Best 3 Homemade Peach Filling For Cakes Recipes

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Indulge your taste buds with the delectable Homemade Peach Filling, a versatile culinary creation perfect for elevating your cakes, pastries, and desserts to new heights. This luscious filling boasts a harmonious blend of sweet, juicy peaches, warm spices, and a hint of zesty lemon, capturing the essence of summer in every bite. Whether you prefer a chunky or smooth texture, our collection of recipes caters to your preference, offering both variations to suit your culinary vision. Embark on a delightful journey as we guide you through the art of crafting this irresistible filling, transforming your culinary creations into masterpieces that will tantalize taste buds and leave a lasting impression.

Let's cook with our recipes!

BROWN SUGAR LAYER CAKE WITH PEACH FILLING



Brown Sugar Layer Cake with Peach Filling image

This Brown Sugar Layer Cake with Peach Filling is made with layers of moist brown sugar cake, fresh peach filling and peach mascarpone frosting!

Provided by Lindsay

Categories     Dessert

Number Of Ingredients 22

5 cups peeled and chopped peaches (about 4-5 large peaches)
1/3 cup (75g) packed light brown sugar
1 tbsp cornstarch
Juice from 1/2 a lemon
2 1/2 cups (325g) all purpose flour
2 1/2 tsp baking powder
1/2 tsp ground cinnamon, optional
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (337g) packed Domino® light brown sugar
3 tbsp vegetable oil
1 tsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk
1 1/4 cups (280g) unsalted butter, room temperature
9 cups (1035g) Domino® powdered sugar
8 oz mascarpone cheese, cool, but not cold
3/4 tsp salt
6 tbsp peach filling (above)
6 tbsp (50g) all-purpose flour
3 tbsp Domino® light brown sugar, packed
2 tbsp unsalted butter, cold, sliced

Steps:

  • To make the peach filling, add the chopped peaches, brown sugar, cornstarch and lemon juice to a large saucepan. Heat slowly over medium heat until the mixture begins to thicken and boil, then mash to break down the peaches.
  • 2. Continue cooking over medium-low heat and let simmer until the filling is reduced by about 1/2, then remove from heat to cool. The filling will have thickened a bit and will continue to thicken as it cools, though it's not meant to be a super thick filling. Set filling in the fridge to cool.
  • 3. To make the cake layers, prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  • . Combine the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
  • . Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  • . Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Add half of the dry ingredients to the batter and mix until mostly combined.
  • . Add the milk and mix until well combined. The batter will look a little curdled, but that's ok. 9.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 10
  • Divide the batter evenly between the cakes pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs. 11
  • Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 12
  • When the filling and cakes are ready and cooled, make the frosting. Place the butter in a large mixer bowl and beat until smooth. 13
  • Add about half of the powdered sugar and mix until well combined and smooth. 14
  • Add the mascarpone cheese and mix until well combined and smooth. 15
  • Add the salt and peach filling and mix until well combined and smooth. 16
  • Add the remainder of the powdered sugar and mix until well combined and smooth. 17
  • To put the cake together, cut both cakes in half lengthwise so that you end up with 4 layers of cake total. To do this, I use a long serrated knife. 18
  • Place the first layer of cake on a cake plate or cardboard cake circle and top with about 1/3 cup of the frosting. Spread the frosting into an even layer. 19
  • Pipe a dam of frosting around the edge of the cake and then fill it with roughly 1/3 of the remaining filling. 20
  • Add the second layer of cake, then repeat another layer of frosting and filling. 21
  • Add the third layer of cake, then another layer of frosting and filling. 22
  • Add the final layer of cake on top and then add a thin crumb coat of frosting to the outside of the cake. Refrigerate the cake until firm and sturdy, about 1-2 hours. Set the remainder of the frosting in the fridge and take it out about 30 minutes before you're ready to continue, so it can soften a bit. 23
  • Frost the outside of the cake with the remainder of the frosting, then finish it off with some sliced peaches and brown sugar crumble, if you like. To make the brown sugar crumble, combine the flour, brown sugar and butter in a medium-sized bowl and use a fork to press the butter into the dry ingredients until it all forms a crumbly mixture. Sprinkle the mixture over a lined cookie sheet and bake at 350°F (176°C) for about 5-8 minutes, until the crumble pieces starts to brown around the edges. Remove and set aside to cool, then add to the cake. 24.
  • over and refrigerate the cake until ready to serve. I recommend setting the cake out for about an hour or so before serving so it's not quite so cold.

