Sugar and spice is one of the popular layer cake in the world. It’s a combination of sweet, salty, and sour flavors that attract your taste buds.
Donut peaches are so much cuter than normal peaches. First of all, the name just makes them better. Secondly, they kinda look like alien fruit, a flat fruit? It’s strange. Lastly, they cut into such nice small slices. Don’t get me wrong, use a normal peach for this recipe, and it’s no problem. I love them just as much as anyone else, but the weird little donut peach just has a special place in my heart.
This is one of the first cakes I have made that didn’t have frosting on the sides. Figures that the minutes I buy a proper rotating cake stand, I make a cake where I don’t need to use it. But this cake is perfect for summer. It is not heavy, not very sweet at all, and versatile because the peaches can be swapped out for pretty much any other fruit.
The ‘frosting’ on the cake, well, if you want to call it, that is such a change from what I am used to. Frosting, to me, is normally super sweet and thick as heck. This mascarpone/whip cream hybrid is a lovely light topping that doesn’t take away the spotlight from the peaches.
There was a bit of ‘frosting’ left over, so I just served it with the extra peaches. And maybe just by itself… Hey, it’s not like I was eating a bowl full of buttercream, right? This ‘frosting’ is the kind where you don’t feel so guilty about just eating it on its own.
I think I have used a different recipe format for everyone’s post lately. I just my utensil garland recipe cards for a while, but I just get too bored with doing the same thing for every post. It’s so much the fun to hunt for new fonts that fit the recipe, figure out how to do the layout so that it is pretty but still easily readable, and challenge myself to come up with something new to surprise you guys.
I sometimes think that I put a lot of effort into something that I don’t get paid to do at all, but all your comments or nice emails make it worth it most of the time. I love to hear people’s responses to what I do because I generally get stuck in that self-deprecating; I hate everything I do mode. I’m not fishing for compliments; I liked it most in school when people wouldn’t say, “Oh, I love that,” but “I think doing ‘so and so’ would make it so much better.”
I think this quote describes exactly my way of talking and writing: Sometimes, I’ll start a sentence, and I don’t even know where it is going. I just hope to find it along the way. 🙂
Sugar And Spice Layer Cake With Peaches And Cream
- 1 1/2 cups (187g) flour
- 1 1/2 cups (150g) cake flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup (228g) butter softened
- 1 3/4 cups (350g) sugar
- 3 eggs
- 2 tsp vanilla
- 1 1/4 cups (295ml) milk
- 1 lb mascarpone
- 1/2 cup (62g) powdered sugar
- 2 cups (472ml) heavy cream cold
- 5 donut peaches
- cinnamon for dusting
Oven 350F. Butter and flour two 6×3 cake pans for two standard 8inch pans.
Sift flours, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, cream butter and sugar for 3 minutes until pale and fluffy. Add eggs one at a time, then vanilla. Alternating, add in flour mix and milk. Beat for 1 additional minute. Divide evenly between pans.
Bake for 30-40 minutes until the center is set. Remove from pans and let cool completely.
Whip the heavy cream in a stand mixer until stiff peaks. In a separate bowl, whisk the mascarpone with sugar until smooth. Fold into the cream. Cut peaches into thin slices.
Cut both cakes in half, so you now have four layers. Layer cake, frosting, and peaches. Repeat until all layers are used. Only put peaches on the middle layers, only frosting on the very top layer. Dust top with cinnamon.
via Martha Stewart