Amaretto Soaked Peach Layer Cake
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2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
Place peach slices and amaretto liqueur in a medium bowl and toss to coat. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Butter and flour three 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 25 to 32 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Use a serrated knife to cut off any domes from the tops of cakes.
cake recipe adapted from Martha Stewart
1 lb. mascarpone cheese or cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners’ sugar, sifted
1 teaspoon amaretto liqueur or vanilla extract
fresh mint and/or organic food-safe flowers for garnish (optional)
1 pint vanilla bean ice cream (optional)
In the bowl of a mixer, beat mascarpone and butter until creamy and combined. Beat in confectioners’ sugar and vanilla.
Place one cake, cut side down, on a cake plate. Use an offset spatula (or knife) to spread with a layer of frosting. Arrange a single layer of peaches on top. Top with a second layer of cake, cut side down. Continue until all layers have been used. Spread a third layer of frosting on top and arrange peaches on top.
Garnish with fresh mint and/or organic flowers, if desired. Serve with vanilla bean ice cream.//assets.pinterest.com/js/pinit.js