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Brown Sugar Cake with Fresh Peaches

Ingredients

  • 3 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup 12 Tbsp. unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar packed
  • 4 large eggs at room temperature
  • 2 tsp. vanilla extract
  • 1 1/2 cups whole or 2% milk

Frosting and filling:

  • 2-3 ripe fresh peaches, peeled and sliced
  • 1/2 cup peach jam
  • Creamy Almond Frosting recipe below

Creamy Almond Frosting

Ingredients

  • 1/2 cup 1 stick butter
  • 2-3 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract optional
  • about 2 Tbsp. heavy cream or a few teaspoons milk

Instructions

  1. Preheat oven to 350 degrees F. (For high altitude–375 degrees F.)
  2. Grease and flour two 8? or 9? round baking pans* and line with parchment or waxed paper.
  3. Whisk dry ingredients in a bowl and set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat the shortening and sugar until very light and fluffy. Scrape down the sides and add the eggs one at a time, beating well and scraping the bowl down after each addition. Add the vanilla extract.
  5. Starting and ending with the dry ingredients, add the dry ingredients alternately with the milk. Only beat until combined. Remove bowl from mixer base and scrape the sides and bottom with a large silicone or rubber spatula to make sure all the ingredients are completely incorporated.
  6. Divide the batter evenly between the baking pans.
  7. Bake for 35-40 minutes, checking after 30 minutes. The tops will be lightly golden and springy to the touch. (Insert a cake tester into the center–only a few moist crumbs should cling to the tester.)
  8. Let cool for a few minutes in the pan, then remove to a wire rack to finish cooling.

Creamy Almond Frosting

Instructions

  1. Beat the butter at high speed with an electric mixer. Add 1 cup of the powdered sugar and the extracts (if using). Beat until light and fluffy. Add the remaining powdered sugar alternating with the cream (no more than 1-2 tsp. at a time), until you reach the desired texture. The frosting should be light and creamy.