Brown Sugar Layer Cake with Peach Buttercream


For this cake make sure you use high-quality butter, one that tastes great and has high fat and low water content. For the frosting use, fresh juicy peaches chopped and whipped into this buttercream frosting.


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
½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 ¼ cups whole buttermilk
2 teaspoons vanilla extract
Fresh peach slices


Preheat oven to 350°F. 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.

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.

Bake in preheated oven until a wooden pick inserted in 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.

Use a small offset spatula to spread Peach Buttercream between layers and on top and sides of cake. Garnish top with peach slices.




Peach Buttercream Frosting


1 ½ cups butter
5 peaches, peeled and coarsely chopped (about 1 1/2 lb.)
½ teaspoon salt
3 (16-oz.) pkg. powdered sugar
3 teaspoons vanilla extract
8 to 9 tablespoons whole milk

Cook butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 8 to 10 minutes. Immediately remove pan from heat, and pour butter into a small freezer-proof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.

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.

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.



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