Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 2 cups fresh peaches, peeled and diced
  • 0.25 cup peach preserves
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. Cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 tsp vanilla extract.
  3. Alternately add the flour mixture (flour, baking powder, salt) and the whole milk, stirring until just combined.
  4. Spread batter evenly into the pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
  5. In a saucepan over medium heat, combine diced peaches, peach preserves, and lemon juice. Simmer for 5-8 minutes.
  6. Stir in the cornstarch mixed with water; cook for 2 minutes until thickened into a shimmering glaze. Remove from heat and cool to room temperature.
  7. Beat softened cream cheese and powdered sugar together. Fold in cold heavy whipping cream and vanilla extract until stiff peaks form.
  8. Layer the cooled peach compote over the cooled cake base, then spread the velvet cream topping over the peaches.
  9. Refrigerate the cake for 4 hours to set before slicing into 12 bars.