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Peach Biscoff Cake

I have a deep love for Biscoff ever since making my Biscoff Cake several years ago. The flavor and texture of this cake is so unique and so delicious. You’ll see we’re using 18 Biscoff Cookies in the cake batter. After you finely grind the cookies, you’ll add the crumbs to the dry ingredients. The cookies help to create the delicious flavor and somewhat untraditional cake texture. It’s slightly dense but ultra moist and tender.

Ingredients You’ll Need for the Cake

• Biscoff cookies
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Buttermilk

IMPORTANT TIP: make sure all refrigerated ingredients are room temperature before you make the cake layers.

Peach Compote

With peach season at its prime right now, you will for sure what to use fresh peaches in this easy-to-make peach compote. However, if you don’t have access to fresh peaches or it’s not peach season, canned peaches will work great too.

Simply dice up your peaches, add them to a saucepan with brown sugar and cornstarch and start simmering. As the peaches start to cook, you’ll want to mash them just a bit with a potato masher. This will help release the juices. The juices will thicken, thanks to the cornstarch, and you’ll create a peach compote in about 10 minutes.

Biscoff Oat Crumble

This Biscoff oat crumble is similar to the cinnamon oat crumble in my Peach Crisp Cake, but I’ve made a few flavor and texture changes. First up, we’re add Biscoff cookies to the crumble in place of some of the oats to level up the Biscoff flavor. I’ve also added chopped almonds for a little nutty flavor. (Pecans would be a great alternative to almonds).

To make the Biscoff oat crumble, you’ll crush some cookies, add them to the oats, flour, sugar, butter, almonds and cinnamon. Mix the ingredients until you’ve created a crumb and then bake for a few minutes at 375 degrees F. Make sure to toss the crumble half way through the bake time and then allow it to cool completely before using.

PRO TIP: this is a great element of the cake to make ahead of time. It stores for weeks in an airtight container in the freezer.

Cheesecake Filling

Another element of the cake that is super easy to make, has just three ingredients and can be made ahead of time is the cheesecake filling. For this filling, we’re using cream cheese, sugar, and heavy whipping cream.

Make sure to whip the heavy whipping cream to stiff peaks and then fold it into the cream cheese and sugar mixture. There’s no eggs, no baking, and very little effort to make this cheesecake!

Vanilla Buttercream

This buttercream is light and fluffy, silky and smooth – and just all-around delicious.

To me, a buttercream should never be so dense that it steals the show away from the cake. In fact, a buttercream should be part of the ensemble, a complementary element to the layers and fillings. However, that’s not always the case. I grew up thinking buttercream was dense and heavy. It wasn’t until I started making homemade cakes and homemade frosting that I realized, it didn’t have to be that way.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for about 3 to 5 minutes, until light and fluffy
• Before frosting your cake, make sure to stir the buttercream with a wooden spoon or spatula to push out the air pockets. This makes getting smooth sides on your cake so much easier.

FAQs

Why does my cake taste dry?

• You’ve over baked the cake layers – over baking the cake layers can happen within a couple minutes of baking. Because we’re using a finer flour, we have a very delicate crumb. We have to be super careful with our bake time to ensure we cook these layers at just the right time. When you insert a toothpick in the center of the cake, it should come out with a few moist crumbs on it. Remember, your cake layers continue to bake as they cool in the pans for a few minutes. It’s also smart to use an oven thermometer to ensure the oven is running at the right temperature and not too hot.
• You’ve over mixed the batter – don’t forget, when you start adding the dry ingredients to the batter, you want to mix on LOW SPEED just until the flour is incorporated. Over beating your batter can result in a dry, dense cake.
• You’re serving the cake cold – this may sound silly, but the temperature at which you serve the cake will change the texture of the cake. A cold cake often tastes dry compared to room temperature cake.

How do I get my cake layers to rise well?

Use room temperature ingredients – using room temperature ingredients allows those wet ingredients to better blend together AND allows the dry ingredients to better absorb them. Both of these things help your cake layers to rise beautifully.

• Make sure you beat the butter, sugar, and eggs really well at the beginning. You’ll see that I’m noting in the instructions to beat these ingredients on a medium-high speed, until smooth and fluffy. You’ll notice the color gets lighter and the volume increases. That’s exactly what we’re looking for.
• Use good quality pans – the types of pans you use matter! Use light metal pans by a brand that specializes in baking pans. I always recommend Fat Daddio pans.
• Don’t over mix your batter – once you start adding dry ingredients, you should use a low speed and only mix until your ingredients are incorporated.

Can this cake be made gluten-free?

The only bummer about Biscoff cookies is that there isn’t a gluten-free alternative, like you’ll find with Oreos, graham crackers, and many other cookies I use in some cakes. Since Biscoff doesn’t have a GF option, you’re best bet is to look for a cookie with similar texture and flavor. We want a crispy cookie that has cinnamon and spice flavors in it.

Can this cake be made ahead of time?

Absolutely! Make sure to follow my tips from my blog post: How to Freeze, Thaw and Transport Cakes.

