I made peach danish last weekend… and had some pastry cream and peach halves left over. Not wanting more peach danish, I decided to make cake!
While I already have a “perfect” vanilla cake recipe, decided to try a different recipe. Guess where I found it?
My friends know that I collect recipes and cookbooks. I like new, off the bookstore shelf books, as well as ebooks. But i also keep a lookout for nice pre-owned ones… this particular recipe for “vanilla cake” is a recipe written on paper that was stuck in between pages of a second-hand cookbook that I bought in a bazaar!
and then I discovered that I DID NOT have buttermilk! I thought of making the substitute of milk and vinegar, but realized that I had used up all my milk to make the pastry cream!!!!!! I was contemplating using plain water when my eyes chanced upon the syrup that was drained from the canned peaches! So I thought of using it (and maybe infusing the cake with a bit of peach flavor???) and reducing the sugar a bit (because the syrup is very sweet already).
Preheat oven to 325F. Line and butter a 5×3-inch round pan.
Mix the dry ingredients together. Add wet ingredients and mix well, until just combined.
Pour into prepared pan. Bake for 20 to 30 minutes, rotate midway. Cool completely.
After the cake cooled completely, spread the pastry cream all over the top.