Delectably Creative Treats

Drunken Peaches N Cream Cake, My Guilty Pleasure

Drunken Peaches N Cream Cake, My Guilty Pleasure

on Jul 23, 2014 | 1 comment

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This invention of mine is epic! I would like to declare myself insane after I tell you about my newest dessert. Drunken Peaches N Cream Cake! Ohhhh, just the name rolling off my tongue makes me drool for this sweet, tart, buttered-rum goodness. My new cake will make people who don’t like peaches rethink their tastebuds. I am one of those people! I am not really a peach fan, but I am a fan of this cake. The peachy taste is not overbearing and is complimented by my butter rum glaze I poached them in. I had 8 fresh peaches in my house and I wanted to venture into a fruit topped dessert tonight. I am in LOVE with dark rum, it just gives a warm and inviting flavor to my palate. In my middle age, I have grown fond of this adult beverage and it is always in my cocktail of choice. Now, this cake will be for the adults only in my house because the littles detest peaches and definitely don’t do “rum” flavored anything.

 

I wanted this cake to represent a dessert from the old south, but couldn’t decide if I wanted peaches and cream or peach cobbler. So, I actually combined the two ideas and then made a sick twist of incorporating dark rum. I was so tickled at the idea, I couldn’t peel my fresh peaches fast enough! In fact, I was trying to peel them so quickly, I ended up slicing the skin off of the top of my pinkie finger (and I wish I could say I was lying, but it is the unfortunate truth). After 3 of my lovely ladies helped tend to my gushing wound with many cartoon band-aids, I finished up cleaning, peeling, and slicing my ripe peaches. Now all my girls can talk about is how they saved mommy and planting the peach pits to see if a stalk will grow (I guess that will be our weekend fun).

 

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The idea of this cake was to have a summer lightness to each bite. I didn’t want a thick glaze or a heavy buttercream overpowering the natural flavor of the fresh peaches. My plan was to make my simple, vanilla, stabilized whipped cream that I could scoop a dollop on top of the cake and not worry about it drooping over time. I think this cake is super duper pretty and deserves to be in the spotlight on the kitchen table a bit before it is devoured. Drunken Peaches N Cream starts with my Big Boy Vanilla Cake, which is moist and airy. The top of the cake is then dipped into the peach, butter rum glaze to soak in that amazing flavor.  Followed by a generous topping of the cooked peaches and a heaping scoop of my vanilla whipped cream. Top that pretty cake off with a single peach, drizzle a bit more glaze and finish up with a sprinkle of cinnamon sugar and you are good to go! The aroma, alone, is enough to make you drool. Let’s start baking.

 

 

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Drunken Peaches N Cream Cake

Yields: 4-4″ circular cakes

 

Ingredients:

For the cake:

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/4 cup instant vanilla pudding (half the box)

2 eggs

1 tsp pure vanilla extract

1 cup buttermilk

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups cake flour (presifted at least 4 times BEFORE measured)

 

Directions:

For Big Boy Vanilla Cakes  you can refer to this previous post for pictures.

 

BEFORE STARTING THIS RECIPE: PLACE A MIXING BOWL AND BEATER IN THE FREEZER SO IT WILL BE VERY COLD FOR MAKING THE STABILIZED WHIPPED CREAM. ALSO CLEAN, PEEL AND SLICE 4 PEACHES.

 

1. Preheat oven to 375 degrees. Prepare cake pans with nonstick baking spray.

2. Presift your cake flour at least for times in a separate bowl. This is CRUCIAL that you ONLY use CAKE FLOUR!!!!! Otherwise your cake will be dense and dry. Measure 2 cups of cake flour after you have sifted at least 4 times and it becomes very airy and silky. (There is a huge difference between self-rise flour and cake flour. Please be sure your box says “cake flour”).

3. With the measured cake flour in a sifter, add baking powder, baking soda, and salt. Sift together in a bowl and set aside for later use.

4. Using an electric mixer, beat butter on high until smooth and creamy.

5. Add sugar mix on medium-high to high for at least 2 minutes until fluffy and light in color. (This is critical to making your cake fluffy with lots of tiny holes). Scrap sides.

6. Mix in vanilla pudding. Scrap sides.

7. Mix in eggs, then add vanilla. Scrap sides.

8. Starting with dry mix, slowly add a small amount at a time into the wet batter. Then alternate with the buttermilk. Continue alternating dry with buttermilk until you end with the dry ingredients.

