This Vanilla Bean & Peach PIECAKEN sold out at a local restaurant within just 2 hours. With fresh, ripe Ontario peaches, this cake was timed to take advantage of Ontario's peach season. It was delicious, so why not surprise your friends and family and try it at home! Here is the recipe:
What you need:
For the pie:
- 4 to 6 cups of sliced peaches
- 1 tsp cinnamon
- 3/4 of a cup of granulated sugar (raw or white)
- 1 tbsp. lemon juice
- 1 tbsp. cornstarch and 1 - 2 tsp cold water
- The Perfect Pie Crust, see recipe here.
For the cake (if not using a store-bought cake mix):
- 3 cups of unbleached all purpose flour
- 1.5 cups of granulated sugar (raw or white)
- 3 tsp baking soda
- 1 cup of canola oil
- 6 eggs
- 1.5 cups of sour cream
For the Vanilla Bean Buttercream Icing:
- 1 lb unsalted butter (at room temperature)
- 1/2 bag of icing sugar (or the small bag)
- 1 to 2 tsp. of real vanilla extract
- 1 tsp ground vanilla bean or the scrapings from 1 or 2 large vanilla pods
PIECAKEN MAKING TIP before you begin: If you have a 9-5 kind of job, and you need this cake for a party on Saturday, make your pie on Thursday night, then bake the cake (with the pie inside of it) on Friday night, and ice it on Saturday morning. If the cake is for Friday night, make your pie on Wednesday.
Instructions to Make the Peach Pie:
- Make the Perfect Piecrust. Remember to line your 9" pie plate with parchment paper. Grease, with lard or butter, under the parchment (to stick the parchment to the plate) and over the parchment paper.
- Place a large round of pie crust on the parchment paper in the pie plate. Trim the sides as needed (they should hang over a little bit, as they will shrink).
- Precook your bottom crust for 10 minutes and let cool.
- Place 4-6 cups of sliced peaches in a bowl. Add the cinnamon, sugar and lemon juice and stir.
- Mix 1 tbsp. of corn starch with 1.5 tsp water and pour over peaches. Stir until mixed.
- Pour your peach mixture into the prepared pie crust.
- Roll out another round piece of pie crust and cut a circle large enough to cover the pie and the sides.
- Use egg wash (1 yolk whisked with 1 tbsp. of cream and 1 tbsp. of water) to seal the edges together by brushing the top and bottom, then brush the top of the crust all over.
- Use a fork to stab several holes into the top crust to let the pie breath.
- Bake at 350 degrees F for 45 to 50 minutes.
- Remove from the oven and place on a cooling rack. Let cool for 1/2 to 1 hour while you prepare the cake. Or let cool overnight and make the cake the following day.
To make the Vanilla Cake:
Tips before you bake:
- You can use a cake mix from the store, but note, you will need at least two boxes, and you will need to cook it for about the same amount of time.
- The cake takes a long time in the oven and a very long time to cool. So plan accordingly because you cannot ice it until it is cool.
- Prepare a 10- or 10.5-inch springform pan, by lining it with parchment paper and greasing both the parchment and the sides of the pan.
- Place your flour, sugar, and baking soda in a mixing bowl and stir until combined.
- Add the canola oil and, using your hand mixer or stand mixer, mix for about 30 seconds until your mix is crumbly and damp.
- Add the eggs all at once and mix until combined, being sure to stir the bottom and incorporate any dry bits. Mix again until smooth.
- Add the sour cream and mix for just 10 to 30 seconds until combined.
- Pour 1/2 the mix into the bottom of the pan so that you have at least a 1/2-inch layer.
- Pick up your pie. If you are able to remove the pie plate, do so. If not, simply flip the pie upside down into the batter. Centre the pie and then remove the parchment paper.
- Pour the rest of the batter onto the pie and spread it around and into the cracks in the side. Jiggle the cake a bit to ensure the batter is even and level.
- Bake for 1 hour. Then check to be sure the sides are not burning. You make want to cover with foil at this point to prevent the cake from browning too much. Bake for up to one half hour more. Keep checking it with a knife in the centre and remove it from oven when the knife comes out clean (or nearly clean, as you may never reach the "clean" point).
- Let cool on a rack on the counter until nearly cool. Run a knife around the cake edges, then release the springform pan. Cover with plastic wrap and place in fridge. If you have your icing ready, you can place a very thin crumbcoat on the cake to prevent it from drying. Refrigerate the cake until chilled.
- Flip the cake upside down onto a serving plate (this will put your pie right-side-up).
To make the Vanilla Bean Buttercream Icing:
- Beat 1 lb of unsalted, room temperature butter until fluffy (stirring often).
- Slowly add in 1/2 bag of sifted icing sugar. Beat, stir, and continue beating until fluffy.
- Add 1 tsp (or more to taste) of real vanilla extract and 1 tsp of ground vanilla beans or the scrapings from 1 or 2 large vanilla beans. Beat again just until mixed. Ice immediately or cover with plastic wrap and leave at room temperature until you are ready to ice the cake.
- Ice the cake however you wish, and then place it back in the fridge.
Once iced, be sure to chill your cake in the fridge until you are ready to serve. Out of the fridge, the pie will squish quickly, so it is important to keep it refrigerated.
Serves 12 to 16 people.