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peach cobbler cake with brown butter frosting Recipe

peach cobbler cake with brown butter frosting Recipe
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★★★★★

5.1 from 6 reviews

A delightful Peach Cobbler Cake layered with cinnamon vanilla cake, juicy peach filling, and topped with crunchy cinnamon brown sugar streusel and rich brown butter frosting. This cake combines the comforting flavors of peach cobbler with a moist, spiced cake and luscious brown butter cream cheese frosting, perfect for any special occasion or a summery treat.

Ingredients

Scale

Peach Filling

  • 4 large ripe peaches, diced (peel if desired)
  • 1/3 cup granulated sugar (70 grams)
  • 1/3 cup brown sugar, packed (73 grams)
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 2 tsp corn starch
  • 2 tsp water
  • 1/2 tsp vanilla extract

Cinnamon Vanilla Cake Layers

  • 3 and 1/2 cups cake flour, spooned & leveled (385 grams)
  • 3/4 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of ground cloves
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup + 2 and 1/2 tbsp salted butter, softened (148 grams)
  • 1/2 cup vegetable oil (112 mL)
  • 2 and 2/3 cups granulated sugar (560 grams)
  • 3 large eggs
  • 1 large egg white
  • 3/4 cup full fat sour cream, at room temperature (180 grams)
  • 1 tbsp + 1 tsp vanilla extract
  • 1 and 1/2 cups milk, at room temperature (360 mL)

Cinnamon Brown Sugar Streusel

  • 1/2 cup salted butter, melted (113 grams)
  • 1/2 cup brown sugar, packed (110 grams)
  • 3 tbsp granulated sugar (40 grams)
  • 1 cup + 2 tbsp all-purpose flour (146 grams)
  • 1 and 1/2 tsp cinnamon

Brown Butter Frosting

  • 2 and 1/4 cups salted butter, softened (508 grams)
  • 5 ounces cream cheese, softened (141 grams)
  • 5 and 1/3 to 6 cups powdered sugar (613 to 690 grams)
  • 2 tbsp heavy cream (30 mL)
  • 1 and 1/2 tbsp vanilla extract
  • pinch of salt

Topping

  • An extra half batch of peach filling or a batch of roasted peaches

Instructions

  1. Brown the Butter: In a nonstick pan over medium heat, melt the butter. Reduce heat to medium-low and stir constantly as the butter froths, turns golden, foams, then browns with a nutty caramel aroma. Once a deep golden amber, remove from heat and chill in the refrigerator to solidify.
  2. Make Peach Filling: Combine all peach filling ingredients except vanilla in a medium saucepan over medium heat. Cook for 6 minutes until bubbly. Stir corn starch and water together, add to mixture, and cook 1 more minute until thickened. Remove from heat, stir in vanilla, and cool completely in the fridge. If too runny after cooling, simmer again or add more corn starch slurry to thicken.
  3. Prepare Streusel: Preheat oven to 350°F. Melt butter in a bowl, stir in brown sugar, granulated sugar, flour, and cinnamon to form a crumbly mixture. Spread on parchment-lined pan and bake 12-14 minutes until deep golden. Cool completely.
  4. Prepare Cake Pans: Grease three 8-inch cake pans with shortening. Line bottoms with parchment paper rounds, grease parchment, then dust inside with flour and tap out excess.
  5. Mix Dry Ingredients: In a medium bowl whisk cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
  6. Cream Butter and Sugar: In a large bowl, cream softened butter with vegetable oil for 1 minute until creamy. Beat in granulated sugar on high for 2 minutes until fluffy.
  7. Add Eggs and Wet Ingredients: Add eggs two at a time and egg white separately at medium-high speed, beating 45 seconds each. Mix in sour cream and vanilla on medium-low until combined.
  8. Combine Batter: With mixer on low, add half dry ingredients, then add milk (some flour streaks okay), then remaining dry ingredients. Stop mixing when flour streaks remain, finish folding with spatula avoiding overmixing.
  9. Bake Cakes: Preheat oven to 350°F. Evenly divide batter into pans (two pans bake together, then third separately). Bake for 19-25 minutes until toothpick has moist crumbs and centers don’t jiggle. Cool in pans 10 minutes, then invert onto racks to cool completely.
  10. Make Brown Butter Frosting: Soften chilled brown butter. Beat brown butter and cream cheese together 2 minutes. Gradually add powdered sugar, 2 cups at a time, mixing well. Add heavy cream, vanilla, and salt and combine until smooth.
  11. Assemble the Cake: Place first cake layer on stand or turntable. Spread 3/4 cup frosting evenly on top. Pipe frosting border around edge and fill center with half the peach filling. Sprinkle generous streusel over peaches. Add second layer and chill 5-10 minutes to set. Repeat frosting, filling and streusel with second layer. Add final layer and apply thin crumb coat of frosting on sides and top. Chill 30 minutes.
  12. Final Frosting: Apply remaining frosting smoothly using a cake scraper. Chill cake 30 minutes until frosting sets.
  13. Decorate and Serve: Decorate top with fresh peach slices, roasted peaches, or extra peach filling and streusel. Serve chilled. Store tightly covered in fridge for 2-3 days; cake will dry slightly.

Notes

  • Brown butter can be made up to a week in advance and stored in the refrigerator.
  • If peach filling is too runny after chilling, gently reheat to simmer or add additional corn starch slurry to thicken.
  • Using a turntable for assembling and frosting the cake makes smoothing easier.
  • If frosting softens too much, refrigerate briefly to firm it up before using.
  • Cake layers bake better if two are baked together first, then the third separately to ensure even baking.
  • Store leftover cake tightly covered in the fridge for up to 3 days to preserve moisture.

Nutrition

Keywords: peach cobbler cake, brown butter frosting, cinnamon cake, peach filling, streusel topping

Find it online: https://frommamamaya.com/peach-cobbler-cake-with-brown-butter-frosting-recipe/