Ingredients:

  • 3 cups (450g) fresh peaches, peeled and diced into 1/2 inch cubes
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tsp (5g) ground Korintje cinnamon
  • 1 tbsp (8g) cornstarch
  • 3 cups (375g) all-purpose flour, sifted
  • 1 ½ tsp (7g) baking powder
  • ½ tsp (3g) baking soda
  • 1 tsp (6g) fine sea salt
  • 1 cup (225g) unsalted butter, softened to 65°F
  • 1 ½ cups (300g) light brown sugar, packed
  • ½ cup (100g) granulated white sugar
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) pure vanilla bean paste
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • ½ cup (115g) unsalted butter (for frosting)
  • 1 cup (200g) dark brown sugar (for frosting)
  • 1/3 cup (80ml) heavy whipping cream (for frosting)
  • 1 tsp (5ml) vanilla extract (for frosting)
  • 2 cups (240g) confectioners' sugar, sifted (for frosting)

Instructions:

  1. Toss the diced peaches with lemon juice, cinnamon, and cornstarch in a small bowl. Set aside for 15 minutes to macerate and allow the cornstarch to bind the juices.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch professional-grade aluminum baking pan.
  3. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt.
  4. Using a stand mixer with a paddle attachment, cream 1 cup of softened butter with 1.5 cups light brown sugar and 0.5 cup granulated sugar on medium-high speed until light and aerated (about 4 minutes).
  5. Add eggs one at a time, beating well after each addition. Incorporate the vanilla bean paste.
  6. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined.
  7. Gently fold the macerated peaches and any accumulated juices into the batter by hand.
  8. Spread batter into the prepared pan and bake for 45 minutes, or until a tester inserted into the center comes out clean.
  9. Prepare the frosting: In a heavy-bottomed saucepan, melt 0.5 cup butter with dark brown sugar and heavy cream. Bring to a gentle boil for 2 minutes, then remove from heat. Whisk in vanilla and confectioners' sugar until smooth.
  10. Pour the warm frosting over the cake immediately and smooth with an offset spatula. Let set before slicing.