Nutrition Facts : ServingSize 1 Slice, Calories 859 calories, Sugar 93.4 g, Sodium 262.1 mg, Fat 41.4 g, SaturatedFat 24.9 g, TransFat 0 g, Carbohydrate 117.7 g, Fiber 1.8 g, Protein 8.8 g, Cholesterol 151.1 mg

PEACH FILLING



Peach Filling image

How to make your own homemade peach filling using fresh, frozen, or canned peaches! This peach filling is great for pie, hand pies, cake filling, or fruit topping! Takes less than 10 minutes to make.

Provided by Elizabeth Marek

Categories     Dessert

Time 55m

Number Of Ingredients 10

32 ounces peaches (fresh or frozen, peeled and sliced)
8 ounces water (or peach juice)
6 ounces white sugar
2 ounces brown sugar
1/8 teaspoon cinnamon
1/4 teaspoon salt
2 ounces ClearJel (or 1.5 ounces cornstarch)
2 ounces cool water
2 Tablespoons lemon juice
1 teaspoon clear vanilla extract

Steps:

  • Peel, core, and chop the peaches into small, 1/2" cubes or thin slices depending on what you're using the filling for. I like small pieces for things like hand pies and larger pieces for peach pie or for use as a topping. Make sure you remove the skins or they will taste chewy and not have a great texture. You can also use frozen peaches which makes this even easier!
  • Add your sliced peaches to a large saucepan over medium heat. Add water, sugar, cinnamon, salt, and brown sugar.
  • Cook the mixture until the peaches are as soft as you like them. Fresh peaches will take the longest to cook.
  • Combine your ClearGel (or cornstarch) with the cool water and whisk together to make a slurry
  • Pour the slurry into your hot peach mixture and cook until the peach filling is nice and thick and turns clear. 3-5 minutes. Cook for one more minute to make sure the ClearGel is thoroughly cooked.
  • Remove the mixture from the heat and add in your lemon juice and vanilla extract. Stir to combine.
  • Now you can pour the hot filling into jars and can store your peach filling! Check out this blog post on canning peach pie filling for more detailed info. Storing in the fridge will work, but I prefer to let the filling cool down and freeze peach pie filling. The filling is good in the fridge for up to a week or 6 months in the freezer.

Nutrition Facts : ServingSize 1 cup, Calories 264 kcal, Carbohydrate 68 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 153 mg, Fiber 2 g, Sugar 66 g

PEACH CAKE



Peach Cake image

This recipe came from "101 Things to do with a Cake Mix" by Stephanie Ashcraft. I got this book from my gran and am sharing a few of the recipes here!

Provided by Theresa P

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

1 lemon cake mix
1 (21 ounce) can peach pie filling
3 eggs
1/2 cup sour cream
1 (8 ounce) package cream cheese
1 (3 1/2 ounce) package instant vanilla pudding
1 (16 ounce) can crushed pineapple (undrained)
1 (8 ounce) container whipped topping

Steps:

  • Preheat oven to 350°F.
  • With a fork,mix together the cake mix, pie filling, and eggs.
  • Gently add sour cream.
  • Spread into a greased 9x13-inch pan (preferably glass).
  • Bake for 30-35 minutes.
  • Remove from oven and let cool completely.
  • Mix together softened cream cheese, crushed pineapple with juice and instant pudding.
  • Gently fold cream cheese mixture into the whipped topping.
  • Spread on cooled cake.
  • Must be refrigerated.

Nutrition Facts : Calories 398.7, Fat 19.4, SaturatedFat 9.3, Cholesterol 94, Sodium 510.8, Carbohydrate 51.2, Fiber 0.8, Sugar 33.8, Protein 6

Tips:

  • Choose ripe, firm peaches for the best flavor and texture.
  • Peel and slice the peaches thinly and evenly so they cook evenly.
  • Use a combination of sugar and cornstarch to thicken the filling. This will prevent it from becoming too runny or watery.
  • Add a squeeze of lemon juice to brighten the flavor of the filling.
  • Let the filling cool completely before using it in your cakes or pies. This will help it to set properly.

Conclusion:

Homemade peach filling is a delicious and versatile way to add a touch of summer to your favorite desserts. Whether you're using it in cakes, pies, or tarts, this filling is sure to please everyone at your table. So next time you're looking for a sweet and easy way to use up fresh peaches, give this recipe a try. You won't be disappointed!

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