Description
A delightful cake featuring ripe peaches and rich brown sugar, topped with a silky buttery caramel icing.
Ingredients
Scale
- 3–4 ripe peaches
- 1 cup (2 sticks) unsalted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup full-fat Greek yogurt
- 1 teaspoon lemon juice
- For the icing: 6 tablespoons unsalted butter, 1/2 cup dark brown sugar, 1/4 cup heavy cream, 1 cup confectioners’ sugar, pinch of flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square pan.
- Slice peaches and toss with brown sugar and lemon juice.
- Cream butter, dark brown sugar, and granulated sugar till fluffy. Add eggs and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and yogurt to the butter mixture, mixing gently.
- Spoon half the batter into the prepared pan and layer with half of the peaches. Add remaining batter and top with remaining peaches and sugar.
- Bake for 40-50 minutes until edges are golden and a toothpick comes out clean.
- For the icing, melt butter, add brown sugar and cream, then whisk in confectioners’ sugar to desired consistency.
- Drizzle icing over warm cake and allow to cool slightly before transferring to a rack.
Notes
For extra depth, brown the butter before creaming it with sugar. Use room temperature ingredients for better emulsification.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: peach cake, brown sugar, caramel icing, dessert, summer, fruit cake
