Brown Sugar Peach Cake

As is often our habit, last week Bunneh and I got a Bountiful Basket.  We have been working very hard to make sure that we use the fruit and vegetables from our baskets more thoroughly so we have very little waste.  Part of this last basket was a handful of beautiful peaches and I knew I wanted to make something wonderful.  My thoughts started with peach ice cream, but then I found a recipe for a beautiful looking peach cake over at A Farmgirl Dabbles.  I was intrigued by the idea, particularly with a sugarry cinnamon crust topping it off.  I made a few adjustments, mostly in the addition of some Ultra Gel which helped to balance the moisture in the cake and hold it for altitude.  This is much more of a coffee cake texture than a standard chocolate cake.  Perfect for breakfast!

So this is her Perfect Peach cake with adjustments.  🙂

Brown sugar peach cake

Brown Sugar Peach Cake

2/3 c. butter
1 1/2 c. packed brown sugar
2 large eggs
1 tsp. vanilla

1 cup white flour

1 cup wheat flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
3 cups chopped fresh peaches (from about 3 large peaches)

2 tsp Ultra Gel
1/4 c. sugar
1 tsp. cinnamon (fresh ground is wonderful)

Preheat oven to 350°.  Grease and flour a 9 x 13 pan.  Beat the butter and brown sugar in a stand mixer until light and fluffy.  Beat in the eggs one at a time and vanilla.  In a medium bowl, stir together the flour, baking soda, salt and Ultra Gel.  Gradually add flour mixture to the creamed butter, alternating with the buttermilk. Begin and end with the flour mixture.  Gently stir in the peaches by hand.  Pour the batter into the pan.  Sprinkle cinnamon sugar over the top. Bake for about 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.

Servings:  12 to 14


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