Tender brown sugar cake layers. Flavourful peach filling. And spiced bourbon buttercream. Those are the makings of a tasty cake. I was scrolling through the grocery store (thank the good Lord for online grocery shopping) when I saw peaches.
It’s been a long winter. A LONG winter. SO long in fact that it is currently the middle of April as I write this and I’m staring outside at my front yard covered in at least 3 feet of snow. You can now understand my excitement when I saw those fuzzy bright peaches practically screaming summer at me from my laptop.
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I often am asked how I come up with my flavour combinations and this cake is a great example. An ingredient or a flavour will strike me first, just like these peaches did. Then I think to myself “gosh…what would compliment this well?” Or if I’m feeling really spicy, I think “what would contrast with this flavour.” This, to me, is the most joyous part of cake…creating fun flavour combinations. Sweet. Salty. Rich. Tart. Sour. Zesty.
But back to the cake. I adore a peach cobbler which I know uses brown sugar, so I went with brown sugar cake layers to complement the peach without overpowering it. And what else goes with brown sugar and peaches…bourbon! A bit smoky with some caramel undertones and some added spice that will highlight the brown sugar and subtly contrast with the sweet peach. I’m happy to report that I spent about 2 hours Sunday evening convincing myself that I, in fact, did not need to eat a 3rd slice of this cake.
Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.
In the bowl of a stand mixer cream the butter and brown sugar on high for 1 minute.
Add egg whites and mix on high for 2 minutes.
Add in the yogurt and vanilla extract and mix on high for 2 minutes.
Combine all the dry ingredients into the mixer and mix on low
While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.
Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.
Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
In a medium pot combine sugar, cornstarch, and water and mix until smooth.
Cook mixture on medium-low heat constantly stirring until mixture thickens and comes to a boil. Let boil for 1 minute and remove from heat.
Add in the lemon juice and butter and stir until melted and fully combined.
Mix in the diced peaches and allow the filling to fully cool before using.
Spiced Bourbon Buttercream
In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.
Add the icing sugar, salt, spices, bourbon, and vanilla extract and mix on low until combined.
Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Place one leveled layer of brown sugar cake on a cake board or plate. Top with approximately 1 cup of buttercream.
Pipe a border of buttercream around the edge and fill with approximately 1/3 cup peach filling. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of buttercream and smooth sides.
Decorate as you please. I coloured my spiced bourbon buttercream in 3 different shades of peach/orange and very roughly smoothed the sides. Using a Wilton 1M piping tip, I piped simple rosettes around the top to create a border. Enjoy.