For the Cake:
This is pretty much my same pineapple cake recipe subbed with peaches instead.
1/3 c vegetable oil
1 stick unsalted butter, room temperature
3 eggs
2 c granulated sugar
2 c all purpose flour
1 1/2 c cake flour
1 tsp salt
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla
1 c buttermilk
8 oz by weight of canned peaches, chopped into small chunks *this was about the whole amount of a 15oz can of peaches also SAVE THE JUICE*
1/2 c peach juice *see, told you to save the juice- this was pretty much all the juice in my can of peaches*
1. Preheat oven to 350F and prepare three 8-inch round cake pans with goop.
2. Combine vegetable oil and butter in the bowl of stand mixer fitted with paddle attachment.
3. Gradually add in the granulated sugar and whip until light and fluffy.
4. Add in eggs and vanilla to the sugar mixture.
5. In a separate bowl combine dry ingredients: flour, salt, baking soda, and baking powder.
6. Pour 1/3 of the dry ingredients into the sugar mixture and mix to combine.
7. Pour the buttermilk into sugar mixture and combine.
8. Pour another 1/3 of dry.
9. Pour the peach juice in and mix to combine.
10. Pour in the last 1/3 of the dry ingredients.
11. Add the peach chunks and stir to incorporate.
12. Divide the batter between the three cake pans. Bake for 22 - 27 minutes or until a toothpick inserted comes out clean.
13. Allow to cool slightly before turning out on a cooling rack to cool completely before assembly.
For the Crumble:
2/3 c brown sugar
2/3 c unsalted butter, cold and cubed
1 c all-purpose flour
1/4 tsp cinnamon (I measure with my heart, so this is an estimate)
Pinch of salt
1. Turn oven up to 375F. Prepare a baking sheet with a piece of parchment paper.
2. Combine all ingredients in a bowl and squish together with hands (or a pastry cutter) until you have small chunks of butter throughout, about the size of peas.
3. Turn it out onto the baking sheet and bake for 15 - 20 minutes until golden brown, mixing every 5 minutes or so. *It will look melty in the oven, but it'll come together. Don't worry.
4. Allow to cool completely- it will get crunchy as it cools. *Also, this made more crumble than I used, so you could make less, or you could make this amount and have the best yogurt topping for your breakfast or a delicious snacky snack whenever you want. I always opt for snacks.
For the Cinnamon Buttercream:
4 sticks of unsalted butter, room-temp
5 c (ish) powdered sugar, sifted
1/4 tsp cinnamon (again, measure with your heart)
1 tsp vanilla (saaaaame)
1/4 tsp salt
*Optional to add a splash of milk or cream- I did this (actually a splash of buttermilk because that's what I had)
1. Put butter in a stand mixer fitted with paddle attachment. Start mixing.
2. Slowly add powdered sugar until incorporated.
3. Add in cinnamon, vanilla, and salt. Whip until fluffy.
Assembly:
1. Place a dollop of frosting on your cake stand. Add first layer of cooled cake (if you need to level your cakes, do so before assembly with a serrated knife).
2. Put about 1/3 of the buttercream into a pastry bag equipped with a large round tip (or you can just use a ziplock bag if you don't have a pastry bag. Just fill and cut a hole in the corner of the bag).
3.. Take your peach preserves and put a layer of preserves on the cake layer, leaving a little space at the edges.
4. Pipe a dam of buttercream around the peach preserves.
5. Add a layer of crumble topping on the peach preserves.
8. Add more crumble topping on top of your cake for decoration.
Here's the Cupcakes:
1. Pour the same batter into cupcake tins with liners. Bake for about 18 - 22 minutes or until a toothpick inserted comes out clean.
2. Take a piping tip (or I used a pairing knife) to make a small hole in the center of each cupcake.
3. Put peach preserves in a piping bag (or a ziploc bag with the tip cut off) and pipe into the center of each cupcake.
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla
1 c buttermilk
8 oz by weight of canned peaches, chopped into small chunks *this was about the whole amount of a 15oz can of peaches also SAVE THE JUICE*
1/2 c peach juice *see, told you to save the juice- this was pretty much all the juice in my can of peaches*
1. Preheat oven to 350F and prepare three 8-inch round cake pans with goop.
2. Combine vegetable oil and butter in the bowl of stand mixer fitted with paddle attachment.
3. Gradually add in the granulated sugar and whip until light and fluffy.
4. Add in eggs and vanilla to the sugar mixture.
5. In a separate bowl combine dry ingredients: flour, salt, baking soda, and baking powder.
6. Pour 1/3 of the dry ingredients into the sugar mixture and mix to combine.
7. Pour the buttermilk into sugar mixture and combine.
8. Pour another 1/3 of dry.
9. Pour the peach juice in and mix to combine.
10. Pour in the last 1/3 of the dry ingredients.
11. Add the peach chunks and stir to incorporate.
12. Divide the batter between the three cake pans. Bake for 22 - 27 minutes or until a toothpick inserted comes out clean.
13. Allow to cool slightly before turning out on a cooling rack to cool completely before assembly.
2/3 c brown sugar
2/3 c unsalted butter, cold and cubed
1 c all-purpose flour
1/4 tsp cinnamon (I measure with my heart, so this is an estimate)
Pinch of salt
1. Turn oven up to 375F. Prepare a baking sheet with a piece of parchment paper.
2. Combine all ingredients in a bowl and squish together with hands (or a pastry cutter) until you have small chunks of butter throughout, about the size of peas.
3. Turn it out onto the baking sheet and bake for 15 - 20 minutes until golden brown, mixing every 5 minutes or so. *It will look melty in the oven, but it'll come together. Don't worry.
4. Allow to cool completely- it will get crunchy as it cools. *Also, this made more crumble than I used, so you could make less, or you could make this amount and have the best yogurt topping for your breakfast or a delicious snacky snack whenever you want. I always opt for snacks.
For the Cinnamon Buttercream:
4 sticks of unsalted butter, room-temp
5 c (ish) powdered sugar, sifted
1/4 tsp cinnamon (again, measure with your heart)
1 tsp vanilla (saaaaame)
1/4 tsp salt
*Optional to add a splash of milk or cream- I did this (actually a splash of buttermilk because that's what I had)
1. Put butter in a stand mixer fitted with paddle attachment. Start mixing.
2. Slowly add powdered sugar until incorporated.
3. Add in cinnamon, vanilla, and salt. Whip until fluffy.
1. Place a dollop of frosting on your cake stand. Add first layer of cooled cake (if you need to level your cakes, do so before assembly with a serrated knife).
2. Put about 1/3 of the buttercream into a pastry bag equipped with a large round tip (or you can just use a ziplock bag if you don't have a pastry bag. Just fill and cut a hole in the corner of the bag).
3.. Take your peach preserves and put a layer of preserves on the cake layer, leaving a little space at the edges.
4. Pipe a dam of buttercream around the peach preserves.
5. Add a layer of crumble topping on the peach preserves.
6. Add second cake layer and continue process.
7. Add last layer and cover the whole cake in buttercream. (I didn't add peach preserves to that last layer because it's on top.)8. Add more crumble topping on top of your cake for decoration.
Here's the Cupcakes:
1. Pour the same batter into cupcake tins with liners. Bake for about 18 - 22 minutes or until a toothpick inserted comes out clean.
2. Take a piping tip (or I used a pairing knife) to make a small hole in the center of each cupcake.
3. Put peach preserves in a piping bag (or a ziploc bag with the tip cut off) and pipe into the center of each cupcake.
4. Top each cupcake with a dollop of buttercream. I tried to make a dip in the middle of my buttercream so that it's easier to top with crumbles!
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