Where can I find a cake stand?

I’m loving the look of this blue glass cake stand with the yellow peaches. You’ll find a similar one HERE for a great deal!

More Peach and Biscoff Cakes You’ll Love

• Peach Crisp Cake
• Peaches and Cream Cake
• Biscoff Cake
• Caramel Apple Cheesecake Cake with Biscoff Crust
• Banana Caramel Biscoff Cake

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Peach Biscoff Cake

Biscoff cake layers with peach compote, cheesecake filling, Biscoff crumble and vanilla buttercream.

Course Dessert

Keyword biscoff, peach, peach biscoff cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 large or extra large eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) heavy whipping cream

FOR THE CRUMBLE

• 5 whole (40 g) Biscoff cookies
• 1/2 cup (40 g) oats
• 1/4 cup (50 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (40 g) almonds, chopped
• 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
• 1/2 teaspoon (1.32 g) ground cinnamon

FOR THE COMPOTE

• 2 cups (450 g) peaches chopped, fresh or canned
• 2 tablespoons (27.5 g) light brown sugar, packed
• 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 tablespoon (12.6 g) vanilla bean paste
• pinch of salt
• 1/4 cup (57.75 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 to 3 minutes. The texture should be smooth and fluffy.
• With the mixer on low speed, add the eggs, one at a time, beating well after each addition.
• Scrape down the sides and bottom of the bowl. Turn the mixer to medium-high and beat the mixture for an additional 2 to 3 minutes. The texture should be smooth and the color light.
• With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, another 1/3 of the dry ingredients, the second half of the buttermilk, and then the final 1/3 of the dry ingredients. Mix until the dry ingredients are incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.



For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a food process or blender, pulse the cookies until you’ve created crumbs. Some chunks of cookies are ok. This doesn’t need to be as fine of a consistency as you use in the cake layers.
• Combine the cookie crumbs, oats, brown sugar, flour, butter, cinnamon and salt. Mix by with a wooden spoon (or even a potato masher) until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

• Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
• Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake.

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

Assembly

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Pipe a rim of buttercream around the edge of the cake.
• Using an offset icing spatula, spread half of the cheesecake filling over the cake layer.
• Spread about 1/3 of the peach filling on the cheesecake filling, followed by a sprinkle of 1/3 of the crumble. Pat into place.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 2 and 3. (Reserve the remaining 1/3 compote and crumble to use on top of the cake.)
• Place the final cake layer top side down on the second layer of filling.
• Apply a thin layer of buttercream around the entire cake. This should look like a “semi-naked” cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake. Use remaining fillings as decor on top of the cake.

The post Peach Biscoff Cake with Cheesecake Filling first appeared on Cake by Courtney.

This cake took several rounds of recipe testing and I’m so pleased with the end result.

Peaches and Cream Cake

A couple months before her 5th birthday, Avery informed me she wanted a peach cake for her birthday. “Peach cake layers, peach frosting, and it needs to be orange,” were her exact words. I asked if she meant that she wanted my Peach Crisp Cake, but no, Avery wanted a brand new peach cake, done exactly as she described. She’s certainly a girl who knows what she wants. But still, I expected her cake choice to change at least a half dozen times before her birthday. Nope! She never changed her mind once.

I’m not sure why, but I expected this cake to be a breeze to make and put together. Whoa! Was I wrong.

How to Cake It: Recipe Testing

Going into this cake, I had several ideas (based off what’s worked for some of my other cakes) for achieving the peach flavor. Here are some of the flavorings I used in the different rounds of recipe testing I did:

• Puree
• Jell-O
• Oil/Syrup
• Freeze dried peaches
• Jam
• Nectar
• Yogurt

As I thought about these options, I immediately picked the peach puree to start with. I really wanted a natural peach flavor to shine in the cake. Peach puree seemed like the obvious choice to make that happen. I added the peach puree to my cake batter (which I based off my Classic White Cake) and tried a sample before baking the cake. To my surprise I couldn’t taste the peach at all. Ugh! Honestly, I really thought it was going to be that simple.

I still baked the cake (which didn’t taste any more peachy after they baked) and moved on to my next option – peach Jell-O.

The flavor of the strawberry Jell-O in my Strawberry Cake makes for one of my favorite cakes. It’s actually not very artificial tasting and just has a really nice fruity flavor to it. I figured it would work great with peach too. Nope! Like the puree, the peach Jell-O didn’t add any flavor to the cake. Again, I was shocked. Peach was all of a sudden as hard of a flavor to bake in a cake as watermelon (you can read all about that cake saga HERE).

Peach Cake Round 3

After the first two failed rounds of my peach cake, I ran out of time and ingredients. I decided to put the cake on hold until the next day. That night I talked about my failed peach cake attempts in my Instagram stories and loved all the feedback that came in. You gave me so many suggestions. I was suddenly so excited to try again the next morning.

