Peach Cinnamon Layer Cake
Ingredients
- 3 1/2 cup flour all-purpose
- 1 t. baking soda
- 3/4 t. baking powder
- 1/2 t. salt
- 1/2 t. cinnamon
- 16 tbsp salted butter softened
- 2 cup sugar
- 3 eggs
- 1 cup peach puree (approx 4 peaches)
- 1 t. vanilla extract clear
- 2 cup peach yogurt
- food coloring optional
Servings: Triple-layer 8" or 9" round cake
Units:
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.
- Combine dry ingredients (flour, baking soda, baking powder, salt, cinnamon) in medium bowl; set aside.
- In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
- Add peach puree; mix well. Add vanilla extract, mix. If adding food coloring, do that now.
- Alternately add flour and yogurt. Mix well, until just combined.
- Batter is thick. Divide evenly among 8" rounds.
- Bake cakes approx. 32-37 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack.
Recipe Notes
Batter does not rise significantly.
Substitute plain yogurt with peach yogurt or sour cream.
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