Ingredients
Scale
- For the Peach Vanilla Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup peach puree
- 1/4 cup milk
- For the Peach Thyme Filling:
- 1 cup finely diced peaches
- 2 tbsp honey
- 1 tsp fresh thyme leaves
- 1 tsp lemon juice
- For the Glaze:
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 drop peach gel food coloring, optional
- For Garnish (optional):
- Fresh thyme leaves
- Tiny peach cubes
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Stir in peach puree and milk.
- Fold in the dry ingredients until just combined.
- Spread batter into the prepared pan and bake for 22–25 minutes.
- Cool completely before removing from the pan.
- Meanwhile, combine peaches, honey, thyme, and lemon juice in a small saucepan.
- Cook for 5–7 minutes until soft and lightly thickened.
- Allow the filling to cool completely.
- Slice the cake horizontally into two even layers.
- Spread the peach thyme filling over the bottom layer and top with the second layer.
- Cut into small bite-sized squares.
- Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Add peach coloring if desired.
- Place cake squares on a wire rack and spoon glaze over each petit four.
- Allow the glaze to set for 20 minutes.
- Garnish with fresh thyme leaves and tiny peach cubes.
- Serve at room temperature.
Nutrition
- Calories: 185
- Sugar: 20 g
- Fat: 7 g
- Carbohydrates: 29 g
- Protein: 2 g