Peach Cobbler Cake
"This cake is a serious summer showstopper. First, there’s four layers of cake made with cornmeal for texture and yogurt for a little tanginess. They’re sandwiched together with a super delicious mascarpone cream, plenty of juicy sliced peaches, and my clumpiest streusel to complete the cobbler extravaganza. Make it for a birthday party, and you won’t need to bring a gift. Make it for a cookout, and prepare to watch people come up for seconds and thirds. Or make it for yourself for no reason at all, because it’s just that good...."
INGREDIENTS
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CAKE
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4 cups (482 g) all purpose flour
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2 cups (227 g) fine cornmeal
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1 tablespoon (12 g) baking powder
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1 teaspoon (6 g) baking soda
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1/2 teaspoon (2 g) fine sea salt
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1 cup (198 g) vegetable oil (or other neutral oil)
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1/2 cup (113 g) unsalted butter, melted
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2 cups (425 g) dark brown sugar
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6 large (340 g) eggs
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2 teaspoons (10 g) vanilla extract
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2 cups (454 g) plain full-fat yogurt
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EXTRA CLUMPY STRUSEL
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1 cup (120 g) all purpose flour
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1/2 cup (106 g) light brown sugar
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3/4 cup (75 g) old fashioned oats
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1/4 teaspoon (2 g) ground cinnamon
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10 tablespoons (142 g) cold unsalted butter, cut into 1/2 inch cubes
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FILLING + FINISHING
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3 medium (about 467 g) peaches, thinly sliced
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1 lemon, juiced
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1/3 cup (66 g) granulated sugar
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1/4 teaspoon almond extract
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12 ounces (341 g) mascarpone cheese
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1 cup (113 g) powdered sugar
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1 1/2 cups (341 g) heavy cream
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1 1/2 teaspoons (7 g) vanilla extract
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