Peach Cake

I am still loving that All Cakes Considered book that my sister gave me for my birthday. This week's cake is the Peach Cake with Cream Cheese Frosting. Look how beautifully it turned out!

I didn't make any changes to the recipe in terms of ingredients, but I did bake it differently than recommended. It says to bake it in a tube pan, but I baked it in two round pans so that I could make a layer cake instead. I had two reasons for this. 1. I hate baking in a tube pan because I have a really hard time assessing when it is done. I often find it a little underdone in the centre, even though my oven tends to run hot. I fuss and hover and give it another five minutes and then another two minutes, and then STILL I find it just a little too pudding-y in the centre. It stresses me out. But I can always tell when a cake in a flat round pan is done. There is much less margin for error. And 2. It give you more surface area for frosting. And frosting in between the layers make for more frosting in every bite. And who can argue with that.

Look at this poor guy, waiting and waiting until Mommy finishes taking pictures of the cake, until its finally time to EAT the cake! As a side note, I wonder if my kids realize that not everyone take pictures of their food before they eat it. Its probably not in every home that each cake requires a photo shoot of its own.

Anyhow, he couldn't wait forever. Just had to sneak in there for a little taste.

Yum.

Another note on frosting. This was a great frosting, with the cream cheese base and all, which gives it a more savoury flavour, and allows it to be not quite so sweet, as the cake itself was pretty sweet to begin with. But I thought to myself, since I'm making it into a layer cake, I'd better double the frosting amounts. Which I did and then I still did not have enough to frost the whole thing! I could see when I'd iced the middle that I was going to be pretty light on the frosting, so I put the remainder in a piping bag and put a jumbo star tip on it and did the rosettes around the edge. Which was plenty of icing if you ask me, but if you want a fully iced cake, you should probably tripple it.