The Sassy Pair


Summer is here and the peaches are seriously rolling in! I spent a good 30 minutes at my farmer’s market this weekend just sampling peach varieties. And while I am more than happy to just eat one plain for breakfast or a snack, I also love any excuse to bake with them. This naked cake is layers of honey sponge cake, caramelized peach compote, and tangy whipped cream cheese frosting. The perfect summer dessert!


This peach compote recipe can be make with the skins on or off, it’s up to you. But if you’ve ever tried to peel a peach like it’s an apple, you’ll know it doesn’t work well. Here is the trick: get a pot of boiling water and drop your peaches in for about 10-20 seconds. Pull them out and set them in an ice bath so they don’t start to cook. Then the skins will slide right off with the help of a pairing knife.


Also, if you’re not into naked cakes, or would rather use a standard American buttercream, go for it! I think the tangy cream cheese does well to cut the sweetness of the honey cake, but it’s not the only option. This same base recipe is easily transformed into a more traditional looking cake if you assemble it differently.

Honey Peach Layer Cake

Prep Time: 1 hr 15 mins
Cook Time: 40 mins
Total Time: 1 hr 55 mins

Ingredients

Cake Layers

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 3/4 cup honey
  • 3/4 cup granulated sugar
  • 3 eggs
  • 2/3 cup sour cream
  • 1/3 cup buttermilk
  • 1 tbsp vanilla extract

Whipped Cream Cheese Frosting

  • 8 oz cream cheese, full fat
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 2 cups powdered sugar

Caramelized Peach Filling

  • 4 peaches, pitted and peeled
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 cup water

Directions

Cake

  • Beat the butter until light and fluffy with a paddle attachment. Add in the sugar and honey and beat well.
  • Add in the eggs (mixing well after each one) and then the sour cream, buttermilk and vanilla until combined.
  • Combine flour, baking powder, baking soda and salt. Add into the wet ingredients gently.
  • Pour batter into three 6inch cake pans, greased and lined with parchment paper. Bake at 325F for about 35-45 minutes, or until a toothpick in the center comes out with moist crumbs.
  • Cool in the pans for 10 minutes, then flip onto a cooling rack.

Caramelized Peach Filling

  • Combine all filling ingredients in a medium saucepan and bring to a boil.
  • Reduce heat and allow to simmer for at least 10 minutes, stirring occasionally, until the consistency is thick like syrup.
  • Remove from heat and cool completely.

Whipped Cream Cheese Frosting

  • Whip the heavy cream on medium speed in a large bowl until stiff peaks form.
  • In another bowl, beat the cream cheese and vanilla for about 1 minute. Slowly add the powdered sugar and beat until very smooth.
  • Fold into the whipped cream gently.

Cake Assembly

  • Start with one layer of your cake on the cake stand. Spread a few tablespoons evenly on the cake, leaving about 1 inch empty around the edge. Top with 1/3 of the frosting. Spoon a few more dollops of peach filling on top.
  • Place second cake layer on top. Then repeat the process. Garnish the top layer with fresh fruit slices if desired.

Notes

Recipe inspiration from This Celebrated Life.
View more articles written by Britta.

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