Go Back
A top view of a slice of Brown sugar cake with peach jam filling with two forks on the plate and a top view of the whole cake with a slice cut out of it.

Brown Sugar Cake with Peach Jam Filling

A sweet brown sugar cake filled with Fresh Peach Jam then topped off with a vanilla peach buttercream frosting makes for a decadent summertime dessert.
5 from 1 vote
Print Pin
Author: Hezzi-D

Ingredients

For the cake:

  • 2 1/2 c. flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 c. 2 sticks butter
  • 1 1/2 c. brown sugar
  • 4 eggs
  • 1 Tablespoon vanilla
  • 1 1/4 c. milk

For the peach filling:

  • 4-5 peaches chopped (about 2 1/2 cups)
  • 1 Tablespoon cornstarch
  • 1/2 c. brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon

For the frosting:

  • 1 cup 2 sticks butter
  • 4 c. powdered sugar
  • 1/3 c. peach filling see above
  • 1 teaspoon vanilla

For decoration:

  • 4 graham crackers crushed
  • 1 peach sliced
  • fresh mint leaves
  • gold and clear sprinkles

Instructions

  • 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 1/2-3/4 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.

Notes

Cake recipe adapted from Life, Love, and Sugar