Homemade Peach Filling For Cakes Food

HOMEMADE PEACH PIE FILLING

Steps:

• In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
• Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
• Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That's totally optional.
• Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
• Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
• If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.

BROWN SUGAR LAYER CAKE WITH PEACH FILLING

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.

PEACH FILLING

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.

PEACHES AND CREAM LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
• In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
• In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
• In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
• Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
• In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.