Dulce de Leche Peach Cake
From Rather Sweet Bakery, in Fredericksburg Texas
Dulce de leche icing
1 fourteen-ounce can sweetened condensed milk
1 cup pecan halves
3 sticks unsalted butter, softened
4 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla
1 fourteen-ounce can sweetened condensed milk
1 cup pecan halves
3 sticks unsalted butter, softened
4 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla
Make dulce de leche: Remove label from can of condensed milk and punch
two small holes at opposite sides of lid. Set can in a saucepan, add
water to cover two-thirds of can, and simmer for 2 hours, maintaining
water level. Open carefully while still hot, spoon into a bowl, and let
cool.
Preheat oven to 350 degrees. Toast pecans for 6 to 7 minutes; reserve
for decorating cake. Using an electric mixer, beat butter until fluffy, 3
to 4 minutes. Beat in powdered sugar, then cream, vanilla, and dulce de
leche, mixing until fluffy, about 2 minutes.
Peach filling
1 cup chopped pecans, toasted
1 ten-ounce jar peach preserves
1 1/4 cups chopped peaches, fresh or well-drained frozen
1 cup chopped pecans, toasted
1 ten-ounce jar peach preserves
1 1/4 cups chopped peaches, fresh or well-drained frozen
Allow toasted pecans to cool, then mix with preserves and peaches.
Cake
3 cups cake flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3 sticks unsalted butter, softened
3 cups sugar
6 large eggs
8 ounces sour cream
2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted (see directions above)
1 cup chopped peaches, fresh or well-drained frozen
3 cups cake flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3 sticks unsalted butter, softened
3 cups sugar
6 large eggs
8 ounces sour cream
2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted (see directions above)
1 cup chopped peaches, fresh or well-drained frozen
Line bottoms of three 9-inch cake pans with parchment or waxed paper and
grease sides and paper. Combine flour, baking soda, and salt and set
aside. Using an electric mixer at medium-high speed, cream butter and
sugar until fluffy, 2 to 3 minutes. Mix in eggs one at a time, then sour
cream and vanilla. Beat in flour mixture on low speed until just
incorporated. Fold in pecans and peaches by hand. Pour batter into pans
and bake until light brown, 35 to 40 minutes. Let cool in pans for 15
minutes. Spread peach filling on one cake layer; top with a second layer
and repeat, then add top layer. Ice cake, then press pecan halves
around edge. Serves 10 to 12.
The recipe belongs to Rebecca Rather, a native Texan who ran Rather Sweet Bakery, in Fredericksburg, for many years.
Get out of here! That sounds and looks like heaven.
ReplyDeleteI am not much of a cake eater but this sounds delicious!!
ReplyDelete