Description
A delightful layer cake featuring brown sugar and luscious peaches, perfect for summer gatherings or cozy family dinners.
Ingredients
Scale
- 5 cups peeled and chopped peaches (about 4–5 large peaches)
- 1/3 cup (75g) packed light brown sugar
- 1 tbsp cornstarch
- Juice from 1/2 a lemon
- 2 1/2 cups (325g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (337g) packed light brown sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
- 1 1/4 cups (280g) unsalted butter, room temperature
- 9 cups (1035g) powdered sugar
- 8 oz mascarpone cheese (cool, but not cold)
- 3/4 tsp salt
- 6 tbsp peach filling (from above)
- 6 tbsp (50g) all-purpose flour
- 3 tbsp light brown sugar (packed)
- 2 tbsp unsalted butter (cold, sliced)
Instructions
- Make the Peach Filling: In a large saucepan, combine the chopped peaches, brown sugar, cornstarch, and lemon juice. Stir over medium heat until it thickens and comes to a gentle boil, then mash. Simmer on low until reduced by half and cool in the fridge.
- Prepare Cake Layers: Grease two 8-inch cake pans and line with parchment paper. Preheat your oven to 350°F (176°C). In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
- Cream the Butter and Sugar: In a large mixer bowl, combine the unsalted butter, brown sugar, and vegetable oil. Beat until light and fluffy, about 3-4 minutes.
- Mix in Eggs and Vanilla: Add the eggs and vanilla extract, mixing until well combined. Scrape down the bowl as needed.
- Incorporate Dry Ingredients: Gradually add half of the dry ingredients to the wet mixture, then mix in the milk until combined.
- Combine Everything: Add the remaining dry ingredients and mix until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
- Cool the Cakes: Allow the cakes to cool in the pans before transferring to cooling racks to cool completely.
- Make the Frosting: In a mixer bowl, beat the room temperature butter until smooth. Gradually add half of the powdered sugar, mixing until smooth. Add mascapone cheese, salt, and peach filling. Incorporate the rest of the powdered sugar.
- Assemble the Cake: Cut each cake in half lengthwise to create four layers. Stack layers with frosting and peach filling between each layer.
- Crumb Coat and Refrigerate: Apply a thin crumb coat and chill for 1-2 hours.
- Frost and Garnish: Frost the entire cake, garnish with sliced peaches and optional brown sugar crumble. Refrigerate until ready to serve.
Notes
For best flavor, use fresh peaches. You can substitute mascarpone with cream cheese if needed.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg