Katie Cook Makes a Peaches & Cream Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome back to Afternoon Live with Chef Katie Cook.

Discuss the importance of using fresh local peaches during summertime.

Introduce the recipe as a brown sugar peaches and cream cake.

Explain the need for a springform pan instead of a regular pan for this recipe.

Show the cake's texture when finished, describing it as soft and custardy.

Mention that the cake may not look perfect but can be decorated to enhance its appearance.

Suggest dusting the cake with powdered sugar for decoration.

Introduce the idea of making variations of whipped cream, specifically brown sugar whipped cream.

Explain that brown sugar can make whipped cream crunchy due to its larger granule structure.

Decide to add molasses to regular whipped cream instead of brown sugar to avoid texture issues.

Demonstrate how to add molasses to whipped cream for flavor without compromising texture.

Use a piping bag to apply whipped cream on top of the cake for a decorative finish.

Cut a piece of the cake to show the soft, gooey interior.

Explain the process of whipping eggs and sugar to ribbon stage before adding other ingredients.

Fold in baking powder and flour along with chopped peaches and nectarines into the batter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens