This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Last week peaches were on sale at my market. It was early in the season so I hadn't yet seen them at the farmer's market and I'd been craving them. So when they were on sale I bought a few pounds to tide me over.
I cut into one as soon as I got home and while it was juicy and bursting with flavor it was a little on the soft side. Instead of letting them all get too soft I decided to save them by baking with them.
I've made peach pie many, many times so I wanted to make something different this time. Initially I thought about cupcakes but honestly I didn't want to have to sit and decorate 12 individual cakes. That naturally led me to a cake.
After playing around with a few flavor combinations I settled on a sweet brown sugar cake with fresh homemade peach jam filling. I wasn't set on a frosting flavor but I figured by the time I was ready to assemble the cake I would figure it out.
- baking powder
- brown sugar (I used Dixie Crystals)
- vanilla extract
- powdered sugar (I used Dixie Crystals)
To make the cake preheat the oven to 350 degrees. Spray two 9 inch springform pans with cooking spray. Place parchment circles on the bottom. I used my Circulon Nonstick Springform pan because it releases beautifully.
In a medium bowl combine the flour, baking powder, and salt.
In a large bowl cream together the butter and brown sugar.
Add in the eggs and vanilla and mix until well combined.
Add half the flour mixture to the butter mixture and mix well.
Add the milk and mix for 2-3 minutes or until well incorporated.
Add remaining flour mixture and mix until well combined and smooth.
Divide the batter between the two pans and bake for 30 minutes. Remove from oven and cool for 10 minutes.
Release the sides of the pan and cool completely on wire racks.
Meanwhile, chop the peaches into small pieces. Add the peaches, brown sugar, cornstarch, and lemon juice to a small saucepan. Heat over medium high heat, stirring frequently, until it boils.
Reduce heat and mash the peaches. Continue cooking over medium heat until the mixture has thickened. Remove from heat and cool. To make the cake place one layer on a cake board. Spread about a half cup of frosting over top of it then pipe an icing border around the edge.
Pour ½ cup of peach filling inside the border and spread. Top with the second layer.
Top the cake with additional frosting and spread around the sides.
Decorate with a sliced peach and fresh mint leaf on top.
This is an easy cake to bake. It bakes up nicely and since it's already in two layers you don't need to cut it in half. It's not overly big but it's big enough to serve a small crowd.
The peach filling it really what makes this cake. I didn't peel my peaches so after my jam cooled I put it in a food processor to smooth it out. If you peel your peaches you can go ahead and skip that step.
I had trouble deciding on a frosting type but finally went with a vanilla peach buttercream and boy was it a winner! I used the remainder of my fresh peach filling, the caviar from a vanilla bean, and additional vanilla extract. Both flavors really shine in this frosting.
Do I have to use fresh peaches?
No, you can use frozen peaches to make the jam if you'd like. Don't use canned peaches as they are usually sitting in sugar and don't have the same flavor as a fresh or frozen peach.
Can I make a different flavor frosting?
Sure! You can switch it up to make a simple vanilla buttercream frosting if you'd like. You can also add freeze dried raspberries to the frosting instead of the peach filling in order to make a peach melba cake. A cinnamon frosting would be delicious here as well.
Can I use store bought peach jam?
You can but it really isn't the same. If you have to buy the jam I recommend going to a farmer's market where you can pick up something fresh and without all the extra preservatives and ingredients. Otherwise, make this jam as it is super easy to do.
I am not a cake decorator. Any suggestions for easy decorating?
Yes! Crush up graham crackers or sugar cookies and sprinkle around the top and bottom edges then simply cut up a peach and lay on top. Another suggestion would be to just use gold sprinkles on top along with a fresh peach. These are simple yet elegant ideas. The first bite of this cake was amazing. My husband and I both just stared at each other. I'm not one to eat a ton of cake but I gobbled this one up. The fresh peach filling really worked to brighten up the cake and paired nicely with the sweetness of the brown sugar. The vanilla and peach in the frosting toned down the sweetness and helped add flavor to the entire cake.
I had fun decorating this cake too. A graham cracker crumb edge around the bottom was an easy and fun decoration on the cake. On the top I simply put large swirls and sprinkled with clear and gold sprinkles. Then I topped it off with a sliced peach and fresh mint from my garden. This recipe is 100% a keeper and will be appearing on our dessert table through the summer and fall.
