Bursting with juicy peaches and infused with warm cinnamon, this cake embodies the essence of comfort and freshness. The tender crumb, enriched with buttermilk and brown sugar, provides the perfect canvas to showcase the natural sweetness of ripe peaches.
Ingredients:
For the cake:
- Cooking spray
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup (2 sticks) softened butter
- 1 cup packaged light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 medium peaches, peeled, cored and chopped
For the glaze:
- 3/4 cup packaged light brown sugar
- 1/2 cup (1 stick) butter
- 1/4 cup whole milk
- 1/4 teaspoon kosher salt
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Method:
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Whisk in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
Gently fold in the chopped peaches with a spatula until evenly distributed.
Pour the mixture into the prepared baking tin and spread evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the centre comes out clean or just a few crumbs.
Remove the cake from the oven and allow to cool slightly while you prepare the icing.
Combine the brown sugar, butter, milk and salt in a medium saucepan over a medium heat.
Bring to the boil, stirring constantly. Cook for 2 minutes, stirring constantly.
Remove from the heat and whisk in the icing sugar and vanilla extract until smooth.
While the icing is still warm, pour it over the slightly cooled cake in the tin, spreading it evenly with a spatula.
Allow the cake to cool completely and the icing to set before serving.
Once the cake has cooled and the icing has set, cut into squares and serve.
