Summer Peach Week(s) of 2014 is finally coming to a close.
I spent the weekend at my parent’s house. On Saturday, Dad decided we should strip the peach trees. We threw away an ungodly amount of rotten peaches, but managed to salvage enough to cover our kitchen table. On Sunday, the three of us spent the day in the kitchen — Mom cutting and coring peaches, Dad making Peach Margaritas (YUM!), and me, baking!
One of the BBF’s sisters has volunteered her taste-testing expertise whenever it is needed. I happened to be invited over for family dinner on Sunday night, so the pressure was on! This recipe was sent to me by a friend who knew I was in need of a seriously good, impressive-if-done-right, peach recipe.
What I liked: I felt like a grown up, making my first cake that wasn’t a Funfetti sheet cake. My cake turned out to be a little dense and very moist (how I like it) and the frosting was a good contrast — light and not too sweet like many cream cheese frostings can be.
What I did differently: This was supposed to be a cupcake recipe, but I baked the same batter in two nine-inch cake pans (at the same temperature, for about 10 minutes longer). I was excited to taste the Baker’s Bounty (the risen bit that you slice off to make the layers flat), but the cake almost fell in because of all the juice, so be careful and good luck!
My rating: 4.5/5. I thought it had cake-shop potential.
The BBF’s rating: 4/5… because it doesn’t have peanut butter or chocolate… surprise, surprise.
The BBF’s family: 5/5. But they kind of have to give me a 5/5 if they want to stay on the taste-tester list…