More Cake Recipes:
- Space Cake
- Fresh Strawberry Bundt Cake
- Rainbow Tie Dye Cake
- Rocket Cake for a Space Party
- Spring Watercolor Triple Layer Cake
If you’ve tried my Brown Sugar Cake with Peach Jam Filling or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the cake:
- 2 ½ c. flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 c. (2 sticks) butter
- 1 ½ c. brown sugar
- 4 eggs
- 1 Tablespoon vanilla
- 1 ¼ c. milk
For the peach filling:
- 4-5 peaches, chopped (about 2 ½ cups)
- 1 Tablespoon cornstarch
- ½ c. brown sugar
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
For the frosting:
- 1 cup (2 sticks) butter
- 4 c. powdered sugar
- ⅓ c. peach filling (see above)
- 1 teaspoon vanilla
- 4 graham crackers, crushed
- 1 peach, sliced
- fresh mint leaves
- gold and clear sprinkles
- Preheat the oven to 350 degrees.
- Line two 9 inch springform cake pans with a parchment circle on the bottom. Spray the sides with baking spray. Set aside.
- In a medium bowl combine the flour, baking powder, and salt.
- In large bowl cream together the butter and brown sugar.
- Add in the eggs and vanilla and mix for 2-3 minutes until fluffy.
- Add half the flour mixture to the butter mixture and mix until well combined. Add the milk and mix until well incorporated. Add the remaining flour and mix until smooth.
- Pour half the batter into each of the prepared cake pans. Bake for 30 minutes.
- Remove the cakes from the oven and cool for 10 minutes. Release the spring and remove the cakes to a wire rack. Cool completely.
- Meanwhile, combine the peaches, cornstarch, brown sugar, lemon juice, and cinnamon in a medium saucepan over medium heat. Stir frequently until the mixture begins to boil.
- Mash the peaches in the pan. Continue cooking until the mixture has thickened. Remove from heat and cool.
- If you didn't peal the peaches put the mixture into a food processor and process until the jam is smooth.
- To make the buttercream frosting put the butter in a bowl and beat on medium speed with a mixer.
- Add in 2 cups of powdered sugar and mix on medium speed until smooth.
- Add in the peach filling and the vanilla and beat on medium speed.
- Add in the remaining powdered sugar and beat until smooth.
- To make the cake place one layer on a cake board. Spread a half cup of frosting over top of the layer. Pipe a border of frosting around the outside edge.
- Put ½-3/4 cup of peach filling on top of the frosting and spread to the frosting border.
- Top with the second layer of cake.
- Spread the frosting on the top and sides of the cake to cover. Refrigerate for 20 minutes to firm up the frosting.
- To decorate the cake crust the graham crackers and press onto the bottom edge of the cake.
- Pipe the remaining frosting in swirls around the top border of the cake.
- Slide a peach and spread it out on top in a pinwheel or star pattern. Place a sprig of mint in the center of the peaches.
- Sprinkle the top of the cake with gold and clear sprinkles if desired.
Cake recipe adapted from Life, Love, and Sugar
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Strawberry Banana Cheesecake Salad from Big Bear’s Wife
Copycat Orange Julius from Semi Homemade Recipes
No Bake Raspberry Cheesecake from Eat Move Make
Birthday Crumb Cake from It’s Shanaka
Strawberry Cheesecake Poke Cake from Fake Ginger
Blueberry Muffin Cake from Blogghetti
Lemon Cheesecake Mousse from 4 Sons ‘R’ Us
No Churn Mint Chocolate Ice Cream from Cindy’s Recipes and Writings
Strawberry Unicorn Puppy Chow from For the Love of Food
Brown Sugar Layer Cake with Peach Filling from Hezzi-D’s Books and Cooks
Smore's Ice Cream Torte from Family Around the Table
Strawberry Basil Cupcakes from Sweet Beginnings
Oreo Ice Cream Cake from Jolene’s Recipe Journal
Donut Bread Pudding from Savory Experiments
Flourless Chocolate Cake from Devour Dinner
Rhubarb Crumble from Shockingly Delicious
Japanese Strawberry Shortcake from SugarYums
Raspberry Cream Pie from Cheese Curd In Paradise
Instant Pot Twix Cheesecake from Baking up Memories
Lavender Honey Cake from Food Hunter’s Guide to Cuisine
Pineapple Upside Down Cake Dip from Sweet ReciPEAs
No Bake Key Lime Cheesecake from Comfortably Domestic
Peach Berry Eton Mess from Cookaholic Wife
Welcome to this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You're going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We're sharing them with the hashtag #SummerDessertWeek on social media and you'll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.