Peach Cream Cake

In our humble opinion, nothing screams summer more than juicy, ripe peaches. When they’re good, they’re good, which is why we steered clear of the usual buckles, cobblers and cobblers in favor of a cake that features the fruit in its purest state. Meet the Peaches and Cream Cake: It has a soft cornstarch base, a light lemony glaze and a topping made from fresh summer peaches.

Serve it at your next patio party and save the leftovers for breakfast.

INGREDIENTS.
Cake

1 stick unsalted butter, at room temperature

⅔ cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2⅓ cups all-purpose flour

½ cup fine cornstarch

1 teaspoon baking soda

1 teaspoon coarse salt

½ cup plain Greek yogurt

Ingredients

3 ripe peaches, pitted and sliced

3 tablespoons lemon juice, separated

¾ cup confectioners’ sugar

Directions.

1. To make cake: Preheat oven to 350° F. Spray 8-inch cake pan with nonstick spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until fluffy, about 5 minutes.
3. Add the eggs, one at a time, then add the vanilla extract and mix well.
4. Add the flour, cornstarch, baking powder and salt; mix to combine. Add the yogurt and mix well. Spread the cake batter evenly in the prepared pan (it will be thick).
5. Bake until a cake tester inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 15 minutes, then unmold and cool completely on a wire rack.
6. Make the topping: Meanwhile, in a medium-sized bowl, stir together the peaches and 1 tablespoon lemon juice. In a separate bowl, stir together confectioner’s sugar and remaining 2 tablespoons lemon juice.
7. When cake is cool, spoon peaches on top and drizzle with glaze before serving.