Peach Crisp Cake – Tender yellow cake layers with a cinnamon oat crumble, peach filling and whipped vanilla bean buttercream.
It’s hard to believe we only have two weeks until school starts around here! How did summer pass by so quickly? I swear winter never goes by as fast!
When thinking about new flavors recently, I knew I couldn’t let summer pass without making a peach cake. It just wouldn’t seem right! But what kind of peach cake should I make was the question.
PEACH CRISP CAKE
I thought about doing a peaches n’ cream cake but the thought of it didn’t really get me excited. I then had the idea to make a cake that tastes like a classic peach crisp, a dessert I grew up on. It’s actually one of my mom’s favorite desserts and a flavor combination that will always make me think of her.
And you know me, I love having different textures in my cakes, which means this cake was already on it’s way of being a winner.
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.
For the crumble, I adapted Tessa Huff’s recipe from her Riesling Rhubarb Cake, and the peach filling is a simple combination of fresh peaches, brown sugar and some cornstarch.
The vanilla bean buttercream is based on my traditional vanilla buttercream. For this cake, though, I used a full tablespoon of vanilla bean paste and added a little more heavy cream. Make sure to beat the frosting for about 5 minutes to really whip in the cream. If it feels too soft to you, just refrigerate the frosting for 30 minutes before you use it.
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!
with the cake recipe, can you use something else in the place of butter extract or remove it all together?
Yes, you can remove it completely if you’d like.
How much almonds for the crumble? Making this right this moment. So far so good! xx
Sorry I missed this. I don’t use the almonds. I changed the original recipe and there was a typo that showed them still in the instructions. I’ve fixed it now.
Do you know what will happen if I use all purpose flour instead of cake flour? My grocery store quit carrying cake flour! I’d rather not make another trip to a store with kids, but I want the cake to be really good.
Hi Katie. You can use all purpose flour but need to google how to make it into cake flour. It just requires sifting about 6 or 8 times and adding a little corn starch and then measuring. Cake flour is much lighter than AP flour, so it creates a really tender, fluffy cake. Just make sure to turn your AP flour into cake flour and you’ll be good to go.
I made this cake for my mother and she loved it. It is a pretty cake with the fresh fruit and it tastes delicious! Quick question, is there a reason that with some of your cake batters you use cake flour and others all-purpose flour? I’m curious. Thanks for sharing!
I’m so glad it was a hit. Yes, I like cake flour in vanilla and white cakes because it’s lighter and creates a fluffier, lighter texture in the cake.
Does this cake freeze ok?
I’ve made this cake and it is AMAZING! Thanks for sharing the recipe.
I can’t wait to make this for our Easter table this weekend! Quick question – I can’t seem to find Greek Yogurt in peach flavour here (Canada); apparently we don’t carry Chobani brand anymore! Any idea for substitutes? Plain Greek Yogurt, perhaps?
Yes, plain greek yogurt is absolutely ok.
Hi Courtney, I live in the UK and would love to make your cakes!! I’ve been following you on insta for such a long time now and you tempt me with all of you’re delicious cakes!! The only problem is that I struggle with the cups measurements. Everytime I try using recipes with cups, my cakes turn out terrible! I don’t know what I’m doing wrong!?
Please please also could you please add measurements in grams for us from a cross the pound?
Well done for the feature in Oprah magazine! It’s a great achievement!
Thank you. I’ll be adding a plug-in on my website to convert to grams soon. In the meantime, make sure you’re spooning in your dry ingredients into your measuring cup and leveling it off with a knife so you’re not packing in too much.
Have you ever made this with canned peaches? I really want to make it for my husband’s birthday this week but can’t find fresh peaches anywhere yet?
Yes, canned peaches will totally work
What brand of cake flour do you recommend?
You say the difference between this cake and your classic yellow is the yogurt and the flavorings, but the amounts of sugar and flour are also different. I’m thinking that at my altitude (Salt Lake) the one with less sugar and more flour would be best. Do you have a preference?
Yes, I’m high altitude too, and always take out a little sugar. I didn’t even realize I made that adjustment. Both cakes work great here.
In the instructions for the buttercream it says, “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.”
In the ingredient list for the buttercream there isn’t any vanilla extract listed. Is there supposed to be vanilla extract in addition to the vanilla bean paste?
Sorry about that. No vanilla aside from the paste.
Can I freeze this cake once assembled? And if so, how long can I keep it in the freezer before serving it (days)? I’d like to make it a few days in advance, just wasn’t sure if that would work with the fresh peaches.
Yes you can. I’ve kept this cake in the freezer for several weeks actually. stays totally fresh.
What do you recommend for making this a sheet cake? I would like to convert it for a concession stand item for my son’s football game – that way it stretches the profit a bit;) Should the crumble go on top of the icing? What about the filling?
I would use a toothpick to outline the slices and then do little piped circles of frosting within each slice, fill the center of the piped frosting with filling and sprinkle with the crumble,
Do you use quick cooking oats or old fashioned rolled oats?
Also, what’s the best method for freezing the cake after assembled and frosted?
Old fashion oats
How soon beforehand can you make the peach filling?
A couple days. Keep it in the fridge.
Hi I was wondering if I can incorporate buttermilk into the cake recipe to make it more moist- and if so, how much should I add? I want to make 3 cake layers 8 inch round
Thank you 🙂
Why not? Add a cup.
My cakes turned out rather flat. I’m not entirely sure why. Could it be that I used all purpose flour? That was my only deviation from the recipe. Any other tips for helping the cakes rise?
That could be it. Make sure to not over mix as well! That will make them fall.
Hello there. Which vanilla bean paste measurement correct? It has 1 Tbs (4.2 grams). My 1 Tbs is closer to 15 grams so I want to make sure I’m adding the correct amount. 🥰
You are right! One tbsp should be about 14g. I’ll fix that now! Thank you!
Would it be best to keep the skin on or off the peached for the filling?
Thanks!
Shelby
Skin off!
Peaches are now in season and I love the look of this cake! Any reason I couldn’t use the Peaches&cream cake layers in this assembly? Thanks for the recipes!!
You absolutely can!
Hello! I am making this today. I’m wondering if you think the frosting would be good with almond extract instead of vanilla?
Sounds great!