Peach Crisp Cake
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!
Peach Crisp Cake
Yield 1 3-layer, 8-inch round cake
Tender yellow cake layers with a cinnamon oat crumble, peach compote and whipped vanilla bean buttercream make up this perfect summer Peach Crisp Cake.
Ingredients
For the Cake
- 1 cup (2 sticks) (226 g) unsalted butter, room temperature
- 1/3 cup (72.6 g) canola oil
- 2 cups (400 g) granulated sugar
- 1 teaspoon (5.6 g) salt
- 5 large eggs, room temperature
- 2 large egg yolks, room temperature
- 3 cups, plus 3 tablespoons (366 g) cake flour
- 2 teaspoons (8 g) baking powder
- 1 cup (245 g) Chobani Peach Greek Yogurt, room temperature
- 1 teaspoon (4.2 g) clear vanilla extract
- 2 teaspoons (8.4 g) butter extract
For the Crumble
- 3/4 cup (75 g) oats
- 1/4 cup (55 g) firmly packed brown sugar
- 1/4 cup (30 g) all-purpose flour
- 3 tablespoons (42.4 g) unsalted butter, at room temperature
- 1/2 teaspoon (1.32 g) ground cinnamon
- 1/4 teaspoon (1.4 g) salt
For the Peach Filling
- 2 cups (450 g) peaches chopped, approximately 2 large peaches
- 2 tablespoons (27.5 g) light brown sugar, packed
- 1 teaspoon (2.5 g) cornstarch dissolved in 1 tsp cold water
For the Buttercream
- 2 cups (4 sticks)(452 g) unsalted butter, slightly chilled
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1 tablespoon (12.6 g) vanilla bean paste
- pinch of salt
- 1/4 cup (57.75 g) heavy whipping cream
- *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.
Instructions
For the Cake
- Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, sugar and sugar. Beat on medium speed for about 2 minutes, until light and fluffy.
- Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition.
- With the mixer on low, alternately add the flour and baking powder with the Chobani yogurt, starting and ending with the flour. Mix until combined.
- Add the butter and vanilla extract. Mix on low until combined.
- Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan.
- Bake the cakes for about 23 to 25 minutes, until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
- Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don't plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze.
- About an hour before assembly, remove the cake layers from the freezer.
For the Crumble
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.
For the Peach Filling
- Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
- Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake.
For the Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
- With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, and dash of salt.
- Continue to beat the frosting on medium-high speed for an additional 5 minutes.
- Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.
Assembly
- Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and peach filling so the cake doesn't become soggy.
- Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the peach filling from spilling out. (You may even need to pipe a second time over the first rim you made).
- Spread about half of the peach filling on the cake layer.
- Sprinkle about half of the crumble over the peach filling.
- Gently place the second cake layer on top of the filling and crumble and repeat steps 2 to 4.
- Place the final cake layer top side down on the second layer of filling.
- Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
- After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
- After the crumbs are locked in, continue to frost and decorate the cake.
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!