Big Peach And Cream Cake wallacegardencenter

Big Peach And Cream Cake

An easy, summertime sweet & peachy treat!

  • 1 stick unsalted butter, at room temperature
  • ? cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2? cups all-purpose flour
  • ½ cup fine cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup plain Greek yogurt
  • 3 ripe peaches, pitted and sliced
  • 3 tablespoons lemon juice, divided
  • ¾ cup confectioners’ sugar
  • ¼ cup Mississippi River Distillery Big Peach Liqueur
  1. Preheat the oven to 350°F.
  2. Spray an 8-inch cake pan with nonstick spray.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, then add the vanilla extract and mix well to combine.
  5. Add the flour, cornmeal, baking powder, and salt; mix to combine.
  6. Add the yogurt and mix until just combined.
  7. Spread the cake batter into the prepared pan in an even layer (it will be thick).
  8. Bake until a cake tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
  9. Cool in the pan for 15 minutes, then unmold and cool completely on a wire rack.
  10. Make the topping: Meanwhile, in a medium bowl, toss the peaches with 1 tablespoon lemon juice.
  11. In a separate bowl, whisk together the confectioners’ sugar, Big Peach Liqueur and remaining 2 tablespoons lemon juice.
  12. When the cake has cooled, spoon the peaches on top and drizzle with the glaze before serving.
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