Sift together and set aside:1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :
2/3 cup butter
1/3 cup vegetable oil
3 tablespoons good quality vanilla extract
1 1/2 cups sugar
Beat in, one at a time,
3 large eggs
Fold in the dry ingredients alternately with:
1 1/2 cups buttermilk
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Roasted Peach Compote2 1/2 pounds fresh peaches, peeled and diced large
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
2 tsp vanilla extract
Toss all ingredients together in a glass baking dish and bake at 350 degrees for approximately half an hour. Thicken the compote by adding a slurry made by mixing together:
1/4 cup water
2-3 tbsp corn starch (depending on how much juice has been released from the peaches)
Return to the oven until the mixture is bubbling well and thickened. Allow to cool completely.
Vanilla Whipped Cream
Beat to firm peaks:
3 cups whipping cream
6 tbsp icing sugar (powdered sugar)
2 tsp vanilla extract
To construct the cake:
Use a piping bag or a Ziploc bag with the corner snipped off to pipe a 1/2 inch wide line of cream around the perimeter of the first layer of cake. This step is important because it will keep the peach filling from spilling out as you assemble the cake. Fill the center of the ring with peach compote and place the second layer of cake on top.
Frost the sides of the cake and pipe another border on the top and bottom of the cake. Fill the center of the top border with peach compote. Chill for several hours before serving.
As an alternative, you may find it easier to serve it as two separate single layer cakes.
Note
Source recipes -Here-
