You all know how much I love a good cake, right? Well let me tell you, this one is one of the most delicious cakes I’ve ever tasted. I mean, just look at the title. My mom had found this one in a Southern Living magazine and we knew we had to try it. While it did take a while, particularly when it came to straining the pureed peaches, it was so worth it. Anything with brown sugar in it is worth it, but when it’s centered around a whole cake, you know you’re in for a nice treat. Check out the recipe below! I hope you enjoy it!
INGREDIENTS
CAKE:
1 cup butter, softened, plus more for greasing pans
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
3 cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups whole buttermilk
2 teaspoons vanilla extract
FROSTING:
1 1/2 cups butter
5 peaches, peeled and coarsely chopped (about 1 1/2 lb.)
1/2 teaspoon salt
3 (16-oz.) pkg. powdered sugar
3 teaspoons vanilla extract
8 to 9 tablespoons whole milk
INSTRUCTIONS
FOR CAKE:
1. Preheat oven to 350°F.
2. Beat butter with a heavy-duty stand mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
3. Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl until well blended. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Beat in vanilla extract. Pour batter into 3 greased (with butter) and floured 9-inch round pans.
4. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 19 to 24 minutes. Cool in pans on wire racks 10 minutes, and remove from pans. Cool completely on wire racks, about 1 hour.
5. Use a small offset spatula to spread Peach Buttercream between layers and on top and sides of the cake. Garnish top with peach slices.
FOR FROSTING:
1. Cook butter in a small heavy saucepan over medium, stirring constantly until butter begins to turn golden brown, 8 to 10 minutes. Immediately remove the pan from heat, and pour the butter into a small freezer-proof bowl. Cover and chill until butter is cool and begins to solidify (about 1 hour).
2. Meanwhile, process peaches in a food processor until completely smooth. Pour peaches through a fine-mesh strainer into a bowl, and discard solids. Place strained peaches in a small heavy saucepan over medium. Cook, stirring often until reduced to 1/2 cup, 10 to 15 minutes. Cool completely, about 20 minutes.
3. Beat together cooled butter and salt with a heavy-duty stand mixer on medium speed until creamy. Gradually add powdered sugar alternately with reduced peaches (about 6 tablespoons), vanilla, and 8 tablespoons milk, beating well after each addition. If needed, add up to 1 additional tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
***I do not own this recipe. Click below for original recipes from SouthernLiving.com
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