Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) light brown sugar, packed
  • 1 tbsp (8g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs
  • 1 cup (240ml) low-fat buttermilk
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) fresh peaches, peeled and sliced
  • 1/4 cup (55g) light brown sugar
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (30ml) milk
  • 1/2 tsp (2g) cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper.
  2. Slice fresh peaches into uniform 1/4-inch wedges and pat dry with a paper towel to remove excess moisture.
  3. In a large bowl, beat softened butter and 150g brown sugar until pale and fluffy (about 2-3 minutes).
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Alternately add the flour mixture (flour, baking powder, salt) and the buttermilk, mixing on low speed until just combined.
  6. Spread the batter evenly into the prepared pan and gently press peach slices into the top in a decorative pattern.
  7. Bake for 25-30 minutes until the edges pull away from the sides.
  8. Prepare the glaze by combining 55g brown sugar, 30g butter, milk, and cinnamon in a small saucepan over medium heat until melted and smooth.
  9. Drizzle the warm glaze over the baked cake and allow to cool on a wire rack.