Recipe for Peach Schnapps Layer Cake – This cake is soooo good! I made it many years ago, and have just found the recipe again.
Let me start off by saying…yes we are still here. In one of the last updates I said that we were going to be adding things more often, and that really hasn’t happened. That is, until now. We still have a ton of things to patch up behind the scenes (having to fix up over 1,000 posts takes longer than you would think), but we are not going to let that get in our way any longer. We are going to aim for at least 2-3 recipes being added a week here.
We are still going to keep hammering away at the things that need to be fixed up, so that we can do up some things we have been meaning to do for ages…but that is still going to take more time.
But I will not bore you. I know you really came here to get the recipe for this yummy Peach Schnapps Layer Cake! So here it is. Happy baking…and be sure to let us know how much you love it in the comments.
1 1/4 cups gluten-free rice flour all-purpose mix (I used 200 grams of Gluten Free Pantry All Purpose Flour)
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 cup canola oil
1/2 cup milk
*add a teaspoon of vanilla extract, especially if you want to skip out on the schnapps
2/3 cup peach preserves
For peach schnapps syrup:
1/4 cup (50 g) sugar
1/2 cup water
2 Tablespoons peach schnapps
For peachy buttercream:
1 cup/2 sticks unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup peach preserves
To prepare cake layers:
Preheat oven to 350ºF. Grease a 6" round cake pan (mine's 3" deep).
Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Add flour, salt, baking powder, xanthan gum, oil, milk, and vanilla and beat at medium speed for about a minute, or until batter is smooth.
Scoop batter in prepared cake pan. Place pan in center of oven and bake for about 45 minutes or until top springs back when lightly touched or a toothpick in the center comes out with only a crumb or two. Remove from oven and cool on a wire rack for a few minutes, remove from pan and cool completely.
To prepare sugar syrup:
Heat water and sugar in a small saucepan, stirring, until sugar is completely dissolved. Remove from heat and let cool. Stir in schnapps.
To prepare frosting:
Place butter in a medium bowl and beat until fluffy. Add powdered sugar and salt and beat until smooth. Beat in peach jam. (If planning on piping frosting, you may want to set aside some frosting before adding jam to prevent getting clumps stuck in your bag.)
To assemble cake:
Level the top of the cake. Slice cake into three layers. Place the base of the cake on a cake plate or large plate, sliced side up. Brush with syrup. Spread 1/3 cup peach preserves over cake layer, and top with another layer of cake. Brush with syrup and spread remaining 1/3 cup preach preserves over the layer. Top with the remaining layer of cake and brush entire cake with remaining syrup.
Scoop about 1 cup of frosting on the top of the cake and spread over the top and sides of cake, adding more frosting as necessary. Smooth sides and top, and, if desired, pipe designs with remaining buttercream.
Store in refrigerator for up to 2 or 3 days. Take out about 20 minutes before eating or it'll be too cold and not taste as awesome.
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