Hey there, sunshine bakers! Let’s bake a cake that captures the essence of summer – bursting with juicy peaches and a cool, creamy touch. This ain’t your average cake; it’s Grandma’s Sunshine Cake, a recipe passed down with love and guaranteed to bring a smile to your face (and everyone who tries it!).
A Story Baked In:
This cake isn’t just about the ingredients; it’s about the memories. It’s the taste of lazy summer afternoons spent picking peaches from the tree in Grandma’s backyard. It’s the feeling of cool frosting on your fingers as you sneak a lick while she decorates. It’s the warmth of family gathered around the table, sharing stories and laughter with every slice.
Why You’ll Love Grandma’s Sunshine Cake:
- Family Favorite: This recipe has been bringing smiles to faces for generations. It’s a guaranteed crowd-pleaser, perfect for potlucks, picnics, or just a sweet treat at home.
- Fresh & Flavorful: We use real, seasonal peaches, their sweetness perfectly balanced by the light and fluffy vanilla cake.
- Secret Weapon: The secret to the cake’s magic lies in a hint of almond extract, adding a subtle depth of flavor that makes it truly special.
- Customizable Canvas: Feel free to get creative! Add chopped nuts for a textural twist, swap peaches for another stone fruit like nectarines or plums, or drizzle the top with a homemade glaze.
- Made with Love: Every bite is filled with the warmth of tradition and the love of family.
Ingredients (for a two-layer 8-inch cake):
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (the secret weapon!)
- 1 cup milk
For the Peach Filling:
- 4-5 ripe peaches, sliced (about 3 cups)
- ¼ cup granulated sugar (optional, depending on the sweetness of your peaches)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
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Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. This ensures easy removal and prevents sticking.
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Whisk Together the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for now.
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Creaming Time! In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, making the cake light and airy.
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Eggscellent! Beat in the eggs one at a time, then stir in the vanilla and almond extracts. The almond extract adds a subtle nutty flavor that elevates the cake.
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Alternating Act: Here comes the fun part! Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix! Overmixing can lead to a tough cake.
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Let’s Talk Peaches: In a separate bowl, combine the sliced peaches, sugar (if using), cornstarch, and lemon juice. The cornstarch helps thicken the peach filling and prevents it from becoming soggy.
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Assemble and Bake! Divide the cake batter evenly between the prepared cake pans. Gently spoon the peach filling over the batter in each pan, spreading it evenly.
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Sunshine in the Oven: Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The toothpick test ensures the cake is fully cooked through.
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Cool It Down: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Patience is key here! We don’t want to frost a warm cake.
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Frosting Magic: While the cakes cool, whip up the cream cheese frosting using softened cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt. Cream it all together until smooth and spreadable.
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The Grand Finale: Once the cakes are cool, frost one layer with the cream cheese frosting. Carefully place the second cake layer on top and
