Multi-Layered Peach Cake

  • prep time1 min
  • total time 88 min
  • serves 10

This delicious peach cake by Jacqui Keseluk surprises the tastebuds with layers of peaches, cheesecake, graham cracker crust, vanilla cake and brandy caramel saude!

For more information visit Recipe to Riches!

192 Ratings
Directions for: Multi-Layered Peach Cake

Ingredients

Graham Crust

1 ¼ cup graham cracker crumbs

½ cup unsalted butter, melted

Cheesecake Layer

1 ½ cup cream cheese, at room temperature

½ cup granulated sugar

1 tsp cornstarch

2 eggs, at room temperature

¼ cup sour cream, at room temperature

1 tsp vanilla

Peach Filling

2 ½ cup loosely packed frozen sliced peaches

⅓ cup granulated sugar

Cake Layer

¾ cup all-purpose flour

1 tsp baking powder

pinch salt

6 Tbsp unsalted butter, at room temperature

⅓ cup granulated sugar

2 eggs, at room temperature

1 tsp vanilla

Syrup

¼ cup granulated sugar

2 Tbsp brandy

Whipped Cream Frosting

1 ½ cup cold 35% whipping cream

¼ cup icing sugar

Brandy Caramel Sauce

¼ cup dulce de leche

2 tsp brandy

Directions

Graham Crust

1. Preheat oven to 350F (180C).

2. Combine graham cracker crumbs and melted butter. Press into bottom of 9-inch (2.5 L) springform pan. Bake in centre of oven for 10 minutes. Cool. Reduce oven temperature to 300F (150C).

Cheesecake Layer

1. In stand mixer fitted with paddle attachment, beat cream cheese, sugar and cornstarch on medium speed until smooth. Beat in eggs one at a time. Beat in sour cream and vanilla until smooth. Pour over crust. Bake in centre of oven for 35 to 45 minutes or until edges are set but centre jiggles slightly. Cool to room temperature. Chill.

Peach Filling

1. Partially thaw peaches. Roughly chop. Heat nonstick frying pan over medium-high heat; cook peaches and sugar for 6 to 8 minutes or until liquid has evaporated and peaches have caramelized slightly. Cool to room temperature. Spread evenly over cooled cheesecake layer. Chill.

Cake Layer

1. Preheat oven to 350F (180C). Spray 9-inch (1.2 L) round cake pan with cooking spray. Line bottom with parchment paper.

2. Sift together flour, baking powder and salt; set aside. Using electric mixer, beat butter and sugar until combined. Beat in eggs and vanilla until lightened in colour and fluffy. Spread evenly into bottom of prepared cake pan. Bake in centre of oven for 20 to 25 minutes or until cake springs back when touched lightly in the centre. Cool to room temperature in pan.

3. Run butter knife around inside edge of cake pan to loosen cake. Turn pan over on top of peach filling. Remove parchment paper.

Syrup

1. In small saucepan, combine sugar, brandy and 1/2 cup (125 mL) water. Cook over medium heat just until sugar dissolves. Cool to room temperature. Brush evenly over cake, using it all up. Run butter knife around inside edge of springform pan. Unlatch clip and remove side of pan. Place cake on a cake plate.

Whipped Cream Frosting

1. Using electric mixer, whip cream with icing sugar to medium-firm peaks. Cover top and side of cake with cream.

Brandy Caramel Sauce

1. In small bowl, stir together dulce de leche and brandy. Transfer to small zippered plastic bag. Snip very end of one corner; drizzle over cake. Serve immediately. Chill leftovers.

See more: Fruit, Dessert, Spring, Mother's Day, Easter, Summer, Cheese, Bake, Eggs/Dairy


http://www.foodnetwork.ca/recipe/multi-layered-peach-cake/12123/

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