BROWN SUGAR LAYER CAKE WITH PEACH FILLING

This Brown Sugar Layer Cake with Peach Filling is made with layers of moist brown sugar cake, fresh peach filling and peach mascarpone frosting!

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
BROWN SUGAR LAYER CAKE WITH PEACH FILLING #cakerecipes


INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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).
  4. Full instructions visit @lifeloveandsugar

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