 

 

ANOTHER CRITICAL MOMENT: DO NOT OVERMIX!!!!!!! Over mixing at this point causes gluten to form and then your cake will shrink.

AS SOON AS YOU NO LONGER SEE WHITE FLOUR, STOP MIXER AND INCORPORATE THE REST BY HAND. MAKE SURE TO SCRAP SIDES AND BOTTOM.

 

9. After batter is thoroughly mixed, fill each cake pan with 1 cup of batter ( for 4inch circle). Pick up and drop the cake pan a couple of inches from the counter top to allow the large air bubbles to escape.

10. Bake 18-22 minutes until tops are domed and tops are a light golden brown. Top should also spring back when pushing in gently with finger.

11. Allow to cool in pan about 5-10 minutes then move to a bakers rack to finish cooling.

12. While cakes are cooling, prepare peach butter rum glaze.

 

 

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PEACH BUTTER RUM GLAZE

Ingredients:

4 cleaned, peeled, and sliced peaches

1/3 cup granulated sugar

2/3 cup packed brown sugar

1/3 cup water

1/4 cup salted butter

1 tsp cinnamon

3 tbsp dark rum (brand of your choice)

 

Directions:

1. In a medium pot on medium-high heat, place peaches, sugars, cinnamon, and water.

 

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2. Bring to a boil and stir multiple times so it doesn’t burn or stick to the bottom of the pan.

3. After previous ingredients are well combined and mixture is bubbling, add in the salted butter.

 

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4. Mix well and allow to cook 9-10 minutes. Stirring frequently.

5. Remove from heat and stove top. Add in rum and stir well.

6. Allow mixture to cool down to a warm temperature.

7. Place all of this mixture with the sliced peaches still swimming, in a large bowl.

Try to avoid consuming the entire pot before assembling your dessert!

 

 

Stabilized Vanilla Whipped Cream

Ingredients:

1 tsp clear imitation vanilla extract

1/2 cup powdered sugar

2 cups heavy cream

4 marshmallows ( I will explain in a moment)

 

Directions:

1. Bring out your mixing bowl and beaters that were in the freezer.

2. Put in cream, sugar, clear vanilla.

3. Beat on medium to medium high speed until it becomes thick.

You MUST be careful to not overbeat otherwise it WILL become butter and separate! As soon as it is getting thick and starts resembling whipped cream turn mixer to LOW.

4. Turn mixer off and take the marshmallows on a microwavable plate and microwave them until they enlarge and are soft, usually 20-30 seconds.

5. Turn mixer on low and mix in the warm marshmallows. After they are mixed, turn mixer off and taste that creamy goodness!

 

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We add marshmallows to our whipped cream to give it stability. It is a shortcut rather than using gelatin. Marshmallows are quick, usually on hand, and have just enough gelatin to get the job done.

I like to stick my whipped cream back in the refrigerator until I am ready to use it. The best part of this recipe is that it will scoop or pipe and hold it’s form! Just look at my perfect scoop on the pics.

 

Garnish

 

1 tbsp Cinnamon

1/4 cup Sugar

 

Everyone likes a different ratio of sugar to cinnamon. We like ours with heavy amounts of cinnamon.

1. Combine cinnamon and sugar in a bowl with a spoon or a fork. Place in an airtight container to maintain freshness.

 

 

Assembly

1. Take each 4″ cake and cut of the domed top. This allows for that yummy glaze to get sucked right into that sponge! Plus, the peaches sit prettier.

 

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2. Take the sliced cakes and dip the tops right into the bowl of peach butter rum glaze. I dipped mine 3 times!

 

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Please disregard that awful air bubble hole in the center. In amidst my daily distractions, I guess I missed banging the bottom of a couple of my cake pans.

 

3. With a slotted spoon, drain about 1/4-1/3 cup of peaches and place on top of the soaked cake.

 

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4. Take the whipped cream out of the refrigerator and with an ice cream scoop, scoop a nice sized helping on top of peaches.

5. Place a single peach slice on top of whipped cream.

 

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6. With a spoon, drizzle some of the glaze on top and sprinkle with a bit of cinnamon sugar!

 

There you have it folks! My twisted version of the south’s peaches and cream meets peach cobbler. This is NOT what Granny used to make! I can’t tell you how stunning this cake is and when it is made into mini cakes, your guests will just swoon over them! My Drunken Peaches N Cream Cakes look as if you slaved for hours in the kitchen, but it really is a fairly, simple process. Hope you enjoy this one as much as we have. And try not to pour that glaze in a glass and drink it with a straw (wink, wink).

 

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