Description
A tender, moist American dessert combining brown sugar’s caramel depth with fresh peaches. Buttermilk base ensures a velvety crumb, while optional frosting adds silky sweetness. Perfect for summer gatherings or cozy dinners.
Ingredients
1 1/2 cups packed light brown sugar
1 cup unsalted butter, softened
3 large eggs, room temperature
2 tsp vanilla extract
2 cups all-purpose flour (or gluten-free blend)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 cups buttermilk (or non-dairy substitute)
3 medium peaches, peeled and diced
1 cup powdered sugar (for frosting)
1/2 cup heavy cream or coconut cream (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Add vanilla and stir to combine.
Sift in flour, baking powder, baking soda, and salt. Mix until just incorporated.
Alternately add buttermilk and peaches in batches to the batter. Blend gently to avoid overmixing.
Pour batter into prepared pan and smooth top.
Bake 45-50 minutes, until a toothpick inserted in center comes out clean.
Let cool completely before preparing optional frosting: whisk powdered sugar with cream until smooth.
Notes
For gluten-free version, use certified gluten-free flour blend.
Diced peaches can be frozen, thawed, and well-drained in a pinch.
Top with toasted pecans for textural contrast.
Store in airtight container up to 2 days; refrigerate frosting separately.
Nutrition
- Serving Size: 1 slice with 2 tbsp frosting
- Calories: 250
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg