Sweet! Serve up peachy summer desserts
After working almost every job in the food industry, Kim Daisy decided to take a risk and launch her own dream cake company, "Daisy Cakes." Here, she bakes with one of summer's tastiest fruits to make peach cake and peaches foster.
- 1 stick butter, 1/2 cup (unsalted)
- 1 cup light brown sugar
- 1/2 cup brandy
- 6-8 ripe peaches, peeled and cut into wedges, not diced
- cinnamon (optional)
- toasted pecans (can be buttered and salted, if desired)
Melt butter and brown sugar in non-reactive, stainless steel pan. Add peaches and cook just until heated through. Remove from heat. Add brandy and ignite. A sprinkle of cinnamon will add some sparkle to the flame.Serve over buttermilk ice cream with toasted pecans.
- 2 tablespoons peach jello
- yellow layer cake batter
- 12 ripe peaches, peeled and cut into small pieces
- 2 tablespoons granulated sugar (or less) depending on how ripe the peaches are
- 2 tablespoons lemon juice
- 4 tablespoons peach jello, dissolved in 4 tablespoons hot water
- 3 cups heavy whipping cream
- 3 tablespoons powdered sugar
Add 2 tablespoons peach jello (the dry powder) to the batter of your favorite yellow layer cake and make into 4 layers.Freeze the layers for easier icing and assembly of cake. An hour or 2 is fine.For the filling:Mix peaches, sugar, lemon juice and peach jello in a medium-sized bowl. Set aside.For the icing:Pour 1 cup of the heavy whipping cream and powdered sugar into chilled mixing bowl with chilled whisk. Whip until stiff.Gently fold remaining whipped cream (2 cups) into peach filling.Put filling between frozen cake layers, leaving about a 1-inch space around the edge. Assemble, leaving the top layer for the plain whipped cream. Cover outside of cake with plain whipped cream and top with any leftover peach filling.
This cake is best if made 1-day ahead.