BROWN SUGAR LAYER CAKE WITH PEACH FILLING

Peaches are a favorite fruit around our house. Not only am I and the hubs a fan, but my dad has always loved them. Recently we introduced the boys to solids and peaches was one of the first fruits they tried. It only seemed natural that they loved them! Along with bananas, peaches are now their favorite.

This is definitely a good time of year for falling in love with peaches too. The Georgia peaches have been totally amazing and the boys have been spoiled by their freshness and flavor. I feel like I need to buy a truckload and freeze them so we have them all winter. If only the boys were old enough to try cake, I know they’d have loved this cake as much as the rest of us.

Aside from the fact that we’ve been having quite a love affair with peaches lately, the inspiration for this brown sugar layer cake also came from Martha Stewart and her show on PBS, Martha Bakes, where she shows viewers how to make beautiful desserts with lots of tips and tricks for doing it yourself. She demonstrates updated twists on classics and fresh, fun flavors. In fact, Domino Sugar is sending one lucky person to New York to meet Martha in person! Enter for your chance to win a trip to attend a live taping of the show, plus take part in an exclusive meet-and-greet. How fun is that?!

INGREDIENTS
PEACH FILLING

• 5 cups peeled and chopped peaches (about 4-5 large peaches)
• 1/3 cup (75g) packed light brown sugar
• 1 tbsp cornstarch
• Juice from 1/2 a lemon

BROWN SUGAR CAKE

• 2 1/2 cups (325g) all purpose flour
• 2 1/2 tsp baking powde
• 1/2 tsp ground cinnamon, optional
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (337g) packed Domino® light brown sugar, sifted
• 3 tbsp vegetable oil
• 1 tsp vanilla extract
• 4 large eggs
• 1 1/4 cups (300ml) milk

PEACH MASCARPONE FROSTING

• 1 1/4 cups (280g) unsalted butter, room temperature
• 9 cups (1035g) Domino® powdered sugar
• 8 oz mascarpone cheese, cool, but not cold
• 3/4 tsp salt
• 6 tbsp peach filling (above)

BROWN SUGAR CRUMBLE

• 6 tbsp (50g) all-purpose flour
• 3 tbsp Domino® light brown sugar, packed
• 2 tbsp unsalted butter, cold, sliced

INSTRUCTIONS

1. To make the peach filling, add the chopped peaches, brown sugar, cornstarch and lemon juice to a large saucepan. Heat slowly over medium heat until the mixture begins to thicken and boil, then mash to break down the peaches.
2. Continue cooking over medium-low heat and let simmer until the filling is reduced by about 1/2, then remove from heat to cool. The filling will have thickened a bit and will continue to thicken as it cools, though it’s not meant to be a super thick filling. Set filling in the fridge to cool.
3. To make the cake layers, prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
4. ..............................

for full recipes please see : www.lifeloveandsugar.com

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