It’s my turn to host Project Pastry Queen this week so I picked cake. But that’s not just any cake, that’s a birthday cake!
A 50 something-th birthday cake for the man who made sure that I knew more about football at 11 than most grown men. The man who searched the entire neighborhood for his “missing” daughter, only to find her safe at home, asleep under her bed. The same man who thought it was “funny” to knock on her bedroom window on Halloween night wearing a Jason mask. (Spoiler alert. Not funny.)
I’m not sure how either of us survived to his 50 something-th birthday But we had a fancy cake to celebrate! A fancy cake studded with peach chunks and roasted pecans. A fancy cake filled and topped with dulce de leche frosting. And more roasted pecans.
The peach-pecan-dulce de leche combination is a winner. It’s great in ice cream form and wonderful when paired with a moist cake. I took a few liberties with the original recipe:
- I made half the recipe and baked it in 3 6-inch pans.
- I cut back the sugar by half.
- I replaced the suggested American-style buttercream frosting recipe with the dulce de leche swiss meringue buttercream recipe that we’ve eaten far too much of lately.
- I filled the cake with frosting instead of the suggested peach preserve-pecan mixture and decorated the cake with the leftover pecans.
The recipe as I made it is below. It’s a lot of butter and sugar, but to get a big 3 layer, 9-inch cake, simply double the cake recipe. The frosting recipe is enough to liberally fill and frost the cake, with leftovers. To frost a 9-inch cake, consider only increasing the frosting recipe by 50%.
Peach Cake with Dulce de Leche Swiss Meringue Buttercream
A moist peach cake topped with dulce de leche swiss meringue buttercream.
- For the cake:
- 1 1/2 cup chopped pecans
- 1 1/2 sticks unsalted butter, at room temp
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup plain yogurt
- 1 tsp vanilla
- 1 1/2 cups cake flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peeled, chopped peaches
- For the frosting:
- 4 egg whites
- 1 1/4 cup sugar
- 3 sticks unsalted butter, cubed and at room temp
- 1/3 cup dulce de leche
- Preheat the oven to 350 degrees.
- Place chopped pecans on a baking sheet and toast 5-7 minutes until fragrant. Set aside to cool.
- Spray 3 6-inch cake pans with baking spray.
- Cream butter and sugar on medium-high until light and fluffy.
- Scrape down the bowl and add the eggs, one at a time, followed by the vanilla and sour cream.
- Add the dry ingredients and mix on low until just incorporated.
- Fold the peaches and 1/2 cup pecans into the batter.
- Divide the batter equally between the cake pans.
- Bake 18-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let cool 10 minutes in the pan before turning out onto a rack to cool.
- To make the frosting, whisk the egg whites and sugar over a simmering pot of water until the mixture reaches 160 degrees.
- Transfer to a stand mixer and whisk on high 10 minutes, until the meringue reaches room temperature (the bowl should feel neutral/barely warm when touched).
- Add butter, a few cubes at a time until all butter is mixed in.
- Add dulce de leche and mix until combined.
- Frost and fill the cake, and press the remaining pecans into the frosting.
- Store at room temperature for 2 days or up to a week in the fridge.
Yields: 8 servings
Estimated time: 1 hour 15 minutes
Having problems with your swiss meringue buttercream? Read how to fix it here.