One of the ideas was to use freeze dried peaches. Of course! Why hadn’t I thought of that. I love the way freeze dried strawberries and raspberries add natural flavor to buttercream. Peach would probably do the same for my cake. So, that next morning, the kids and I set out on a hunt for freeze dried peaches. That’s when I hit my next hiccup! Freeze dried peaches are so hard to find! I checked my natural food stores, Wal-Mart (which usually has them but was out), and my regular grocery store. Nothing. Right as I was about to give up, someone told me to check Target. Hallelujah! Target had them and my defeat disappeared once more. I was sure this round would be my winner.

As soon as we got home, I blended up my freeze dried peaches and added them to my batter. I couldn’t wait to try it, but again, no peach flavor! The kids both tried the batter and agreed they couldn’t taste any peach. At this point, Avery was panicking that she would have to pick another cake recipe. No way could I disappoint her! Nor was I willing to give up on this peach cake. I was determined to figure something out.

I then tried the oil and some flavored syrup, which both turned out to be way too sweet and artificial.

How to Add Flavor to Cake

For the next round, I got my hands on some peach nectar and crossed my fingers. Thank the heavens, it finally worked! I finally tasted some peach in the cake. I was pretty pleased with it but actually had a little adjustment I wanted to try.

In my Peach Crisp Cake, I use peach yogurt instead of buttermilk and I love the moisture and subtle hint of peach it adds to that cake. So, I used half peach nectar and half peach yogurt, and finally felt like I had the cake I was looking for this whole time.

It’s certainly a subtle flavor of peach in the cake, but it’s there (and it’s not at all artificial tasting!). Plus, the peach flavor in the cake is enhanced by the peaches and cream filling and peach compote. Add all that to a vanilla buttercream and it really tastes like peaches and cream.

Tips for Making Moist Cake

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Filling and Frosting

I knew with the subtle peach flavor of the cake, I’d still want plenty of peach flavor in the rest of the cake. My favorite part of this cake is the fresh peach compote made with fresh peaches. You’ll use a little of it in your peaches and cream filling and then some of it as a filling by itself too. If there’s any leftover, save it to serve with each slice of cake.

If you don’t have fresh peaches to make the compote, you can use canned peaches drained) or frozen peaches. You can also use peach jam in the peaches and cream filling instead of the compote. I tried all of these options and was pleased with them as back ups to fresh peaches.

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

Video Tutorial

And here’s a short video tutorial to take you through the steps of the assembly process, all of which is also outlined in the instructions below.

Enjoy!!!

Other Fruit Filled Cakes You’ll Love

• Peach Crisp Cake
• Peach Upside Down Cake
• Lemon Blueberry Cake
• Blueberry Cobbler Cake
• Red, White and Blue Berry Cake

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Peaches and Cream Cake

Light and fluffy peach cake layers with a peaches and cream filling, peach compote and vanilla buttercream. 

Course Dessert

Cuisine Cake

Keyword cake, cream, peaches, peaches and cream cake

Prep Time 2 hours hours

Cook Time 40 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 1 3/4 cup (350 g) granulated sugar
• 3 cups plus 3 tablespoons (366.5 g) cake flour
• 4 teaspoons (16 g) baking powder
• 1/2 teaspoon (2.8 g) salt
• 12 tablespoons (169.5 g) unsalted butter cut into cubes, softened
• 1/2 cup (120 g) peach yogurt greek or regular yogurt will work, room temperature
• 1/2 cup (110 g) peach nectar apricot nectar will also work, room temperature
• 4 egg whites room temperature
• 1 whole egg room temperature
• 2 teaspoons (8.4 g) clear vanilla extract

FOR THE COMPOTE

• 4 cups (880 g) diced peaches 
• 1/2 cup (100 g) sugar
• 2 teaspoons (5.4 g) cornstarch sifted

FOR THE BUTTERCREAM

• 3 cups 6 sticks (678 g) unsalted butter slightly chilled
• 9 cups (1125 g) sifted powdered sugar measured and then sifted
• 1/4 cup (57.75 g) heavy cream
• Pinch of salt
• 1 teaspoon (4.2 g) pure vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE PEACHES AND CREAM FILLING

• 2 cups vanilla buttercream recipe above
• 2/3 cup (80 g) peach compote recipe above or peach jam/preserves

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 350 degrees. Spray three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the clear vanilla. Set aside.
• In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir to combine. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the peach yogurt and peach nectar mixture and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about another minute. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 14 to 15 ounces of batter in each of the 8-inch pans or 11 ounces in each 6-inch pan) spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 18 to 20 minutes (mine only took 18 minutes). Check cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake. Over baking your cake will dry it out.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE COMPOTE

• In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.
• Remove from the heat and puree in a blender until smooth. 
• Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.
• I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets. 

FOR THE PEACHES AND CREAM FILLING

• Combine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until combined.

