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 chopped
Instructions
- Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a stand mixer or hand mixer, beat the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Gently fold in the chopped peaches.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- To make the frosting, melt the butter and brown sugar over low heat, stirring constantly until smooth. Remove from heat and cool slightly.
- Transfer the mixture to a bowl, gradually add powdered sugar and milk or heavy cream, beating until fluffy. Stir in vanilla extract.
- Level the cooled cake if needed. Place the first layer on a serving plate and spread with frosting. Add the second layer, apply a thin crumb coat, chill for 15 minutes, then frost the top and sides.
Notes
- Thaw and drain frozen peaches before folding into batter for best results.
- Use a gluten-free flour blend to make this gluten-free peach cake.
- Best enjoyed within 2-4 days of baking; store covered in an airtight container at room temperature or refrigerated.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of cake)
- Calories: 350 kcal Kcal
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg