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Peach Milkshake Cake

Source of Recipe

From "Red Truck Bakery Cookbook" by Brian Noyes


Recipe Introduction

"Peach Milkshake Cake — doesn't it sound just like a dessert you would want on your picnic table at a backyard barbecue? The cake is packed with peaches and a touch of vanilla, while the frothy frosting enhanced with malt powder stands in for the whipped cream. Taking a bite recalls all the flavors of a handspun shake without all the slurping."

List of Ingredients

Cake:
â—¦ Nonstick cooking spray
â—¦ 3 ½ cups unbleached all-purpose flour, sifted, plus more for dusting
â—¦ 1 teaspoon kosher salt
â—¦ 2 teaspoons baking powder
â—¦ 2 teaspoons baking soda
â—¦ ¾ cup (1 ½ sticks) unsalted butter
â—¦ 2 ¼ cups granulated sugar
â—¦ 4 large eggs
â—¦ ½ cup plus 3 tablespoons half-and-half
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ teaspoon pure almond extract
â—¦ 2 cups sliced peeled fresh or thawed frozen peaches (about 3 medium peaches)

Frosting:
â—¦ ¾ cup confectioners' sugar
â—¦ 3 tablespoons malt powder
â—¦ 1 tablespoon instant vanilla pudding mix
â—¦ 2 cups heavy cream


Recipe

Preheat the oven to 350° F. Coat two 9-inch round cake pans with nonstick spray and dust them with flour, tapping out any excess. To prevent the fruit in the batter from sticking to the pans, line the pans with parchment paper cut to fit and spray the parchment with nonstick spray.

Make the cake:
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time and combine thoroughly. Add the half-and-half, vanilla, and almond extract and mix well. Add half the flour mixture and beat until combined, then scrape down the sides and the bottom of the bowl with a spatula. Add the remaining flour mixture and beat to combine, scraping down the bowl as needed. Add the peaches and mix on medium speed just until the fruit is coarsely chopped.

Divide the batter evenly between the prepared pans. Smooth the tops with a spoon. Bake for 40 to 45 minutes, turning the pans after 25 minutes, until a toothpick inserted into the center of the cakes comes out clean. Let cool for 10 minutes, then invert onto a raised wire rack, remove the parchment, and let cool completely.

Meanwhile, make the frosting:
In a small bowl, whisk together the confectioners' sugar, malt, and pudding mix. In a medium bowl, whip the cream with a handheld mixer until it holds stiff peaks. Frost the top of one cake layer, top it with the other layer, then frost the outside of the cake completely.

Makes one (9-inch) two-layer cake