Ingredients
Scale
- 2 cups of fresh peaches, peeled and sliced
- 1 ½ cups of all-purpose flour
- ¾ cup of packed brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk or milk
- Optional: cinnamon or nutmeg for added flavor
Instructions
- Peel, pit, and slice the fresh peaches; toss slices with a little brown sugar and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and optional spices.
- Cream together softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in the sliced peaches into the batter.
- Pour the batter into a greased 9-inch round cake pan and smooth the top.
- Bake at 350°F (175°C) for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 15 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature, garnished with fresh peach slices or powdered sugar if desired.
Notes
- Using ripe peaches will enhance the flavor and texture of your cake.
- Adjust the amount of brown sugar according to your sweetness preference.
- For a gluten-free version, substitute with gluten-free flour and ensure all ingredients are gluten-free.
- To keep leftovers moist, store in an airtight container or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg