Peach

(1.3 g) ground cinnamon (1.32 g) ground cinnamon (1.4 g) salt (100 g) sugar (110 g) peach nectar (1125 g) sifted powdered sugar (12.6 g) vanilla bean paste (120 g) crème fraîche (120 g) heavy whipping cream (120 g) peach yogurt (133 g) granulated sugar (150 g) sugar (16 g) baking powder (169.5 g) unsalted butter (180 g) all-purpose flour (180 g) buttermilk (2 g) salt (2.4 g) cinnamon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water (2.5 g) cornstarch  (2.8 g) salt (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (240 g) buttermilk (240 g) peaches chopped (27.5 g) light brown sugar (3 g) baking soda (3 g) salt (30 g) all-purpose flour (300 g) peeled and sliced peaches (350 g) granulated sugar (4.2 g) clear vanilla extract (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla (4.2 g) vanilla bean paste (400 g) granulated sugar (42.4 g) butter (42.4 g) unsalted butter (42.4 g) unsalted butter, cold and cut into cubes (450 g) peaches chopped, fresh or canned (452 g) unsalted butter, slightly chilled (480 g) buttermilk, at room temperature (5.4 g) cornstarch (5.6 g) salt (50 g) granulated sugar (50 g) light brown sugar, packed (55 g) firmly packed brown sugar (57.75 g) heavy cream (57.75 g) heavy whipping cream (6 g) baking powder (6 g) salt (62.5 g) powdered sugar (67 g) oats (67.5 g) oats (7 g) baking powder (72.6 g) canola oil (73 g) brown sugar, packed (73.3 g) canola oil (750 g) powdered sugar (8 g) baking powder (8.4 g) butter extract (8.4 g) clear vanilla extract (80 g) peach compote (880 g) diced peaches  *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping *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. 113 g unsalted butter, room temperature 2 sticks (226 g) unsalted butter 220 g brown sugar, packed 245 g Chobani Peach Greek Yogurt, room temperature 27.5 g light brown sugar, packed 4 sticks (452 g) unsalted butter, room temperature 40 g almonds, chopped 40 g oats 56.5 g unsalted butter, cold and cut into cubes 6 sticks (678 g) unsalted butter 750 g powdered sugar, measured and then sifted Biscoff or Speculoos Cookies cream cheese egg whites egg yolks eggs heavy whipping cream juice of half a small lemon large egg yolks large eggs large or extra large eggs of salt plus 2 tablespoons plus 3 tablespoons (366 g) cake flour plus 3 tablespoons (366.5 g) cake flour vanilla buttercream whole whole egg