I am trying to come up with a peach layer cake recipe for a friend's birthday. I'm thinking of adapting an applesauce cake recipe, but using mashed peaches instead of the a-sauce. Also, want to make a filling of boozy peaches to go between the layers. A) any feedback on whether subbing mashed peaches will work, and if the volume should be 1:1 for the applesauce, and b) suggestions on what booze to use on the peaches? Suggestions for specific recipes to use or adapt welcome. Thanks!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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