So-so Results with Vanilla-Peach Chiffon Cake

Vanilla-Peach Chiffon Cake

I’d been yearning to bake a cake. Why, I couldn’t say. So, using mainly what I could find in the house, I made my first attempt at a Vanilla-Peach Chiffon Cake. In short, the cake was tasty but could still use some work.

I had wanted to make a peach-flavored cake because it was seasonal, however, in the end I wound up using canned peaches (15 oz can of sliced peaches in 100% real fruit juice from concentrate) for the intense flavors of the juices. In addition to the juice, I also folded in 2 tablespoons minced peaches and used the rest of the slices to decorate the top of the cake. Unfortunately, the flavors weren’t strong enough and the cake itself only hinted at peach, although the sliced peach garnish did help. The vanilla was subtle but sufficient.

On the other hand, the texture was amazing. It was light and moist, everything you want in a chiffon cake. I did have some difficulty unmolding the cake, but I think that was due mainly to the bundt pan I was using which has taken a beating with age, practically making it an antique.

The final part was the glaze, which I made simply from powdered sugar and peach juice. While tasty, it was far too liquid and the cake soaked it up immediately. It did add a nice sweetness to the cake but didn’t fulfill its intended role as a hardened coating that would contrast with the soft cake.

Overall: a good starting point but I still need to make the peach flavors stronger and fix the glaze so it sets properly.

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