Description
Juicy peaches nestled in a brown sugar cake? This homemade masterpiece delivers summer vibes and comfort in every slice. No fancy skills required, just pure peachy goodness.
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (160ml) buttermilk, room temperature
- 3 cups fresh peaches, peeled and diced (about 4–5 medium peaches)
- 2 tablespoons granulated sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Butter and flour a 9-inch round cake pan and line bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat butter until creamy. Add brown sugar and beat for 3-5 minutes until fluffy and lighter in color.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- With mixer on low, add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix just until combined.
- Toss diced peaches with 1 tablespoon of flour, then gently fold into the batter.
- Pour batter into prepared pan and spread evenly. Sprinkle top with granulated sugar.
- Bake for 45-55 minutes, until a toothpick inserted in center comes out clean or with few moist crumbs.
- Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.