Peach Cake
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- Yield Makes 6 1/2 cups batter
Ingredients
- 8 ounces (2 sticks) unsalted butter, softened, plus more for pans
- 3 cups cake flour, (not self-rising), plus more for pans
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 4 eggs, separated
- 1 cup buttermilk
- 1 1/4 cups Peach Jam
Directions
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Preheat oven to 350 degrees. Butter cake pans, dust with flour, then tap out excess. Sift flour, baking soda, baking powder, and salt into a large bowl.
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Cream butter and 1 1/2 cups sugar with a mixer until pale and fluffy. Add yolks, 1 at a time, mixing well after each addition. Reduce mixer speed to low, and add flour mixture in 3 batches alternating with buttermilk, and ending with flour. Transfer batter to a medium bowl.
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Whisk whites in a clean bowl with a mixer on medium-high until foamy. Slowly add remaining 1/2 cup sugar, whisking until soft peaks form. Fold whites mixture into batter in 2 additions, then fold in jam.
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Pour batter into prepared pans. Bake cakes until light gold and testers inserted into centers come out clean. Let cool in pans on wire racks for 15 minutes. Run a knife around edge of cake to loosen, and invert cakes onto wire racks. Let cool.
Cook's Note
Cakes will keep, covered and refrigerated, for up to 3 days.
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