Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl add softened butter, avocado oil, and sugar. Mix with an electric mixer with beater attachments on low speed for 2 minutes. It should be creamy and well-combined.

Add eggs one at a time, beating until completely combined.

Add in vanilla, sourdough discard, milk, sour cream, salt, and baking powder. Mix on low-speed just until combined. Do not over mix.

Add in flour (a little at a time) and mix on low speed just until combined. Do not over mix.

Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits.

Grease and flour a 9x9” baking pan (aka brownie pan).

Pour cake batter onto the prepared pan. Spread evenly with a spatula to fill the entire pan.

Bake for 22-25 minutes or until a toothpick comes out clean. (While the cake cooks you can start making the peach pie filling.)

When cake is baked, pull out of the oven and let sit in the pan to cool for 5 minutes.

Use a spatula to loosen the edges from the pan. Place parchment paper on top of the cake then a cooling rack and turn upside down so the cake is now sitting on the parchment lined cooling rack.

Let sit and cool completely.

(Do this while your cake bakes)

Rinse peaches with water and pat dry. Then slice each peach in half to remove the seeds (you don’t need to remove the peel)

Slice each peach half into slices then cut those slices twice to make chunks.

Add peach chunks, sugar, lemon juice, and cinnamon to a pot and cook on medium for 10 minutes, stirring occasionally.

Once timer goes off, mix cornstarch and water in a small bowl and add to cooked peach filling.

Stir continuously over medium heat for 1 minute then take off burner when filling is thickened.

Set aside to let filling cool.

(Do this while the cake and peach filling cool)

Place a large mixing bowl into the freezer for 5 minutes.

After chilling, take the bowl out of the freezer and add cream, cane sugar, and vanilla.

Using a whisk attachment on a stand mixer or handheld mixer, whisk the mixture on medium-high for about 2 minutes or until soft peaks form (whipped cream stays on whisk but slouches down, doesn't stick out straight).

Set aside.

At this point the cake and peach pie filling are cooled down (it's ok if they're still a little warm) and the whipped cream is made.

Now slice the fresh peach into chunks and set aside.

Slice the cake into cubes (about 1” cubes). Set aside.

Grab your mason jars or the glasses you want to use. (This recipe makes 3, 16oz mason jars.)

Start assembling the trifles one at a time by adding a few spoonfuls of whipped cream to the bottom of each glass. Spread it out to the edges of the glass.

Next add in a layer of cake cubes to cover the whipped cream in each glass. Make sure they’re up against the edges of the glass.

Now add a few spoonfuls of peach pie filling on top of the cake in each glass. Again make sure the filling gets spread out to the glass.

Then repeat to create a second set of layers in each (whipped cream, cake, peach pie filling).

Top each trifle with a few more spoonfuls of whipped cream and a handful of fresh peach chunks.

You can enjoy them now but they’re best when refrigerated for at least 2 hours. They're good for up to 3 days in the fridge. Enjoy!