ASSEMBLY

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about a cup of the peaches and cream filling over the cake layer.
• Pipe a rim of the vanilla buttercream around the edge of the cake. This will help support the cake layers and prevent the peach filling from spilling out. 
• Spread about 1/4 cup of the peach filling on the cake layer. You don’t want to add too much or your cake will be unstable as you stack and decorate. Reserve any left over compote to serve with the cake later.
• Gently place the second cake layer on top of the filling and repeat steps 2 to 3.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of vanilla buttercream and apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake with the remaining vanilla buttercream.
• To achieve a peach color, I used “orange” and “soft pink” Americolor food gels.

The post The Perfect Summer-Inspired Peaches and Cream Cake first appeared on Cake by Courtney.

Summer is here and that can only mean one thing. Peach-themed desserts! Some of my absolute favorite desserts are peach-flavored, so I’m personally very excited when they are finally in season again! I thought it would be fun to put together this list of 4 desserts you can make with peaches to help get your summer started off on the right foot!

The good thing about peaches is that you can use canned if the fresh produce is not in season. So, if you’re really craving a peach dessert you can enjoy one no matter the time of year. However, I love to bake as many peach desserts as I can when they are in season! 

I’ve run into a few roadblocks when baking with peaches (which you’ll read more about in a minute), but I didn’t let those stop me. If you’ve struggled with getting that peach flavor just right, I think these recipes will help you nail that flavor you’re looking for! 

4 Desserts You Can Make with Peaches

Peach Dessert #1: Peach Crisp Cake with Cinnamon Oat Crumble

This Peach Crisp Cake with Cinnamon Oat Crumble is one of my favorites! I know I say that a lot, but this one is definitely in my top ten. The cake layers with their different elements make you truly feel like you’re eating a peach crisp, and the buttercream is like the ice cream on top! I hope this cake turns out better than what you expected, just like it was for me the first time I tried it!

Peach Dessert #2: Peach Upside Down Cake

My Peach Upside Down Cake is super simple to make! It’s just one delicious cake layer, caramelized peaches, and a beautiful whipped topping to finish it off. This really is the perfect cake to celebrate summer with. (But you can totally make this any time of the year if you want using canned peaches!) You could even substitute this cake for a meal if you wanted to! It’s one of my more versatile desserts.  

Peach Dessert #3: Peaches and Cream Cake

I went through quite the predicament when creating this Peaches and Cream Cake. This special cake was requested by my sweet Avery on her fifth birthday. I went through many failed rounds of baking this cake before I got the flavor right. So, I think it’s safe to say I am happy with the end result once I finally nailed the peach flavor! And this cake is so beautiful to look at with the ombre buttercream effect. I hope you enjoy this cake as much as my Avery did!

Peach Dessert #4: Traeger Baked Peach Crisp Cake

This Traeger Baked Peach Crisp Cake is definitely one of a kind. I attended the Gygi Grilling Gala hosted by Orson Gygi a couple of years ago because they actually invited me to be a part of it! They challenged me to invent a cake that could be grilled! I had never thought of doing something like that before, but now I was super interested in creating something. And that’s where my Traeger Baked Peach Crisp Cake was born. So, if you’re looking for a summer bbq dessert to try, this one would be perfect!

4 Desserts You Can Make with Peaches

I hope you enjoy these 4 desserts you can make with peaches! I’m excited to find out which one ends up being your favorite. Summer is just so much better when you can spend it eating peaches in some way, shape, or form–but especially cake! Come follow me over on Instagram @cakebycourtney for the best recipes and tips on all things cake!

The post 4 Desserts You Can Make with Peaches first appeared on Cake by Courtney.

I love a good fruit compote, and peach is no exception. A peach compote is especially favorable to make because you can use almost any version of peaches and the compote will still taste incredible! I’ve made my simple peach compote recipe a handful of times for a few different cakes, so I can honestly say it tastes well in several different cake flavor combinations! I hope you find these tips helpful for when you make your very own peach compote!

One of the cakes I used my peach compote in was my Traeger Baked Peach Crisp Cake. That was a lot of fun! I was challenged to make a cake that you could grill and showcase at the Gygi Grilling Gala in Salt Lake. So this cake is the one I showcased there, and you guys, it will really wow your tastebuds! 

If you own a Traeger Grill, it’s actually pretty doable to bake a lot of different desserts on one! This would be such a fun challenge to do in the summertime when grilling is at its peak. This cake reminds me of every single camping trip I ever went on, so it seemed only natural that my Peach Crisp Cake would be the one that I turn into the Traeger Baked version. OK, but let’s talk about the peach compote inside of it. 

My Simple Peach Compote Recipe

To make the peach compote, you’ll need:

• 2 cups (450 g) peaches chopped, fresh or canned
• 2 tablespoons (27.5 g) light brown sugar, packed
• 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water

First, place 1 cup of peaches and the brown sugar in a medium saucepan. Bring it to a boil and then let it simmer for 10 minutes. Next, put the mixture in a small food processor or blender and pulse it a few times until it becomes more of a puree. Once you get this texture, transfer your mixture back to the saucepan.

Add your remaining cup of peaches to the mixture in the saucepan and let it cook for 5 minutes. Next, add your cornstarch slurry and allow it to simmer until thickened. Let it cool completely before adding it to your cake.

