Brown Sugar Layer Cake with Peach Filling

Prepare Peach Filling:

In a saucepan, combine the chopped peaches, brown sugar, cornstarch, and lemon juice.

Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are softened (about 10-15 minutes).

Allow the filling to cool completely.

Bake Brown Sugar Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, cinnamon (if using), and salt.

In a large bowl, cream together butter and brown sugar until light and fluffy.

Add vegetable oil, vanilla extract, and eggs one at a time, mixing well after each addition.

Gradually mix in the dry ingredients alternately with milk, starting and ending with the dry ingredients.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make Peach Mascarpone Frosting:

Beat the butter in a large bowl until creamy.

Gradually add powdered sugar, beating on low until combined, then on high until fluffy.

Add mascarpone cheese and salt, and beat until smooth.

Mix in the peach filling until well combined.

Prepare Brown Sugar Crumble:

In a bowl, combine flour and brown sugar.

Cut in the cold butter until the mixture resembles coarse crumbs.

Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden. Let cool.

Assemble Cake:

Level the tops of the cooled cakes with a knife if necessary.

Place one cake layer on a serving plate. Spread half of the peach filling over the cake layer.

Top with the second cake layer and spread the remaining peach filling over the top.

Frost the entire cake with the peach mascarpone frosting.

Sprinkle the brown sugar crumble over the top of the frosting.

Chill and Serve:

Refrigerate the cake for at least an hour to set the frosting.

Slice and serve. Enjoy!