Ingredients:

  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups fresh peaches, sliced into ¼” wedges
  • ½ cup unsalted butter
  • ½ cup packed brown sugar
  • ¼ cup heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan with butter or parchment paper.
  2. In a large bowl, beat the softened butter and brown sugar together until the mixture is fluffy and pale.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk until the batter is smooth.
  4. Gently stir in the flour, baking powder, and salt. Mix only until the white streaks of flour disappear.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Arrange the sliced peaches on top of the batter, pressing them lightly into the surface.
  7. Bake for 25–30 minutes until the edges pull slightly away from the pan and the cake is mahogany colored.
  8. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. In a small saucepan, combine butter, brown sugar, and heavy cream. Bring to a gentle boil over medium heat, stirring constantly.
  10. Remove from heat immediately and stir in the vanilla and powdered sugar until the frosting is glossy and smooth.
  11. Pour the warm frosting over the slightly cooled cake, spreading it evenly to the edges.