Peach Cobbler Cake Recipe -Learn Like a Pro

Peach Cobbler Cake Recipe -Learn Like a Pro:-This Peach Cobbler Cake is great for people who love peaches. It has three layers of light vanilla cinnamon cake with brown butter frosting, my own peach filling, and brown sugar streusel in the middle. Toasty peaches and more streusel on top of this show-stopping cake will make it stand out. When peach season comes around, this dessert will impress everyone you serve it to.

Peach Cobbler Cake Recipe -Learn Like a Pro

Peach Cobbler Cake is ideal for peach lovers. It has three fluffy vanilla cinnamon cake layers with brown butter frosting, homemade peach filling, and brown sugar streusel. Add juicy peaches and more streusel to this show-stopping cake. Sharing this dessert during peach season will impress everyone!

Ingredients

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Instructions

• Prep:You should brown the butter ahead of time because it needs to cool down in the fridge. With the pan on medium heat, melt the butter. Lower the heat to medium-low and keep stirring the butter while it cooks.
• The butter will foam up, turn golden, foam up again, turn brown, and start to smell nutty or caramelly. Take it off the heat when it turns a deep golden amber color and pour it into a container. Put it in the fridge to make it solid again.

• Tip for Making Ahead: You can make the brown butter ahead of time and put it in the fridge until you’re ready to use it.

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• How to make the peach filling: Dice the peaches and put them in a medium saucepan over medium heat. Add the brown sugar and granulated sugar, vanilla, cinnamon, nutmeg, and lemon juice. Do this for six minutes. It will fizz up a lot.
• In a small bowl, mix the corn starch and water together. Then, add the sugar and peaches and mix it all together. After one minute of cooking, take it off the heat right away and put it in a medium-sized bowl to cool completely in the fridge.

• Steps to make the Cinnamon Brown Sugar Streusel: Warm the oven up to 350° F. In a medium-sized bowl, melt the butter. Add the rest of the streusel ingredients and mix them in. The mixture should be crumbly.
• Place in a pan lined with parchment paper and bake for 12 to 14 minutes, or until it turns a deep golden brown color. Leave to cool. Some will go between the layers of cake, and the rest will go on top.

• Get the cake pans ready: Get three 8-inch cake pans ready. Smooth out the shortening on the inside of each pan by rubbing it in. It’s easiest to cut a round piece of parchment paper to fit inside each one.
• Put this on top of the pan’s bottom that has been greased, and then grease the parchment paper. Put some flour in the pan and tap it around to cover the inside. Remove any extra flour by tapping it around.

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• Get the cakes ready:Whisk the flour, baking powder, baking soda, spices, and salt together in a medium-sized bowl.
• Take a hand mixer and put the softened butter in a large bowl. Mix it for about 30 seconds, until it turns creamy.
• Mix the vegetable oil in with the butter for one minute. Turn up the speed to high and beat for two full minutes after adding the sugar.

• The mix will be light and airy. Step 2: Add two eggs at a time, then the egg white by itself.
• Beat on medium-high speed for 45 seconds between each addition.
• Put in the vanilla and sour cream, and mix on medium-low speed until everything is just mixed together.

• Mix on low speed as you add half of the dry ingredients. Add the milk while leaving some flour streaks behind.
• When the milk is almost mixed in, add the rest of the dry ingredients.
• When there are only a few flour streaks left, stop the mixer and use a spatula to make sure everything is mixed.
• Be careful not to mix it too much!

• Make the cakes:Warm the oven up to 350℉. Spread the batter out evenly between the pans. (You can use a kitchen scale or just guess.) Bake the cakes.
• First, bake the first two pans together. After those are done, bake the third pan by itself. This will make sure the bake is the most even.

• It takes 19 to 25 minutes to bake the cakes. You can pull out moist crumbs with a toothpick stuck in the middle, and the cakes shouldn’t move around in the middle when you move the pan.
• Ten minutes of letting the cakes cool in their pans on a wire rack. Then, flip the cakes over onto cooling racks to cool completely before frosting and putting them together.

• How to make the brown butter frosting: For two minutes, mix the browned butter and cream cheese together in a large bowl. Add the powdered sugar two cups at a time, mixing each time.
• Taste as you add the last 1/2 cup. Mix in the salt, vanilla, and heavy cream until everything is just mixed together.

• Note: The brown butter needs to be brought back to room temperature after being chilled.
• Put the solid brown butter out of its container and into a large mixing bowl. You can slowly speed this up in the microwave. Heat each side for 6 to 8 seconds in the microwave, or until soft.

• Put the Cake Together: Put the first layer of cake on a turntable or a cake stand that has wax paper strips around it to protect it. The best thing is a turntable! Put 3/4 cup of frosting on top of the first layer and use an offset spatula to spread it out evenly.
• Put a layer of frosting around the outside of the cake and fill it with half of the peach filling. Spread a big handful of the streusel over the peaches.
• Putting the second cake layer on top will help the first one stay in place. Let it sit for 5 to 10 minutes in the fridge to set. Do it again with the second stack.

• Put on the last layer and frost the top and sides of the cake with a thin layer of frosting.
• Smooth out the frosting and get rid of any extra with a cake scraper. Don’t worry if this isn’t a perfect crumb coat.
• Put the cake in the fridge for 30 minutes to make the frosting hard. Then, use the cake scraper to smooth the top and sides of the cake as you add the rest of the frosting.
• Put the whole cake in the fridge for 30 minutes, or until the frosting is set. Then, use plastic wrap or a cake lid to cover it or serve it.

• Tip: If your frosting gets too soft after being out for a while, put it back in the fridge for a short time to make it firm again.
• Store and Serve: Put roasted peaches, fresh peach slices, or an extra half batch of peach filling and the rest of the streusel on top of the cake.

• Follow the steps above to serve the cake after it has been chilled. Cut into as many pieces as you want!
• Cover leftovers tightly and put them in the fridge for two to three days.
• Once you cut the cake and put it back in the fridge, it will start to dry out on its own, so make sure to store it tightly.

Notes

• After the onion has been caramelized, it is possible that additional avocado oil will be required to brown the chicken.

Nutrition

Serving: 1slice | Calories: 938kcal | Carbohydrates: 125g | Protein: 9g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 616mg | Potassium: 213mg | Fiber: 2g | Sugar: 96g | Vitamin A: 1395IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 1mg

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