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.
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!