Peaches & Cream Spice Cake
This spice cake has a fresh peach filling and is topped with whipped cream cheese frosting and garnished with more fresh peaches.
Servings: 1 cake
Calories: 4027kcal
Ingredients
For the Cake:
- 1 box spice cake baked according to box instructions for a layer cake.
For the Peach Filling:
- 3 T cornstarch
- 1/2 cup sugar
- 3 T lemon juice
- 1 1/2 cup peaches mashed
- 1 c boiling water
- 1 T butter
- 2 t lemon zest
- a couple of drops of pink food coloring optional
For the Whipped Cream Frosting:
- 1 - 8 oz package of cream cheese softened
- 1/2 c granulated sugar
- 1 t vanilla extract
- 1/2 t almond extract
- 2 c heavy whipping cream
Instructions
- Prepare layer cake according to box instructions, cool.
- Prepare the filling: In a double boiler over water, add sugar, salt and cornstarch. Top off with boiling water and stir until thick and there are no lumps. Add butter, lemon zest and juice. Mix thoroughly. Add peaches add optional food coloring. Stir. Place in refrigerator to cool.
- To Prepare the Frosting: In your standing mixer with whisk attachment whip together cream cheese and sugar until smooth. Add extracts and slowly add cream. Whip continually, occasionally stopping beater to scrape the sides and bottom of the bowl, until frosting forms peaks. Place in refrigerator while you assemble the cake.
- To assemble the cake: When cake is cool, place bottom layer on your plate. Top with peach filling, saving a little bit to fill in sides. Top off with second layer. Fill in the gaps in the sides of the filling. (It looks like a giant hamburger!! ;) ) Spread frosting over top and sides of cake. Garnish with fresh peaches. Store in the refrigerator.
Nutrition
Serving: 1g | Calories: 4027kcal | Carbohydrates: 349g | Protein: 34g | Fat: 287g | Saturated Fat: 167g | Polyunsaturated Fat: 97g | Trans Fat: 6g | Cholesterol: 900mg | Sodium: 1318mg | Fiber: 5g | Sugar: 300g