Ingredients
Scale
- 4 ripe peaches, peeled and sliced
- 1 cup light brown sugar
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk or milk
Instructions
- Start by peeling and slicing the ripe peaches. Toss the slices with 1/4 cup of brown sugar and set aside to allow the flavors to meld while you prepare the batter.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- Sift together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, alternating with buttermilk, and mix until just combined.
- Pour half of the batter into a greased 9-inch cake pan. Spread half of the prepared peach slices evenly over the batter. Repeat with the remaining batter and peaches, creating a layered effect.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before serving.
Notes
- Use ripe, juicy peaches such as Freestone or Clingstone for the best flavor and texture.
- Drain canned peaches well and consider reducing sugar if using canned, as they tend to be sweeter.
- Ensure peaches are coated with sugar to avoid sogginess and maintain the cake’s structure.
- Can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days. Freezing slices is also an option for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg