Peach, Sage, and Whiskey Layer Cake

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With Summer in its last weeks and Autumn easing in, this flavorful Peach, Sage, and Whiskey layer cake is the perfect way to use up all of those juicy sun kissed peaches. This cake starts with a fluffy brown sugar cake brushed with sage infused simple syrup. It is then filled with a fresh peach and whiskey compote and finished off with a lightly spiced whiskey mascarpone frosting.

Peaches are a baking fruit canvas be adapted in so many flavorsome ways. For this peach, sage, and whiskey layer cake, the peach compote is used as a jammy accent against the warmth of the brown sugar cake and cool spiced frosting. The sage simple syrup brings this cake together with an Autumn inspired twist.

Summer Break Summary

It was a long Summer break that kept me so busy that I didn’t post or keep up with my Instagram for a couple of months. Mainly, we went through an extensive kitchen remodel. If I didn’tt have a reason to bake a ridiculous amount before, take a look at my new space!

I am catching up on messages from you guys and I promise I will put up your requested recipes in the next few months. Side note, I also encountered an insane amount of bugs this Summer, so my Dutch Baby nightmares kept buzzing. But I am finally back with a foodie vengeance to make up for all of our missed recipes. I did start developing a lot of new treats and I can’t wait to share them with you!

Bea started Kindergarten and Tilly started preschool. Sniff. But I’ll admit that having free time for the first time in 5 years is pretty awesome. It gives me 9 extra hours each week for for eating, blogging, baking, and going to Target!

Also, now that Summer is coming to an end, so is Grant’s diet. Thank Goodness! As you may remember from my Shrimp Stir Fry Post, that is my least favorite part of every Summer. So I am about to bring on loads of buttery cakes, sugary treats, and calorie filled cocktails!

Let’s get back to recipes that are totally #thenewhealthy, starting with this Peach, Sage, and Whiskey Layer Cake.

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Peach Whiskey Filling

To begin this Peach, Sage, and Whiskey Layer Cake, start with the peach whiskey filling. Use ripe peaches, as they will release sweet juice and create a beautiful jammy consistency. If you have never made your own peach compote, you must stop everything you are doing and get to it! Sticky, sweet, with a hint of whiskey and cinnamon, this is going to be your new jam.

Peel the peaches and core them. Then slice them up into chunks and place them into a saucepan. Sprinkle on the sugar, cornstarch, cinnamon, and lemon juice. Bring the mixture to a boil at medium heat and let it bubble and dance for about ten minutes. Use a masher to break up the peach chunks. Then turn the heat down to medium low and allow it to thicken up. Lastly, remove from the heat and stir in the whiskey. Take a big whiff of the gorgeous scent then set it aside to cool while you work on the sage simple syrup.

Sage Simple Syrup

This sage simple syrup will conjure up thoughts of Fall, Thanksgiving, and the start of the best time of the year. The flavor of sage is likened to combination of eucalyptus, pine, and citrus. Fresh sage is robust, earthy, and it packs a punch of flavor. A gentle brush of this syrup onto your brown sugar cake layers will add a lovely aroma and pop of unique flavor. Use any leftovers in a cocktail like The Best Christmas Cocktail Ever.

This sage simple syrup is also simple to make. Just add equal parts of sugar and water with fresh sage leaves to a saucepan set over medium-high heat. Bring to a boil and stir to dissolve the sugar. Reduce heat for 10 minutes and simmer to steep. Then remove from the heat and cool to room temperature, about 30 minutes. Then pour into a jar, straining out the leaves with a fine mesh strainer.

Brown Sugar Cake

This peach, sage, and whisky layer cake has a base of a fluffy brown sugar cake. This brown sugar cake is warm and scented with vanilla bean. Preheat your oven to 350 degrees F and butter up three 8 inch round cake pans. Line them with parchment rounds, if desired. Note that you can easily halve this recipe and make a smaller 6 inch layer cake using 6 inch cake pans instead.

Use a stand mixer equipped with the paddle attachment and beat your butter on medium speed for one minute. Scrape the bowl then add the brown sugar and continue beating for 5 more minutes. Then scrape the bowl again before adding the eggs one at a time, beating after each addition. Add the vanilla bean paste with the last egg. Turn the mixer to the lowest speed.

Meanwhile, sift together your remaining dry ingredients. Add half of the flour mixture to the batter.

Then add the buttermilk. Finish off with the dry ingredients. Divide the batter among the cake pans. Bake for 22-28 minutes, using a toothpick to check and see if they are done. Leave the cakes in the tins for ten minutes before turning them onto cooling racks to cool completely before filling and frosting.

Spiced Mascarpone Frosting

The last component of this Peach, Sage, and Whiskey cake is the Frosting. This frosting is cool while still having warmth from cinnamon, a touch of nutmeg, and whiskey.

This frosting combines mascarpone, cream cheese, and butter with spices and whiskey because that is exactly what an Autumn inspired peach cake needs for that wow factor!

Use the whisk attachment of your stand mixer and a clean bowl for your frosting. Add the mascarpone, cream cheese, and butter. Begin whipping it on medium speed until it is smooth and free of lumps.

Then turn the mixer down to low while you add the powdered sugar since we aren’t ready for a blast of snow flurries to the face just yet. Once it is all incorporated add the bourbon and spices.Next, turn it up to medium high and whip for about 5 minutes, until it is fluffy, smooth, and fragrant.

Peach, Sage, and Whiskey Layer Cake

Now that you have all of your components, it is finally time to assemble the peach, sage, and whiskey layer cake.

We all know from my confessions in Speckled Easter Malt Cake, among many others, I am not a master cake decorator! So feel free to use your creativity to decorate this cake however you like. My go-to cake decorating stand is here.

Begin by setting a dollop of frosting on a cake board to hold the cake in place. Then put the first layer onto that cake board. Brush on simple syrup.

Then spread on a thin layer of frosting, followed by piping out a ring around the edge to hold in the filling. Scoop in half of the peach filling and spread to the “frosting wall”. Then repeat with the next cake round. Finish with the third cake. Do brush on syrup onto the third cake round before covering the cake in a final layer of frosting.

This cake should be chilled until ready to eat. Take it out about an hour before serving.