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Prach Cake with Brown Sugar Frosting
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| Peach Cake: | |
| 2 sticks | unsalted butter, room temp |
| 3 cups | cake flour, (not self rising) |
| 1/2 tsp | baking powder |
| 1 tsp | baking soda |
| 2 cups | sugar |
| 1/2 tsp | salt |
| 4 | eggs, separated into yolks and whites |
| 1 cup | buttermilk, room temp |
| 1 1/4 cup | peach jam or preserves |
| Preheat oven to 350. Butterr and flour two 9" cake pans. Sift together flour, baking powder and soda, and salt in a bowl and set aside. Cream butter and 1 1/2 cups sugar for 3-5 mins on medium-high until light and fluffy. Add the yolks one at a time until fully incorporated. With the mixer on low, add in the flour mixture in three additions alternating with the buttermilk. Put the batter in a bowl, set aside. Whisk egg whites on high and slowly add in last 1/2 cup sugar. When light and luffy, fold into cake batter in two additions. Add jam. Separate cake batter into the cake pans and bake 25-30 mins. Brown Sugar Frosting: | |
| 2 sticks | butter, room temp |
| 1 8oz package | cream cheese, room temp |
| 5-7 cups | confectioners sugar |
| 1/3 cup | brown sugar |
| 1 tsp | vanilla extract |
| Dash | salt |
| 3-5 tbsp | whole milk |
Combine butter and cream cheese on high until fluffy. Add the brown sugar, salt and vanilla and beat until combined. Slowly add in the confectioners sugar, 1 or 2 cups at a time, alternating with milk until you reach your desired frosting consistency.
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