center.

Let the cake cool for about 10 minutes, then turn the cake out and transfer to a wire rack to finish cooling.

Iced with mixed berry icing, topped with berries and decorated with babies breath

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