Peach Cobbler Layer Cake

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Peach Pie Layer Cake

Yield: 8

Author: Sarah Truesdell

Milk Bar style layer cake

Ingredients

For the Cake

• 2.6 oz (5 tbsp plus 1 tsp) unsalted butter 
• 1.3 oz (2 tbsp plus 2 tsp) brown butter 
• 332g (1 2/3 cups) granulated sugar
• 80g (1/3 cup) light brown sugar 
• 4 eggs 
• 145g (2/3 cup) buttermilk 
• 87g (scant 1/2 cup) vegetable oil 
• 2/3 tsp vanilla extract 
• 250g (2 cups) cake flour
• 1 tsp plus 3/8 tsp baking powder 
• 2/3 tsp kosher salt 

Peach Pie Filling

• 1 lemon
• 300g peaches (frozen or fresh)
• 1 tbsp unsalted butter
• 150g (3/4 cup) light brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 tsp low sugar pectin

Pie crust crumble

• 240g (1 1/2 cups) flour
• 2 tbsp sugar
• 1/2 tspkosher salt
• 4 oz (8 tbsp) unsalted butter, melted
• 1 1/2 tbsp water
• 1 tsp ground cinnamon

Cheesecake Filling

• 8 oz (1 brick) cream cheese
• 150g (3/4 cup) granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 2 tbsp milk
• 1 egg

For the frosting

• ½ recipe Pie Crumb 
• 1/2 cup milk
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter, at room temperature
• 40g (1/4 cup) powdered sugar

Soak

• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions

Make the Cake

1. For brown butter: Put 3-4 tablespoons of unsalted butter into a microwave safe bowl. Cover with a microwave safe plate and microwave for 3 minutes. Carefully uncover.  There should be deep brown bits in the bowl.  If necessary, microwave for a further 1-2 minutes.  Stir to evenly distribute brown bits. Cool in the fridge, stirring periodically.
2. Preheat oven to 350℉.
3. Spray a 10x15 jelly roll pan with baking spray and line with a piece of parchment paper or silicon mat. 
4. Make sure all ingredients are at room temperature.
5. Combine regular butter and 2 tablespoons of brown butter with sugars in a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment.  Cream together for 2 minutes.  
6. Add eggs, one at a time, beating well between additions and scraping down the sides periodically.
7. In a medium bowl or large liquid measuring cup, whisk together buttermilk, oil and vanilla.  Stream slowly into the butter and sugar with mixer running on stir. Increase speed to medium high for 5 minutes.  Mixture should be fluffy and homogenous (not separated). 
8. Whisk together cake flour, baking powder and salt.  Spoon into mixer bowl with mixer on stir. Scrape down bowl and mix JUST long enough to work out lumps.
9. Spread evenly into pan. and bake for 30-35 minutes, until cake bounces back when gently pressed.
10. Cool for 10 minutes then remove from pan by flipping onto a cooling rack.  Cool completely. 

Make the peach filling

1. Bring a medium pot of water to boil. Blanch peaches one by one to loosen skin.  Peel.  Half the peaches and remove the pits. Small dice.
2. Combine peaches, butter, brown sugar, cinnamon, salt, lemon juice and pectin in a medium pot. Bring to a boil, stirring periodically with a wooden spoon or heat proof spatula. Reduce heat and simmer for five minutes. 
3. Transfer to container to cool and then refrigerate until cold.

Make the Pie Crumble

1. Heat oven to 350℉.
2. In a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugar, salt and cinnamon until well-mixed.
3. Add butter and water and mix on low until large crumbs form. 
4. Spread mixture onto a parchment or silicon lined baking pan.  Bake for 25 minutes, opening the oven two or three times to break apart the crumbs. Bake until golden brown and only slightly soft.  Cool completely. 

Make the cheesecake filling

1. Preheat oven to 300℉.
2. In a large mixing bowl, or bowl of your stand mixer fitted with the paddle attachment, cream the cream cheese until smooth.  Beat into the sugar for 1-2 minutes. 
3. In a separate bowl, whisk together cornstarch and salt. Slowly stream in milk while whisking to make a slurry.  Whisk in egg.
4. Add egg slurry to cream cheese mixture with mixer on stir.  Beat for 3-4 minutes until smooth.  Scrape down bowl as needed.  
5. Line a small baking pan (8x8 or smaller) with plastic wrap.  Pour in batter and bake for 12-15 minutes, until cheesecake is set at the edge but jiggly or wobbly in the center. It may take as much as 20 minutes, but do not brown or let bake through.
6. Cool completely.

Make the frosting

1. In a blender, puree 1/2 of the pie crumbs with milk and salt.  You can also use a food processor.  Mixture should be smooth.  
2. In a large mixing bowl or bowl of the stand mixer fitted with a paddle attachment, cream butter and powdered sugar for 3-4 minutes until completely smooth. 
3. Beat in pie crumb puree and beat on high for 2 minutes. 

Assembly

1. Use 6-inch cake ring to cut out two 6-inch circles of brown butter cake.  Cut two half circles out of scraps.  
2. Place clean cake ring onto a lined sheet pan. Line the inside with a strip of acetate. Place two semicircles cake into bottom to form first layer of cake. 
3. Whisk together milk, vanilla and cinnamon.  Brush generously onto cake layer. 
4. Spread 1/2 of cheesecake mixture with spoon. Sprinkle with 1/3 of the remaining pie crumbs. Press them into the cheesecake mixture.  Top with 1/2 of the peach pie filling, spreading evenly. 
5. Settle another cake layer on top of the pie filling.  Repeat process of soak, cheesecake, crumbs and filling.  Top with remaining cake layers. Soak. Spread 1/2 of frosting on top.  Garnish with remaining crumbs. 
6. Freeze overnight. Cake can be frozen for up to two weeks. At least three hours before serving, remove from freezer, pop out of the cake ring and peel off the acetate. Defrost in the fridge for at least 3 hours and up to 5 days. 

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