– 3 ¼ cup All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 1 cup Unsalted butter room temperature – 1 ¾ cup White granulated sugar – ½ cup Sour cream room temperature – 2 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 1 ⅓ cup Peach salsa 4 peaches peeled – 7 Peaches peeled and cubed – ½ cup Brown sugar packed light or dark – 1 tablespoon Cornstarch – 1 teaspoon Ground cinnamon – 1 tablespoon Lemon juice – ½ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – ½ tablespoon Ground cinnamon – ¼ teaspoon Salt – 1 ¼ cup All-purpose flour – ½ cup Unsalted butter melted – 4 oz Cream cheese room temperature – ¾ cup Unsalted butter slightly cold – 4 ½ cups Powdered sugar sifted – ½ teaspoon Ground cinnamon – 1 teaspoon Pure vanilla extract – ¼ cup Peach salsa Should be extra from cake salsa – 1 ½ tablespoon Heavy cream
Preheat oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray. Parchment circles. Spray again.Peel and slice peaches. Process food until small bits remain. Pan-cook on medium.
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Sift flour, baking powder, soda, and salt into a basin. Set aside. Mix butter and sugar on high for 3 minutes. It should lighten and airy. Mix in vanilla and sour cream. Combine. Scrape bowl. Add eggs one at a time. Combine.
2
In the basin, combine peach salsa and dry ingredients. Combine. Remix for 10 seconds after scraping the bowl. Use a scale or divide batter evenly between three pans. 20–24 minutes bake.
3
Rest the cakes in the pan for 10 minutes. Transfer to a cooling rack. Cool the cakes thoroughly.Cut peaches into tiny pieces. Stir peaches, brown sugar, cornstarch, cinnamon, and lemon juice in a saucepan. Cook on medium.
4
Let butter cool for 30 minutes on the counter. Sift powdered sugar while waiting. Mix powdered sugar and cinnamon.Mix butter and cream cheese. Beat high for 3 minutes. Be light and fluffy.
5
Mix vanilla, peach salsa, and heavy cream. Blend barely. Whip until fluffy on high.Add frosting to your cake board before decorating. This glue holds the cake. Level cake tops with a serrated knife.
6
Put the first cake layer bottom-side down. Pipe a double frosting ring around the cake. Put half the filling in the cake. Put crumb topping on. Repeat layer two. Last layer should be bottom-up.
7
Coat the cake lightly with icing. Very light and plenty of cake should show through. Freeze for 15 minutes to set crumbs.
8
Finish frosting the cake. Due to the complexity of this cake, I went semi-naked. The cake's top got an additional icing layer.Extra crumb topping was added to the cake with canned peaches.
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