This scrumptious, seasonal cake comes courtesy of Half Baked Harvest…I made a few minor adjustments to the recipe, and served it at a dinner party. The cake is moist and easy to make, and the filling and frosting are a great way to incorporate summer peaches in your meal. I recommend using fresh peaches, rather than frozen. I left the skins on as I don’t mind that added texture. I made another adjustment as I decided to stir in raspberry jam with the peaches in the cooking process, rather than trying to spread the jam separately during the layering process. Be sure to refrigerate your cake for a couple of hours before serving to make slicing easier. In addition, make sure your browned butter is perfectly cooled before whipping up your frosting or the frosting will be quite loose, although it is fine once refrigerated. I’m not usually a cake lover, but this one is worth it!
- 1 cup canola oil
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 3 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
BOURBON PEACH JAM
- 6 cups fresh or frozen peaches
- 1/2 cup packed brown sugar
- 2 tablespoons bourbon
- 1/3 cup raspberry jam
BROWN BUTTER BUTTERCREAM
- 3 sticks salted butter, at room temperature
- 4 ounces mascarpone cheese, at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, ricotta, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt, mix until just combined.
3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
4. To make the jam. Add the peaches and brown sugar to a medium size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the peaches. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Stir in the bourbon during the last minute of cooking. Remove from the heat and let cool. Should thicken as it cools.
5. To make the buttercream. Add 2 sticks butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it’s room temp.
6. Add the remaining stick of butter, mascapone, and powdered sugar and beat the butter and powdered sugar together until the butter is light and fluffy. Add the vanilla and beat until combined.
7. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of peach jam and 2 tablespoons raspberry jam. Repeat with the remaining 3 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Frost the outside of the cake. Chill 30 minutes. Serve, or store in the fridge for up to 1 day.
Recipe courtesy of HALFBAKEDHARVEST click here for direct link to website.