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


• 5 cups peeled and chopped peaches (about 4-5 large peaches)
• 1/3 cup (75g) packaged light brown sugar
• 1 tbsp corn starch
• Juice of 1/2 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 domino® 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) domino® icing sugar
• 8 oz mascarpone cheese, cool but not cold
• 3/4 tsp salt
• 6 tbsp peach filling (top)

• 6 tbsp (50g) all-purpose flour
• 3 tbsp domino® light brown sugar, packaged
• 2 tbsp unsalted butter, cold, sliced

1. To make the peach filling, add the chopped peaches, brown sugar, corn starch and lemon juice to a large saucepan. Heat slowly over a medium heat until the mixture starts to thicken and boil, then crush the peaches.
2. Continue to cook over a medium heat and simmer until the filling is reduced by about 1/2, then remove from the heat to cool. The filling will have thickened a bit and will thicken further when it cools down, although it is not intended as a super thick filling. Refrigerate the fridge.
3. To make the cake layers, prepare two 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat the oven to 176°C.
4. Combine the flour, baking powder, cinnamon and salt in a medium bowl and set aside.
5. Put the butter, brown sugar and vegetable oil in a large blender bowl and beat together until light-flooded and fluffy, about 3-4 minutes. Do not skip the cream ingesum.
6. Add the eggs and vanilla extract and mix until fully combined and smooth. Scrape on the sides of the bowl as needed to ensure that all ingredients are well incorporated.
7. Add half of the dry ingredients to the dough and mix until most of them are combined.
8. Add the milk and mix until well combined. The dough will look a little curved, but that's ok.
9. Add the remaining dry ingredients and mix until well combined and smooth. Scrape on the sides of the bowl as needed to ensure that all ingredients are well incorporated. Do not stir in the dough.
10. Divide the dough evenly between the cake pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
11. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to refrigerated shelves to cool completely.
12. When the filling and cake are ready and cooled, make the frosting. Put the butter in a large blender bowl and beat smoothly.
13. Add about half the icing sugar and mix until well combined and smooth.
14. Add the mascarpone cheese and mix until well combined and smooth.
15. Add the salt and peach filling and mix until well combined and smooth.
16. Add the remaining icing sugar and mix until well combined and smooth.
17. To put the cake together, cut both cakes in length half, leaving you to end up with 4 layers of cake in total. I use a long jagged knife for this purpose.
18. Place the first layer of cake on a cake plate or cardboard cake circle and top with about 1/3 cup of frosting. Divide the frost into an even layer.
19. Whistle a dam of frosting around the edge of the cake and then fill it with about 1/3 of the remaining filling.
20. Add the second layer of cake, then repeat another layer of frosting and filling.
21. Add the third layer of cake, then another layer of frosting and filling.
22. Add the last layer of the cake to the top and then add a thin crumb coat of frosting to the outside of the cake. Cool the cake until firm and robust, about 1-2 hours. Put the rest of the frost in the fridge and remove it for about 30 minutes before you are ready to continue to soften it a little.

23. Frost end the outside of the cake with the rest of the frosting, then finish it 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 bowl and press the butter into the dry ingredients with a fork until it forms a crumbly mixture. Sprinkle the mixture over a lined biscuit leaf and bake at 176°C for about 5-8 minutes, until the crumbs begin to brown at the edges. Remove and set aside to cool, then add to the cake.
24. Cover the cake and cool until ready to serve. I recommend to exhibit the cake for about an hour or so before serving, so that it is not quite as cold.

NOTE: The frosting on this cake is thinner than most frostings I use for layered cakes. Be sure to use the full amount of icing sugar and do not add any extra moisture, or it becomes too thin for layering and keep the filling in place. One of the cakes is layered together and the crumb coat is added, be sure to cool before continuing so that the frosting companies stay on and everything stays in place.

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