First and foremost, Happy Mother’s Day to my mom and to all moms out there! I hope today brings you joy and good food. I don’t live near enough to my parents to drop by their house and bake a cake for my mom, so the next best option is to dedicate the cake I baked today to her.
My mom is one of my biggest inspirations in cooking and life. I remember when I was growing up, she baked all kinds of cakes, cookies and breads. I was one of her taste testers. Lucky me!
Since my mom and I live far apart, she’s never really had the chance to try any of the cakes I baked as an adult. In the past, I have mailed her and my dad cookies because they will not perish as quickly as a cake would in the mail. Plus, I cannot imagine the amount of times the cake would shift during transport…eeek, the stress! 😀
Speaking of stress, can you believe it’s already May?! Where did the time go? Before we know it, spring will be over. I definitely love this time of year for the good weather, floral blooms and seasonal produce. An absolute win-win in my book.
So, back to this peach cake…it tastes so good! I diced the peaches into small cubes and left the skin on. You won’t really feel the skin’s texture in the cake since it softens as the cake bakes.
I have to admit, one thing I will do differently next time is I will only use the whipped cream frosting to ice the cake and not the only thing I add in between the cake layers. The cake absorbed most of the whipped cream since it was very light and not as dense as a buttercream frosting. Next time I would like to add puréed peaches or blueberries instead. On a high note, the grapefruit whipped cream was a delicious and fresh flavor combination for this peach and blueberry cake.
I hope that you enjoyed reading this blog post. One more shout out to my mom. Happy Mother’s Day, mom! I love you!
Have a great week, everyone!
Peach & Blueberry Cake with Grapefruit Frosting
+ 1 cup of diced peaches (unpeeled and pitted)
+ 1-1/2 cups cake flour
+ 1/2 cup granulated sugar
+ 1/2 cup light brown sugar
+ 1 stick (1/2 cup) unsalted butter
+ 1/2 cup sour cream
+ 1 tsp. baking powder
+ 1/2 tsp. baking soda
+ 2 eggs (room temperature)
+ 2 tsp. vanilla extract
+ 2 egg whites (room temperature)
+ 3/4 cup of granulated sugar
+ 1/3 cup of freshly squeezed grapefruit juice
+ 1/2 tsp. vanilla extract
+ 1/2 cup blueberries
+ 1/2 cup slices of peach
+ two 6-inch round baking pans
+ offset spatula
- Set and preheat oven to 350 degrees.
- In a stand mixer or hand mixer set to medium to high speed, cream the butter and sugar until fully incorporated.
- Set mixer to medium speed, then add the two eggs one at a time to fully incorporate with the other ingredients in the mixing bowl.
- After all eggs are mixed in, add the vanilla extract, then mix well.
- Into a separate bowl, sift the flour, baking powder and baking soda.
- Set the mixer to slow speed, then alternate adding the sifted dry mixture and the sour cream into stand mixing bowl to fully incorporate with the rest of the ingredients.
- Grease and flour or spray two 6-inch cake or spring form pans.
- Evenly pour batter mixture into the cake pans.
- Place the cake pans onto a baking sheet pan that is lined with a silicon mat or foil to catch any spills while baking.
- Bake in a preheated oven at 350 degrees for 30 to 35 minutes. Rotate baking sheet pan at the halfway mark to cook all mini cakes evenly.
- After cakes are fully baked, remove the baking sheet with cakes and place on a metal cooling rack for at least 15 to 30 minutes or until fully cooled.
- Add 1 cup of water to a saucepan and bring water to a simmer.
- Pour egg whites, sugar and grapefruit juice into a heat proof bowl, then place bowl over the saucepan of simmering water. Stir the ingredients constantly until the sugar has completely dissolved.
- Pour ingredients into a mixing bowl to whip ingredients at high speed with a stand mixer or a hand mixer. Whip ingredients for 3 to 4 minutes.
- Once you see the mixture thicken, you can add the vanilla extract to the mix, then turn the mixing speed to slow until vanilla extract has fully incorporated into the whipped frosting.
How to assemble cake:
- Carefully stack each cake layer one at a time on top of the cake pedestal or plate of your choice.
- Place cake layer one on top of cake pedestal, then spread the whipped cream frosting on the top part of the cake with an offset spatula or spoon.
- Place the second cake layer on top of the whipped cream frosting.
- With an offset spatula, place a dollop of whipped cream frosting on the top part of the cake and evenly spread it from the center part to the outer edges the cake.
- With an offset spatula, sparingly add more whipped cream frosting to the side of the cake while rotating your cake pedestal slowly in one direction.
- After icing the cake, place the cake in the refrigerator for at least 30 minutes to set the frosting.
- Once whipped cream frosting has completely set, take the cake out and top it with blueberries and peach slices.
- Now for the best part, cut yourself a slice and enjoy! ❤