*My peach compote recipe slightly varies depending on which cake I am using it for, so just take note of that for when you are baking different cakes where you want to incorporate it!

Quick Tips for Making Your Peach Compote

1. Use fresh peaches if they are in season. If not, use canned or frozen peaches.
2. If you use canned peaches, make sure to use the ones without any added sugar. (There will be plenty of that in the cake!)
3. If possible, make the peach compote ahead of time. I personally prefer to do this! Just be sure to store it in an air-tight container in the fridge until you are ready to use it. (It can be stored in the refrigerator for up to one week.)
4. Sift your cornstarch before adding it to your peach compote mixture.
5. Remember to let your peach compote cool completely before adding it to your cake.

My Simple Peach Compote Recipe

And that’s my simple peach compote recipe! I hope you get to enjoy it sometime this summer in a cake or two with your family and friends. While peach can sometimes be a hard flavor to include in a cake, once you do it there’s really nothing else like it. I’d love to know which cakes you end up baking and using this peach compote recipe in! Come let me know over on Instagram. You can find me @cakebycourtney and give me a follow to get the best tips and tricks on all things cake!

Other posts you’ll enjoy:

• How to Make an Easy Fruit Compote
• Peaches and Cream Cake
• Peach Upside Down Cake
• Best Backyard BBQ Cakes

The post My Simple Peach Compote Recipe first appeared on Cake by Courtney.

Peach Crisp Cake

My Peach Crisp Cake with cinnamon oat crumble has been on the blog for over 5 years, but needed a little updating to match the updates in my cookbook. This cake is one of my favorite cakes of all time! I say that about a lot of cakes, but this one is no doubt in my top ten.

The cake layers are so tender and moist, the fillings are flavorful and add two different texture elements that truly make it feel like you’re eating a peach crisp, and the buttercream is like the ice cream on top!

Ingredients You Need for Peach Crisp Cake

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Canola or vegetable oil
• Granulated sugar
• Eggs
• Butter extract
• Vanilla extract
• Peach yogurt

I started with my classic yellow cake as a base for this cake. It’s tender and buttery, and almost reminds me of the topping you’d put on a cobbler. I made one change to the recipe and substituted Chobani Peach Greek Yogurt instead of the sour cream. It adds just a hint of peach flavor to the cake, but nothing too strong. I also reduced the amount of clear vanilla extract and pumped up the butter flavor with extra butter extract.

HOW TO MAKE MOIST CAKE FROM SCRATCH

Don’t forget to follow my go-to tips for getting moist cakes that rise well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure to beat the butter, sugar, oil and eggs really well. The mixture should be smooth in texture and nearly doubled in volume when you’re done mixing. THIS ONE IS IMPORTANT!
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients. Not cold at all.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. REMEMBER: the cake continues to bake for a few minutes while it cools in the pan.

Peach Compote

What if peaches aren’t in season when I make this cake?

While I know we all wish peach season was year-round, unfortunately, it’s not. If you decide to make this cake when peaches aren’t in season, you can ABSOLUTELY use canned peaches. Just make sure to use the ones without added sugar. We’ve got plenty of that already in the cake!

Can I make the compote ahead of time?

Totally! I prefer to do this, in fact. Just make sure to store it in an airtight container in the refrigerator.

Cinnamon Oat Crumble

This is probably my favorite element of the cake. It’s a total game changer. The flavor and texture add so much to this Peach Crisp Cake! Make sure you have the following ingredients on-hand for the crumble:

• Old fashioned rolled oats (not quick oats)
• Light brown sugar
• All purpose flour
• Unsalted butter
• Cinnamon
• Salt

Vanilla Bean Buttercream Frosting

This recipe calls for vanilla bean paste in the buttercream. The bean paste is what creates those gorgeous specks you see. There are so many brands of vanilla and vanilla bean paste. I say, use whatever you can find and is cost efficient. I know prices have gone up significantly and it’s likely they’re not going down any time soon either. You can find vanilla bean paste at Walmart, Michaels craft store, Amazon and even some grocery stores now too. If you’re having a hard time finding paste, use extract – same amount.

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

ASSEMBLY

When you assemble the cake, I think you’ll find it helpful to freeze the cake before applying the crumb coat. I know I usually tell you to freeze the cake after the crumb coat, and I suggest you do that here too, but freezing the cake after you stack it will help stabilize the soft filling.

The end result of this cake is beyond what I hoped for. Honestly, I expected I would like it, but I absolutely LOVE it. I won’t even hesitate to say it’s one of my favorite cakes I’ve made.

Hope you love it too!

Video Tutorial

This video is 100 years old, but it still shows the assembly process well  

Other Fruit-Filled Cakes You’ll Love

• Peaches and Cream Cake
• Peach Upside Down Cake
• Lemon Blueberry Cake
• Blueberry Cobbler Cake

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Peach Crisp Cake

Tender yellow cake layers with a cinnamon oat crumble, peach compote and whipped vanilla bean buttercream make up this perfect summer Peach Crisp Cake.

