Description
Indulgent brown sugar layer cake celebrates summer’s sweetness with luscious peach filling nestled between tender cake layers. Rich caramel notes and fruity brightness create a memorable dessert perfect for sharing with friends and family.
Ingredients
Scale
Cake Dry Ingredients:
- 3 cups (375 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cake Wet Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1 ¾ cups (350 g) light brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) sour cream
Peach Filling and Frosting Ingredients:
- 2 cups fresh or frozen peaches, diced
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 8 ounces (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- Fresh peach slices
- Caramel drizzle
- Toasted pecans
Instructions
- Preheat the oven to 350F (175C), meticulously preparing three 8-inch cake pans with careful greasing and precise parchment paper lining.
- Sift together the dry ingredients – flour, baking powder, baking soda, and salt – creating a uniform powder mixture that will ensure smooth cake texture.
- Cream the butter and brown sugar in a spacious mixing bowl, whipping vigorously until the mixture transforms into a light, airy consistency with pronounced volume.
- Incorporate eggs individually into the butter mixture, allowing each to fully integrate before adding the next. Gently fold in the vanilla extract, distributing its aromatic essence throughout.
- Gradually introduce the dry ingredient mixture and liquid components (buttermilk and sour cream) in alternating increments, gently folding to maintain the batter’s delicate structure.
- Distribute the batter evenly among the prepared cake pans, ensuring consistent depth and smooth surfaces.
- Place in the preheated oven and bake for 25-30 minutes, monitoring closely and testing with a toothpick for perfect doneness – the inserted pick should emerge clean and free of raw batter.
- Remove from oven and allow cakes to rest in pans for 10 minutes before transferring to a wire rack for complete cooling.
- Once entirely cooled, the layers are primed for assembling with peach filling and final decoration.
Notes
- Embrace flexibility by swapping brown sugar with coconut sugar for a lower glycemic index alternative that maintains rich caramel undertones.
- Enhance moisture and texture by ensuring all ingredients are room temperature, which helps create a more uniform and velvety cake batter.
- Prevent peach filling from making cake layers soggy by gently patting fresh peaches dry and sprinkling a thin layer of cornstarch before adding to filling.
- Customize dietary needs by substituting all-purpose flour with gluten-free blend, using dairy-free butter and plant-based milk to accommodate different nutritional requirements.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 42 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg