HI All. I want to make a Georgia peach cake. I am thinking about using my favorite white cake and adding finely diced fresh peaches. Then, after the cake is baked, pouring a peach liquour on top to soak in? Does this sound like a good plan? Anyone tried something similar?
I have found when working with peaches, is after dicing, pat them dry between papertowel. the extra juices will create a center line of goo that will refuse to bake. also bake at 300 degrees instead of 325. about 80-90 minutes depending on pan.
I made a peach cake last summer, used vanilla cake; peach preserves for the filling and peach flavored buttercream.