summer

Peach pie trifle – Fresh peaches and cool whipped cream with a sweet glaze surrounding each bite. Tasty treat fit for any occasion

My apologies for missing my weekly ‘Friday Pie Day’ post last week. Boo!

I had traveled for work on Monday and Tuesday and when I arrived at work on Thursday I was sick. Well, me being a dummy, I didn’t realize it until the end of the day. I just figured my coldness was just from the building controlled AC. Nope, I had the chills. I was so cold I sat under my coworker’s desk to huddle around the space heater she uses in winter. Fast forward to the evening and I was passed out on the sofa with a fever of 101.4.

I was out sick on Friday and while I could have quickly written this post I decided to sleep off some more of the yuck I was feeling. And even then I napped on Saturday and Sunday. This virus that settled in my throat whooped my butt. It just shows that I need to boost my immune system more to fight off plane germs to handle some more upcoming work and personal travel. Wish me luck!

So here we are, a week later, and I’m finally feeling like me again. And I have this amazing Peach Pie Trifle for you guys! A coworker, who transferred from our Boston to DC office came back for a visit and came over for dinner. She always enjoyed the goodies I would bring into the office, specifically the trifles I would make. I even made her one for her going away party that we hosted at our house. She requested a trifle for this visit so I created this one especially for her!

Okay, so this isn’t really a pie but I was inspired by peach pies for this recipe. Plus, it’s always fun to take something and remix it into something new. 🙂

 

I made my favorite cake recipe for this trifle but you can do it quickly with a boxed cake mix. But I swear this is some good cake. And I hadn’t made a cake in so long, I wanted to just pop cubes of freshly baked cake right in my mouth, but I resisted and used it for the trifle. Worth the wait!

 

I made 1 large trifle but this would be great if it was served in individual glass bowls or jars. Mason jars even make for great trifle serving vessels.

There is no rhyme or reason in the layering of the trifle. It doesn’t matter if you start with peaches or cake first, but I always finish trifles with whipped cream. I specifically make shallow layers so that when people are digging in they are sure to get goodies from all of the layers.

Peaches are super fresh and in season now. Now is the best time for delicious juicy peaches so be sure to make some Peach Pie Trifle now.

Peach Pie Trifle

Makes 1 very large trifle, serves 12-16 people

Ingredients

For the cake

• 1 cup unsalted butter, softened
• 2 Cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 Tablespoon vanilla extract
• 1 1/2 Cups Self-rising flour
• 1 1/4 Cups all-purpose flour

For the filling

• 3 lbs of peaches
• 3/4 cup sugar
• 2 Tablespoons vanilla extract, divided
• 1 pint heavy whipping cream

Process

1. To make the cake, preheat your oven to 350 degrees. Generously grease 2 9″ round baking pans.
2. In a large bowl/stand mixer, cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each egg. Add the vanilla extract and beat the mixture again.
3. Combine the flours together and then add half of that to the butter mixture, beating well to incorporate. Then add half of the milk and beat again. Repeat this process to add the rest of the flour and milk.
4. Evenly divide the cake batter between the 2 cake pans. Bake for 25-28 minutes, or until a toothpick that is placed into the center of the pan is clean of batter upon removal. Let cool.
5. While your cake is baking, slice your peaches into thin wedges. In a large skillet, combine the peaches, sugar, and 1 Tablespoon vanilla extract. Over medium heat cook the peaches down until they are just soft. Using a slotted spoon, remove the peaches. Bring the syrup mixture to a slow boil and cook for 3-5 minutes. Add to the bowl of peaches and let cool completely.
6. Beat the heavy whipping cream and remaining vanilla extract until there are stiff peaks.
7. Cut the cool cake into squares by slicing the cake into strips and then rotating the pan and cutting again.
8. In a large trifle bowl or in individual bowls, layer the cake, peaches, and whipped cream. Repeat thin layers until you have exhausted each layer. It’s suggested to finish with whipped cream. ( I did the following: cake, whipped cream, peaches, cake, whipped cream, peaches, cake, whipped cream.)

Trifle recipe idea created by I am a Honey Bee, cake recipe slightly adapted from Buttercup Bake Shop Cookbook

 

PS… my helper wasn’t too helpful, but I think I’ll keep her 😉