Peach Shortcake Cake
Serves 6
25 mins prep
35 mins cook
60 mins total
This Peach Shortcake Cake features fluffy layers of vanilla cake, light cinnamon mascarpone cream, and sweet, syrupy peach compote.
For the Vanilla Cake
For the Peach Compote
For the Cinnamon Mascarpone Cream
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Vanilla Cake: Preheat oven to 350°F. Grease one 6-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, add the flour, sugar, baking powder, and salt. Mix until combined. Cut the soft butter into small cubes and add it to the dry ingredients. Mix on medium speed until the mixture resembles fine sandy crumbs.
Mix in the egg and vanilla. With the mixer on low speed, slowly stream in the buttermilk. Scrape down the sides and bottom of the bowl with a rubber spatula. Mix one last time on medium speed, for about 15-20 seconds.
Pour the cake batter into the prepared pan. Bake at 350°F for 24-28 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out with only a few moist crumbs). Allow the cake to cool for at least 10 minutes before removing from the pan. Cool the cake to room temperature before topping.
Peach Compote: While the cake is baking, make the peach compote. If using fresh peaches, peel and slice them first, then weigh the amount called for in the recipe. For frozen peaches, do not thaw and leave frozen until ready to use.
In a medium saucepan combine the peaches, brown sugar, lemon juice, vanilla, and cinnamon. Cook the peach mixture over medium heat, stirring frequently, until the peaches soften and the liquid starts to boil.
Allow the compote to boil for 2-3 minutes while stirring frequently.
Remove from the heat and transfer the peach compote to a heatproof container. Allow to cool for at least 30 minutes. The compote can be served either chilled or slightly warm.
Cinnamon Mascarpone Cream: In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone, heavy cream, powdered sugar, vanilla, and cinnamon. Mix on low speed until combined then slowly increase the speed to medium-high and whip until the frosting thickens and forms medium-stiff peaks.
Assembly: Place the cooled cake on a cake plate or serving dish. Mound the mascarpone cream on the top of the cake and spread it to the edges. Add the peach compote on top of the cream, adding as much of the syrup as you’d like. Slice up, serve, and enjoy!
