Instructions:

1. Pre-heat oven to 350°F
2. In a small bowl combine flour, baking powder, baking soda, chai tea powder, corn starch, cinnamon, nutmeg, cloves, ginger until fully combined and set aside.
3. In a large bowl combine sugars and butter and mix well.
4. Add in vanilla and eggs one at a time, mixing between additions.
5. Alternate adding flour and buttermilk in 3 parts starting and ending with the flour mixture.
6. Divide evenly into 3 9” pans.  Be sure to spray the pans with non-stick spray and optional line them with a piece of parchment paper.
7. Bake for 17-20 minutes, checking at the 17 minute mark.  Cake is finished  when an inserted toothpick comes out clean.
8. Remove from oven, turn over onto a wire rack and allow to cool before assembling the cake.

For the Purée

1. Either use fresh peaches, about 3 large peaches (which is my fav) or use canned (about 24 ounces), remove the seed and blend until completely puréed.
2. Add purée to a medium sized sauce pan and add sugar.
3. In a small separate bowl add the cornstarch and water and mix until the cornstarch is completely dissolved.
4. Turn on stove top to medium heat and add the slurry while continuing to mix.
5. Continue to mix until purée starts to thicken. 
6. Remove from heat and allow to completely cool.
7. After mixture cools, this step is optional but I loved the extra addition.  Cut a half of a peach into small bite size chunks and add it to the puree. 

For the crumb topping

1. Pre-heat oven to 525°F
2. In a medium sized bowl, combine sugars, flour and oats and mix until completely combined.
3. Add the melted butter and mix until it is crumbly.
4. Line a cookie sheet with parchment paper and spread the crumb mixture into one even layer.
5. Place in the oven for 5 minutes and allow to crisp.
6. Remove from oven, m set aside and allow to cool.

Assembly

1. Level each of the layers of the cake and then cut them in half, you will have a total of 6 layers when finished.
2. Place the initial layer on your cake dish and cover the top of that layer with the cream cheese frosting.
3. Add a thin layer of peach puree over the top and then add the next layer of cake.
4. This time add the same amount of frosting then top it off with a layer of the crumb mixture and then add the next layer.
5. The third layer should just be a thick layer of frosting, then add the next layer of cake.
6. Repeat that pattern until all the layers are used.
7. After the cake is assembled, frost the sides and top of the cake, I did a very thin layer, but do it how you like it.
8. ENJOY every bite of this cake, it is delicious!