Course Dessert

Cuisine Cake

Keyword Cinnamon Oat Crumble, peach, Peach Compote, Peach Crisp Cake, Vanilla Buttercream, Yellow Cake

Servings 1 3-layer, 8-inch round cake

Ingredients

FOR THE CAKE

• 3 cups plus 3 tablespoons (366 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 2 cups (400 g) granulated sugar
• 1/3 cup (73.3 g) canola oil
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 2 teaspoons (8.4 g) butter extract
• 1 teaspoon (4.2 g) clear vanilla extract
• 1 cup (245 g) Chobani Peach Greek Yogurt, room temperature

FOR THE CRUMBLE

• 3/4 cup (67 g) oats
• 1/4 cup (50 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 3 tablespoons (42.4 g) unsalted butter, cold and cut into cubes
• 1/2 teaspoon (1.32 g) ground cinnamon
• 1/4 teaspoon (2 g) salt

FOR THE COMPOTE

• 2 cups (450 g) peaches chopped, fresh or canned
• 2 tablespoons (27.5 g) light brown sugar, packed
• 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 tablespoon (12.6 g) vanilla bean paste
• pinch of salt
• 1/4 cup (57.75 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, and sugar. Beat on medium speed for about 3 to 5 minutes, until light and fluffy.
• Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the extracts and then turn the mixer to medium-high and beat for an additional 3 minutes. We want the texture to be smooth, the color to look lighter, and the volume to have nearly doubled in size.
• With the mixer on low, alternately add the flour mixture with the Chobani yogurt, starting and ending with the flour. Mix until just combined.
• Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inch pan.
• Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
• Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don’t plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze. 
• About an hour before assembly, remove the cake layers from the freezer.

For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

• Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
• Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake. 

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

Assembly

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and peach filling so the cake doesn’t become soggy. 
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the peach filling from spilling out. (You may even need to pipe a second time over the first rim you made).
• Spread about half of the peach filling on the cake layer. 
• Sprinkle about half of the crumble over the peach filling.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 2 to 4.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake.

The post The Most Delicious Peach Crisp Cake with Cinnamon Oat Crumble first appeared on Cake by Courtney.

The Perfect Summer Cake

With summer winding down and the kids heading back to school, I couldn’t resist making one more summer-inspired cake before moving on to all the fall cake ideas I have! You are going to love how simple and equally delicious this cake is. It’s not only the perfect summer cake, it’s also the perfect cake for brunch, lunch, dinner, or dessert! Truly the most versatile cake

Peach Upside Down Cake

To make this delicious Peach Upside Down Cake, you’ll just need on 8-inch round cake pan. You can also use an 8″x8″ square baking pan too! We’re not adding additional layers or making buttercream with this cake. Nope! We’re keeping it super simple with just one easy-to-make cake layer and a whipped cream topping.

How to Make Peach Upside Down Cake

There are just a few steps to making this mouth-watering, summer cake:

• Combine sliced peaches with lemon juice and cinnamon.
• Cook the peaches with butter and brown sugar.
• Make the cake batter.
• Place the peaches in the pan and then add the cake batter.
• Cook the cake.
• Make the whipped topping.

Easy, right?

NOTE: as you add the batter on top of your peaches, gently spread the batter so you don’t move the peaches around too much.

Ingredients You’ll Need for this Cake

• All-purpose flour
• Eggs
• Unsalted butter
• Baking powder
• Buttermilk
• Sugar
• Salt
• Vanilla
• Peaches
• Brown sugar
• Cinnamon
• Lemon juice
• Heavy whipping cream
• Powdered sugar
• Crème fraîche

Don’t have crème fraîche? Feel free to leave this ingredient out or substitute it with mascarpone or cream cheese.

How to Make the Whipped Cream Topping

I love a whipped cream topping. It’s a subtle flavor addition to a simple, yet mouth-water cake like this Peach Upside Down Cake. To add a little tanginess to the flavor profile, I added crème fraîche – a cheese you’ll find in the deli or gourmet cheese section of your grocery store.

You’ll want to beat the heavy whipping cream and powdered sugar until stiff peaks form. Then, fold in the crème fraîche. Make sure to store the whipped cream topping in the refrigerator until you’re ready to use it.

Other Cakes You’ll Love

• Peach Crisp Cake
• Peaches and Cream Cake
• Strawberry Shortcake
• Strawberry Banana Milkshake Cake
• Blueberry Streusel Muffin Cake

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Peach Upside Down Cake

Buttery yellow cake layer baked with caramelized peaches and served with crème fraîche whipped cream.

