Minggu, 07 Juli 2019
This Brown Sugar Layer Cake with Peach Filling is made with layers of wet brown sugar cake, sparkling peach filling and peach mascarpone frosting! It’s light, delicious and so flavorful – the sort of huge hit!
Peaches are a favourite fruit around our residence. now not only am I and the hubs a fan, however my dad has continually loved them. lately we delivered the lads to solids and peaches turned into one of the first end result they tried. It simplest appeared natural that they loved them! along with bananas, peaches are now their preferred.
this is in reality a very good time of 12 months for falling in love with peaches too. The Georgia peaches were definitely awesome and the boys have been spoiled by using their freshness and flavor. I experience like I need to shop for a truckload and freeze them so we have all of them wintry weather. If simplest the men have been vintage sufficient to strive cake, I realize they’d have cherished this cake as lots as the rest folks.
other than the reality that we’ve been having pretty a love affair with peaches currently, the muse for this brown sugar layer cake additionally came from Martha Stewart and her display on PBS, Martha Bakes, wherein she shows visitors the way to make stunning cakes with lots of tips and hints for doing it yourself. She demonstrates up to date twists on classics and clean, amusing flavors. In truth, Domino Sugar is sending one fortunate person to big apple to fulfill Martha in individual! enter for your danger to win a journey to wait a stay taping of the display, plus take part in an one of a kind meet-and-greet. How fun is that?!
This Brown Sugar Layer Cake with Peach Filling was a large hit! My dad’s birthday befell to be the week that I made this cake and as I referred to, he’s a huge peach fan. It turned into an appropriate cake for him and the entire family simply loved the cake! The peaches are delicious and the cake is splendidly moist and flavorful, flawlessly complimented via the light mascarpone frosting. i'm able to see this a cake we’ll make for more birthdays and that i desire you get the threat to try it too!
INGREDIENTS
PEACH FILLING
- 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
BROWN SUGAR CAKE
- 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 Domino® light brown sugar
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
PEACH MASCARPONE FROSTING
- 1 1/4 cups (280g) unsalted butter, room temperature
- 9 cups (1035g) Domino® powdered sugar
- 8 oz mascarpone cheese, cool, but not cold
- 3/4 tsp salt
- 6 tbsp peach filling (above)
BROWN SUGAR CRUMBLE
- 6 tbsp (50g) all-purpose flour
- 3 tbsp Domino® light brown sugar, packed
- 2 tbsp unsalted butter, cold, sliced
INSTRUCTIONS
- To make the peach filling, add the chopped peaches, brown sugar, cornstarch and lemon juice to a large saucepan. Heat slowly over medium heat until the mixture begins to thicken and boil, then mash to break down the peaches.
- Continue cooking over medium-low heat and let simmer until the filling is reduced by about 1/2, then remove from heat to cool. The filling will have thickened a bit and will continue to thicken as it cools, though it’s not meant to be a super thick filling. Set filling in the fridge to cool.
- To make the cake layers, prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
- Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- When the filling and cakes are ready and cooled, make the frosting. Place the butter in a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the mascarpone cheese and mix until well combined and smooth.
- Add the salt and peach filling and mix until well combined and smooth.
- Add the remainder of the powdered sugar and mix until well combined and smooth.
- To put the cake together, cut both cakes in half lengthwise so that you end up with 4 layers of cake total. To do this, I use a long serrated knife.
- Place the first layer of cake on a cake plate or cardboard cake circle and top with about 1/3 cup of the frosting. Spread the frosting into an even layer.
- Pipe a dam of frosting around the edge of the cake and then fill it with roughly 1/3 of the remaining filling.
- Add the second layer of cake, then repeat another layer of frosting and filling.
- Add the third layer of cake, then another layer of frosting and filling.
- Add the final layer of cake on top and then add a thin crumb coat of frosting to the outside of the cake. Refrigerate the cake until firm and sturdy, about 1-2 hours. Set the remainder of the frosting in the fridge and take it out about 30 minutes before you’re ready to continue, so it can soften a bit.
- Frost the outside of the cake with the remainder of the frosting, then finish it off with some sliced peaches and brown sugar crumble, if you like. To make the brown sugar crumble, combine the flour, brown sugar and butter in a medium-sized bowl and use a fork to press the butter into the dry ingredients until it all forms a crumbly mixture. Sprinkle the mixture over a lined cookie sheet and bake at 350°F (176°C) for about 5-8 minutes, until the crumble pieces starts to brown around the edges. Remove and set aside to cool, then add to the cake.
- Cover and refrigerate the cake until ready to serve. I recommend setting the cake out for about an hour or so before serving so it’s not quite so cold
Recipe From : https://www.lifeloveandsugar.com/brown-sugar-layer-cake-with-peach-filling/?utm_term=vanilla%20cake%206187890237