Peach Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">10ml vanilla extract</li><li class="ingredients-single-item">320g all-purpose flour</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">8g baking powder</li><li class="ingredients-single-item">5g ground cinnamon</li><li class="ingredients-single-item">1g ground nutmeg</li><li class="ingredients-single-item">120ml whole milk, room temperature</li><li class="ingredients-single-item">500g fresh peaches (about 4-5 medium), peeled and diced into 1cm pieces</li><li class="ingredients-single-item">For the cream cheese glaze:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">180g powdered sugar</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">30-45ml milk, to adjust consistency</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rubber spatula</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease your baking pan thoroughly, then line with parchment paper, leaving some overhang on the sides for easy cake removal. This preparation ensures your cake won't stick and will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg until well combined. Whisking the dry ingredients separately ensures they'll be evenly distributed throughout the batter, preventing pockets of salt or baking powder.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until light and fluffy. This extended creaming process incorporates air into the batter, creating the foundation for a tender, light cake crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently. Then mix in the vanilla extract. Adding eggs slowly prevents the batter from curdling and ensures proper emulsification.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk (beginning and ending with flour). Mix just until combined after each addition. This alternating method prevents overmixing and developing too much gluten, which would make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the diced peaches using a rubber spatula, being careful not to crush them. The folding motion preserves the air you've incorporated while distributing the fruit evenly without releasing too much juice into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan, spreading it evenly with a spatula. The batter will be thick but spreadable. Tap the pan gently on the counter a few times to release any large air bubbles that might cause uneven baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The cake should be golden brown, and the edges will begin to pull away slightly from the sides of the pan. Be careful not to overbake, as this will dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift it out onto a wire rack to cool completely. This two-stage cooling process prevents the cake from becoming soggy from trapped steam.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cake cools, prepare the cream cheese glaze. Beat the cream cheese and butter together until smooth and completely free of lumps. This might take 2-3 minutes of beating - patience here ensures a silky-smooth glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the powdered sugar and vanilla to the cream cheese mixture, beating on low speed until incorporated, then on medium speed until smooth. Add milk a tablespoon at a time until you reach a pourable but thick consistency. The perfect glaze should coat the back of a spoon but still flow slowly when poured.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, pour the glaze over the top, allowing it to drip slightly down the sides. Use an offset spatula to spread it evenly if needed. If you pour the glaze while the cake is still warm, it will melt and become too thin.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the glaze set for about 30 minutes before slicing and serving. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between slices. Store any leftover cake covered in the refrigerator for up to 3 days, allowing slices to come to room temperature before serving for the best flavor and texture.</li></ol>