Course Dessert

Cuisine Cake

Keyword peach, peach cake, peach upside down cake

Servings 1 8-inch round cake layer

Ingredients

FOR THE PEACHES

• 2 cups (300 g) peeled and sliced peaches about 3 small to medium size peaches
• juice of half a small lemon
• 1 teaspoon (2.4 g) cinnamon
• 3 tablespoons (42.4 g)  butter
• 1/3 cup (73 g) brown sugar, packed

FOR THE CAKE

• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (150 g) sugar
• 2 eggs room temperature
• 1 1/2 cups (180 g) all-purpose flour
• 1 teaspoon (6 g)  baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (180 g) buttermilk
• 1 teaspoon (4.2 g) vanilla

FOR THE Crème Fraîche WHIPPED CREAM

• 1 cup heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar
• 1/2 cup (120 g) crème fraîche

Instructions

FOR THE PEACHES

• Stir together the sliced peaches, lemon juice, and cinnamon. Set aside.
• Melt the 3 tablespoons of butter in a frying pan on medium heat. Once the butter is melted, add the 1/3 cup brown sugar. Cook, stirring frequently, until the sugar has completely melted. Add the sliced peaches and cook for another 1 to 2 minutes, just until the peaches soften a bit. Set aside.

FOR THE CAKE

• Preheat oven to 325 degrees. Spray one 8-inch round pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside. 
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla.
• Gradually add in the dry ingredients, alternating with the buttermilk, starting and finishing with the dry ingredients. Mix on low speed until just combined.
• Evenly place the peaches on the bottom of your cake pan.
• Gently spread the batter over the peaches.
• Bake for 40 to 45 minutes, until toothpick inserted into the center comes out with a few moist crumbs on it.
• Let cool in pans for 15 minutes, then remove to wire rack to finish cooling.

FOR THE WHIPPED CREAM

• In the bowl of a stand mixer, fitted with the whisk attachment, beat the cream and powdered sugar until stiff peaks form.
• Fold in the crème fraîche.
• Cover and refrigerate until ready to use.

The post Easy to Make Summer-Inspired Peach Upside Down Cake first appeared on Cake by Courtney.

Check out these 10 of my favorite fruit filled cake recipes! 

Strawberries and Cream Cake – strawberry cake layers with fresh strawberries in a whipped cream filling and strawberry buttercream.

Coconut Lemon Raspberry Cake – creamy coconut cake layers with lemon curd, raspberry cream filling and coconut buttercream.

Blueberry Delight Cake – Nilla wafer crust, lemon ricotta cake layers, ricotta filling, blueberry compote, and blueberry buttercream.

Fluffernutter Cake – tender and fluffy white cake layers with banana cream filling, toasted marshmallow filling, and peanut butter buttercream.

Peaches and Cream Cake – layers of tender peach cake, peaches and cream filling, peach compote and a whipped vanilla buttercream. 

Champagne Cake – champagne inspired cake with tender, “champagne” cake layers, a raspberry peach puree filling and a champagne buttercream.

Inspired by my childhood favorite ice cream bar, this Strawberry Crunch Cake is made up of my go-to strawberry and vanilla cake layers, strawberry crunch filling, whipped vanilla buttercream, and is covered in a shortbread cookie strawberry crunch.

Raspberry Chocolate Truffle Cake – raspberry cake layers, chocolate ganache, chocolate buttercream, chocolate cake layers and a raspberry cream filling.

Lemon Bar Cake – lemon cake layers baked on a shortbread crust, filled with lemon curd and topped with a lemon buttercream.

Inspired by one of my favorite summer desserts, my new Strawberry Rhubarb Crumble Cake is the perfect cake to take you into summer.

Piña Colada Cake – coconut cream cake, pineapple curd and coconut buttercream.

Which Cake is Calling to You?

Do you see your favorite fruit filling? Did I miss one of your favorites? I’d love to create more citrus inspired fruit filled cakes this summer. Do you have a certain one you love? Let me know in the comments!

And be sure to follow along with us on Instagram!

More Tips & Recipes to Enjoy

• How to Make an Easy Fruit Compote
• Tip Tuesday: Best KitchenAid Black Friday Deals
• How to Properly Stack a Cake with a Soft Filling
• Light and Fluffy Coconut Lemon Raspberry Cake
• Top 3 Cakes Using Lemon Curd

The post Fruit Filled Cakes You’ll Love first appeared on Cake by Courtney.

It’s the first weekend of our summer vacation and I’m excited to be spending the day at the Gygi Grilling Gala in Salt Lake. The Grilling Gala is a free, annual event Orson Gygi (home to my cake classes) puts on for the community. This full-day event features chefs and BBQ pit masters teaching free grilling and smoking classes to the local community. This year, Gygi asked me to join in on the fun and challenged me to come up a cake we could grill!

A First for Everything

Not one to turn down a challenge, I jumped on the opportunity to get out of my comfort zone and try something new. Up until now, I’ve never baked a cake in anything but a traditional oven. I’ve also never grilled or smoked anything other than meat and vegetables. Time to switch things up!

The timing also couldn’t have been more perfect. Just a couple weeks ago I attended an event at the Traeger Grills headquarters and learned just how easy it is to bake everything from cookies, to pies, and even cakes on a Traeger.

With a little more knowledge under my belt, I got started on planning out my cake for the gala.

