Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh peaches, peeled and chopped
- For the brown sugar frosting:
- ½ cup unsalted butter, softened
- 1 ½ cups brown sugar, packed
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, beat sugar, vegetable oil, eggs, and vanilla until smooth. Gradually add buttermilk and mix well.
- Fold in peaches gently. Add dry ingredients in batches, stirring carefully until combined and batter is smooth and thick.
- Pour batter into prepared pan, smooth the top, and bake for 35-40 minutes until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, melt butter in a saucepan over medium heat. Add brown sugar and stir until bubbling and sugar dissolves.
- Remove from heat, stir in heavy cream, and let cool slightly. Mix in vanilla extract.
- Spread the brown sugar frosting evenly over cooled cake and let set for 30 minutes before serving.
Notes
- Use fresh peaches for the best flavor, but canned peaches can be used if drained well.
- For a richer caramel flavor, add a pinch of salt or a splash of dark rum to the frosting.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- Allow the cake to come to room temperature before serving for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380 Kcal
- Sugar: 42g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg