Can we talk about cake for a minute? I recently had made the husband a Milky Way layered cake for his birthday and I had forgotten how much I love making (and eating) cakes. First of all, I love cake. I grew up in the deep south and cake was a symbol of so many things. If you were having a party, baby/wedding shower, there was cake. If there was a potluck at church, you had many varieties of cake. If there was a death in the family, you had cake on your doorstep. If someone was sick or welcoming a new baby in their home, cake found its way to your house. It is such a symbol of celebration and hospitality. I feel like in current times, we’ve modernized the desserts of parties with smaller and easier-to-hold cupcakes, petit-fors, bars and macaroons. Don’t get me wrong, I have made cupcakes for literally EVERY party I have ever thrown (see here, here & here). But there is something that takes me back to childhood and brings me a sense of nostalgia I’ve been craving lately, when I think about a good ol’ layered cake. Can we bring it back??
I am going to bring it back today with a summer-themed cake I knew I had to try! As I was perusing my latest Southern Living magazine, (my mom got me a subscription for Christmas and I never knew how much joy it brings me to sit with a cup of coffee and look through every month) I came across this cake recipe and it sounded so amazing, I really wanted to try it. Plus, it gave me an excuse to buy and use my must-have Peach Truck Peaches.
White Plate / Gold Flatware / Tea Towel
See below for step x step instructions (with pictures) on how to make Brown Sugar Cake with Peach Frosting and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Preheat oven to 350 degrees. Prepare 3 (9″ pans) by greasing and dusting with flour. I actually used 6″ pans for this one, because I wanted a smaller cake and I think they look prettier. I also put parchment in the bottom of my pans, because it just helps to ensure it comes out ok. Set aside.
STEP 2: Cream butter until light & fluffy.
STEP 3: Add sugars and beat until light & fluffy.
STEP 4: Beat eggs, 1 at a time, into the butter/sugar mixture.
STEP 5: In a medium bowl, add flour, baking powder, cinnamon, salt and baking soda and whisk until combined.
STEP 6: Add flour and buttermilk to the butter/sugar mixture alternately, beginning and ending with flour, beating until just combined after each addition.
STEP 7: Add vanilla and beat until just combined.
STEP 8: Divide batter between prepared pans. I filled 4 (6″) pans.
STEP 9: Bake for 18-25 minutes or until toothpick comes out clean from center.
STEP 10: Allow cakes to cool in their pans for about 10 minutes and then invert onto a wire rack to cool completely.
STEP 11: While cakes are cooling, prepare the frosting.
STEP 12: Place sticks of butter in a small saucepan over medium heat and cook until it turns golden brown. It will take about 8-10 minutes. Stir the whole time.
STEP 13: Remove from heat, cover and place in refrigerator for about an 1 hour until it starts to solidify again.
STEP 14: Peel and chop up peaches.
STEP 15: Place peaches in a food processor or blender and puree until smooth.
STEP 16: Pour the puree through a fine mesh sieve to discard solids.
STEP 17: Place the puree into a small sauce pan over medium heat and cook to reduce mixture. This will take 10-15 minutes. Set aside to cool.
STEP 18: Place solid butter into a stand mixer with salt and mix.
STEP 19: Add about 2 cups of powdered sugar and mix.
STEP 20: Add the peach puree (about 1/2 cup) and mix.
STEP 21: Add about 8 tablespoons of milk and the vanilla and mix.
STEP 22: Continue to add powdered sugar by the cup until you get the right consistency. Add more milk if needed.
STEP 23: Frost the cake and enjoy!
White Plate / Gold Flatware / Tea Towel
Products I used:
White Plate // Gold Flatware // Tea Towel
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Printable Recipe:
Brown Sugar Cake with Brown Butter Peach Frosting
Ingredients
Brown Sugar Cake
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 teaspoons vanilla
Brown Butter Peach Frosting
- 1 1/2 cups butter
- 5 peaches
- 1/2 teaspoon salt
- 8-10 cups powdered sugar
- 3 teaspoons vanilla extract
- 8-10 whole milk
Instructions
- Preheat oven to 350 degrees. Prepare 3 (9") cake pans by greasing and dusting with flour. Set aside.
- Cream butter until light and fluffy.
- Add sugars and beat until light and fluffy.
- Beat eggs, 1 at a time, into a butter/sugar mixture.
- In a medium bowl, add flour, baking powder, cinnamon, salt and baking soda and whisk until combined.
- Add flour and buttermilk to the butter/sugar mixture alternately, beginning and ending with flour, beating until just combined after each addition.
- Add vanilla and beat until just combined.
- Divide batter between prepared pans.
- Bake for 18-25 minutes or until toothpick comes out clean from center of cake.
- Allow cakes to cool in their pans for about 10 minutes and then invert onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting.
- Place sticks of butter in a small saucepan over medium heat and cook until it turns golden brown. It will take about 8-10 minutes. Stir the whole time.
- Remove from heat, cover and place in refrigerator for about an 1 hour until it starts to solidify again.
- Peel and chop up peaches.
- Place peaches in a food processor or blender and puree until smooth.
- Pour the puree through a fine mesh sieve to discard solids.
- Place the puree into a small saucepan over medium heat and cook to reduce mixture. This will take 10-15 minutes. Set aside to cool.
- Place solid butter into a stand mixer with salt and mix.
- Add about 2 cups of powdered sugar and mix.
- Add the peach puree (about 1/2 cup) and mix.
- Add about 8 tablespoons of milk and the vanilla and mix.
- Continue to add powdered sugar by the cup until you get the right consistency. Add more milk if needed.
- Frost the cake and enjoy!
Notes
Adapted from Southern Living Magazine