Traeger Baked Peach Crisp Cake

As I thought about what kind of cake I wanted to demo for the Grilling Gala, I originally thought I wanted to make something totally new. But, the more I thought about it, the more I kept thinking about my Peach Crisp Cake. It’s not only one of my favorite cakes, it’s also the one cake that reminds me of every camping trip I ever went on. I swear we always had a peach crisp baking in the dutch oven over the camp fire.

To change things up a little from my original recipe, I wanted to give the cake a real smoky flavor. Don’t worry, I didn’t take away all the sweet. I just wanted to tone it down a little for this one. Before making the cake batter, I decided to brown the butter over the stove. Doing this gives the cake a bit of a nutty flavor. I then baked the cake layers on the Traeger with a bag of mixed pellets and oh, my, goodness! The flavor of this cake is outstanding!

I then smoked the peaches on the Traeger as well, but left the frosting and cinnamon oat crumble the same as the original recipe.

I love how the slightly savory cake and smoky peaches compliment the sweet buttercream and crumble. It’s a match-made in heaven!

If you’re up for trying something new and are looking for the perfect summer BBQ dessert, this Traeger Baked Peach Crisp Cake is for you!

Enjoy!

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Traeger Baked Peach Crisp Cake

My Traeger Baked Peach Crisp Cake is sure to wow your taste buds with browned butter yellow cake layers, smoked peach compote, cinnamon crumble and vanilla bean buttercream. 

Course Dessert

Cuisine Cake

Prep Time 2 hours hours

Cook Time 1 hour hour 5 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 1 3-layer, 8-inch round cake

Author Courtney Rich

Ingredients

FOR THE PEACH FILLING

• 2 cups (240 g) peaches chopped approximately 2 large peaches
• 2  tablespoons (27.5 g) light brown sugar  packed
• 1 teaspoon (2.5 g) cornstarch 

FOR THE CAKE

• 1 cup 2 sticks (226 g) unsalted butter
• 1/3 cup (72.6 g) canola oil
• 2 cups (400 g) granulated sugar
• 1 teaspoon (5.6 g) salt
• 5 large eggs room temperature
• 2 large egg yolks room temperature
• 3 cups plus 3 tablespoons (366.5 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 cup (240 g) buttermilk room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 2 teaspoons (8.4 g) butter extract

FOR THE OAT CRUMBLE

• 3/4 cup (67.5 g) oats
• 1/4 cup (55 g) firmly packed brown sugar
• 1/4 cup (30 g) all-purpose flour
• 3 tablespoons (42.4 g) unsalted butter at room temperature
• 1/2 teaspoon (1.3 g) ground cinnamon
• 1/4 teaspoon (1.4 g) salt

FOR THE BUTTERCREAM

• 2 cups 4 sticks (452 g) unsalted butter, room temperature
• 6 cups (750 g) powdered sugar measured and then sifted
• 1 tablespoon (4.2 g) vanilla bean paste
• 1 teaspoon (4.2 g) pure vanilla extract
• pinch of salt
• 1/4 cup (57.75 g) heavy whipping cream

US Customary – Metric

Instructions

FOR THE PEACH FILLING

• Combine the chopped peaches, sugar and sifted cornstarch in a cast iron pan.
• Set aside until you cook the cake layers in the Traeger. You’ll then smoke the peach mixture while you bake the cakes. 

FOR THE CAKE

• Preheat your Traeger Grill to 350 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium sized saucepan, brown the butter over medium heat on your stove. You want the butter to boil and start to pop. At this point, the butter will also start to cook. Keep a close eye on it and let it cook until it’s browned and has some dark specs. Remove from heat and let cool back to room temperature. I suggest putting the butter in a bowl and refrigerating it so it can harden slightly, or making the browned butter a day ahead. 
• In the bowl of a stand mixer fitted with a paddle attachment, combine the cooled butter, oil, sugar and salt. Beat on medium speed for about 2 minutes, until light and fluffy.
• Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition.
• With the mixer on low, alternately add the flour and baking powder with the buttermilk, starting and ending with the flour. Mix until combined.
• Add the butter extract and vanilla extract. Mix on low until combined.
• Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan.
• Bake the cakes on the Traeger for about 23 to 25 minutes, until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it. At this point, you’ll also want to put the peaches on the Traeger as well. The peaches will cook for about 40 to 45 minutes. 
• Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don’t plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze. 
• About an hour before assembly, remove the cake layers from the freezer.
• Let the peaches cool completely before using in the cake.

FOR THE OAT CRUMBLE

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, vanilla extract and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and peach filling so the cake doesn’t become soggy. 
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the peach filling from spilling out. (You may even need to pipe a second time over the first rim you made).
• Spread about half of the peach filling on the cake layer. 
• Sprinkle about half of the crumble over the peach filling.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 2 to 4.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake.
• Save remaining crumble and compote to serve on the side of each cake slice.

The post Traeger Baked Peach Crisp Cake first appeared on Cake by Courtney.