Brown Sugar Layer Cake with Peach Filling

Welcome to my kitchen! Today, I’m excited to share a delightful recipe that brings the sweet taste of summer right to your table – the Brown Sugar Layer Cake with Peach Filling. This cake is perfect for family gatherings, birthday parties, or just a special treat to enjoy at home. The combination of moist brown sugar cake layers and a luscious peach filling makes this dessert a showstopper!

Why will you love this recipe? First of all, the flavor is simply amazing! The light brown sugar in the cake adds a rich caramel note that pairs beautifully with the sweet and juicy peaches. Plus, it’s not as complicated as it looks. You can impress your friends and family without spending all day in the kitchen. Let’s dive into the delicious details!

Ingredients

• 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

1. To make the peach filling, combine the chopped peaches, brown sugar, cornstarch, and lemon juice in a large saucepan. Heat over medium heat until the mixture thickens and begins to boil. Mash the peaches to break them down.
2. Continue cooking on medium-low heat and let it simmer until reduced by about half. Remove from heat and allow to cool; it will thicken more as it cools. Refrigerate the filling until ready to use.
3. For the cake layers, preheat your oven to 350°F (176°C). Prepare two 8-inch cake pans by lining them with parchment paper and greasing the sides.
4. In a medium bowl, mix the flour, baking powder, cinnamon, and salt. Set aside.
5. In a large mixing bowl, beat the room temperature butter, brown sugar, and vegetable oil until light and fluffy, about 3-4 minutes.
6. Add the eggs and vanilla extract; mix until combined. Scrape down the bowl as needed.
7. Gradually add half of the dry ingredients to the batter; mix until just combined.
8. Pour in the milk and mix until well incorporated. The batter may look slightly curdled, but that’s perfectly fine!
9. Add the remaining dry ingredients and mix until smooth, being careful not to overmix.
10. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted comes out with a few crumbs.
11. Allow the cakes to cool in the pans for 2-3 minutes before transferring them to a wire rack to cool completely.
12. Once the cakes and peach filling have cooled, it’s time to make the frosting. Beat the room temperature butter in a large bowl until smooth.
13. Add half of the powdered sugar and mix until combined and smooth.
14. Incorporate the mascarpone cheese until well mixed.
15. Add salt and the peach filling; mix until combined.
16. Gradually add the remaining powdered sugar and beat until smooth.
17. To assemble the cake, slice each cake layer in half horizontally to create four layers total.
18. Place the first layer on a serving plate. Spread about 1/3 cup of frosting on top, then pipe a dam of frosting around the edge and fill with 1/3 of the peach filling.
19. Repeat with the second and third layers, adding frosting and filling each time.
20. Top with the final layer and apply a thin crumb coat of frosting to the outside. Refrigerate for 1-2 hours to set.
21. Frost the cake with the remaining frosting and decorate with sliced peaches and optional brown sugar crumble.
22. To make the crumble, combine flour, brown sugar, and butter in a bowl. Press the butter into the dry ingredients until crumbly. Bake at 350°F (176°C) for 5-8 minutes until golden brown.
23. Let the crumble cool before adding it to the cake. Refrigerate the cake until ready to serve.

Tips & Variations

• Fruit Substitute: You can use other fruits like strawberries or raspberries if peaches aren’t in season.
• Make it Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Extra Flavor: Add a teaspoon of almond extract to the frosting for a unique twist.
• Decorate: Use fresh mint leaves alongside the peach slices for a beautiful presentation.

Serving Suggestions

This Brown Sugar Layer Cake is perfect for special occasions. Serve it at birthday parties, summer picnics, or as a delightful dessert at family gatherings. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. You can also enjoy it with a cup of coffee or tea for a lovely afternoon snack.

Conclusion

There you have it! A gorgeous and delectable Brown Sugar Layer Cake with Peach Filling that is sure to impress anyone who tries it. Trust me, once you taste that combination of fluffy cake and sweet peach filling, you’ll be hooked. Don’t forget to share this recipe with your friends and family, because it’s just too good to keep to yourself!

FAQ

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped in the fridge. Just assemble the cake on the day you plan to serve it.

How should I store leftover cake?

Store any leftover cake in an airtight container in the fridge. It’s best enjoyed within 3-4 days.

Can I freeze this cake?

Yes! You can freeze the cake layers before frosting them. Wrap them well in plastic wrap and then in foil. They can be frozen for up to 3 months.

What can I use instead of mascarpone cheese?

If you don’t have mascarpone cheese, you can use cream cheese, but remember to adjust the sugar in the frosting, as cream cheese is tangier than mascarpone.