Description
A delightful peach cake topped with rich brown sugar frosting that captures the flavors of summer.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and diced
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan to ensure the cake releases easily once baked.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing after each addition. Stir in vanilla extract and buttermilk until well combined.
- Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined.
- Fold in the diced peaches gently to avoid breaking them down.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake completely before frosting it.
- For the frosting, beat together the brown sugar and softened butter until smooth. Gradually mix in powdered sugar and milk until creamy. Stir in vanilla.
- Frost your cooled cake generously and enjoy!
Notes
For a tangy twist, you can replace buttermilk with Greek yogurt. Store in an airtight container or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg