Peach Cake with Buttercream Frosting
Ingredients
- 2 cups All Purpose Flour or 1:1 Gluten Free Mix
- 1 1/2 cups Granulated Sugar
- 3 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Melted Butter or desired oil
- 3/4 cup puréed peaches
- 1 cup buttermilk (or plant based milk + 1 tbs vinegar)
- 1/3 cup freeze dried peach powder
Buttercream frosting
- 1 cup Unsalted Butter (softened) - dairy or plant based
- 5-6 cups powdered sugar - depending on desired consistency
- 1/4 cup heavy cream - or full fat coconut milk
Preparation
Preheat oven to 350°. Grease a 9” springform pan and line with parchment paper. Set aside.
Combine all ingredients in a mixing bowl. Mix by hand or with an electric mixer until evenly combined and lump free.
Pour the batter into your pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out cleanly.
Allow the cake to cool for 20 minutes before carefully transferring to a wire rack to finish cooling.
Frosting assembly
Add the butter to the bowl of your stand mixer fitted with the whisk attachment.
Turn the mixer on low and add in the powdered sugar 1/2 cup at a time.
Once you’ve added 2 cups of sugar, add in a splash of cream.
Continue adding sugar until desired consistency is achieved. If the frosting is too thick, add more cream.
Tips
Don't like peaches? Substitute with apple, strawberry, banana, or other fruits.
This recipe is versatile and can be made gluten-free or dairy-free using the suggested alternatives.
