INSTRUCTIONS
For the Cake:
Grease and flour three 8-inch round cake pans. Preheat the oven to 350°F.
In a medium bowl, combine salt, baking powder, and flour. Set aside.
In another bowl or large measuring cup, mix sour cream, milk, and vanilla extract. Set aside.
Cream softened butter in a mixing bowl until smooth. Gradually add sugar and beat on medium speed for 3 to 5 minutes until fluffy.
Beat in eggs one at a time, starting and ending with the flour mixture, alternating with the sour cream mixture.
Toss diced peaches with 1 tablespoon of flour, then gently fold into the cake batter.
Divide batter among the prepared pans, smoothing the tops with a spoon. Bake for 25 to 28 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 to 10 minutes before removing from pans.
For the Filling:
In a medium bowl, mix heavy cream and instant vanilla pudding mix until thick and fluffy.
Gently fold in diced peaches. Store cakes with this filling in the refrigerator.
For the Cream Cheese Frosting:
In a mixer bowl, beat softened butter until smooth and soft.
Add cream cheese and beat until fully incorporated.
Mix in vanilla extract.
Gradually add powdered sugar on low speed until well combined and fluffy.
Increase mixing speed until frosting reaches desired consistency. Chill if necessary to stiffen before using for piping.
Assembly of the Cake:
Place one cake layer on a base or pedestal.
Brush a thin layer of canned peach juice over the surface.
Pipe a dam of cream cheese frosting about 1/2 inch from the edge.
Spread a layer of peach preserves within the frosting dam.
Add the Peaches and Cream filling.
Enjoy this delightful Peaches and Cream Layer Cake!