Fresh peaches, and a little peach wine, make this peach wine cake from scratch a delicious cake fit for a Southern belle!
Combine the first four ingredients for the filling in a small sauce pan over medium low heat. Simmer 10-12 minutes, stirring occasionally until the sugar is dissolved, and the mixture starts to thicken.
Dissolve the cornstarch in the water and add to the peach mixture. Cook another 2 minutes, stirring constantly, then remove from the heat. Transfer the cake filling to a glass bowl, cool, and then refrigerate until ready to use.
Preheat your oven to 350 F and grease and line 3 8" round cake tins. Set aside.
Beat the butter and sugar until light and fluffy. Stir in the eggs, one at a time, scraping the sides of the bowl after each addition.
In a large measuring cup, combine the peach puree, peach wine, and milk. In a separate mixing bowl, whisk together the dry ingredients.
Starting with the dry ingredients, stir 1/3 of the mixture into the butter, then add half the peach milk mixture. Repeat with another 1/3 of the dry ingredients, the rest of the wet ingredients, and the last third of the dry. Stir just until combined.
Divide the batter evenly between 3 8" round cake tins and bake for 30-35 minutes until a tester comes out clean. Remove the cakes from the oven and allow to cool before leveling, filling, and frosting.
Beat together the butter and cream cheese until light and fluffy. Add the sugar 1 cup at a time until desired consistency is reached. Stir in the extract.
To assemble the cake, level all layers, then pipe a rim of frosting around your base layer, fill with peach filling, top with your second layer of cake. Repeat. Crumb coat the cake and let it chill 15-20 minutes before applying your final layer of frosting.
Extra filling can be served on the side or used as an ice cream or pancake topping. ;)
*You're looking to have a cup of peach puree and wine. So if your peach is large and yields more than half a cup of puree, decrease the amount of wine.