Ingredients:
For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or buttermilk for extra tang)
1/2 cup milk
1 1/2 cups fresh peaches, peeled and chopped (about 2 medium peaches)
For the caramel sauce:
1/2 cup unsalted butter
1 cup packed brown sugar (light or dark)
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
For the peach topping:
2 large peaches, peeled and sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice (optional, to keep peaches from browning)
Instructions:
1. Prepare the peaches:
Start by prepping the peaches. Peel and chop 1 1/2 cups of peaches for the cake batter and set aside.
For the topping, peel and slice 2 peaches. Toss them with 2 tablespoons of granulated sugar and a tablespoon of lemon juice (if using) to bring out their juices. Set them aside to macerate while you prepare the cake.
2. Make the cake batter:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients in batches, alternating with the sour cream (or buttermilk) and milk. Start and end with the dry ingredients. Mix just until combined—don’t overmix.
Gently fold in the chopped peaches using a spatula.
3. Bake the cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Make the caramel sauce:
While the cake is cooling, make the homemade caramel sauce.
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and bring the mixture to a gentle simmer, stirring constantly to dissolve the sugar.
Once the mixture starts to bubble, let it simmer for 2-3 minutes without stirring.
Carefully add the heavy cream to the caramel (it may bubble up). Stir continuously and cook for another 2 minutes until the sauce thickens slightly.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Set the caramel aside to cool slightly. The sauce will continue to thicken as it cools.
5. Assemble the cake:
Once the cake has cooled, carefully slice it in half horizontally if you want to create layers (optional). Otherwise, you can serve it as a single-layer cake.
Place the first layer on a serving plate. Spoon a portion of the caramel sauce over the cake layer, allowing it to soak into the cake slightly.
Arrange the macerated peach slices on top of the cake, then drizzle with more caramel sauce.
If you have a second layer, place it on top of the peaches and repeat the process with more caramel sauce and peaches.
6. Serve:
Drizzle the remaining caramel sauce over the top of the entire cake and serve immediately.
For extra indulgence, serve with whipped cream or vanilla ice cream on the side.
Tips:
For extra moistness: If you prefer an even more moist cake, you can brush the baked cake layers with a little of the leftover caramel sauce before assembling.
Caramel storage: If you have leftover caramel sauce, it can be stored in the fridge for up to a week. Simply reheat it in the microwave or on the stovetop before serving.
Peach alternatives: If fresh peaches aren’t in season, you can substitute with canned peaches (drained and chopped) or even frozen peaches (thawed and drained) for a similar effect.