Description
This recipe yields a moist peach cake topped with a rich brown sugar frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped fresh peaches
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in chopped peaches.
- Pour batter into prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool completely in the pan on a wire rack.
- For the frosting, in a medium saucepan, melt 1/2 cup softened butter over medium heat.
- Stir in brown sugar and 1/4 cup granulated sugar. Bring to a boil, stirring constantly. Boil for 1 minute.
- Remove from heat and stir in heavy cream and 1 teaspoon vanilla extract.
- Gradually whisk in powdered sugar until smooth and creamy.
- Spread frosting over the cooled cake.
Notes
- Ensure peaches are ripe for best flavor.
- Do not overmix the cake batter.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American