Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9x13-inch cake pan.
- In a large bowl, mix flour, baking soda, salt, and brown sugar.
- Add softened butter and mix until crumbly and combined.
- Incorporate eggs and milk, one at a time, until a smooth batter forms.
- Fold in chopped peaches gently.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing by combining melted butter, brown sugar-style erythritol blend, and a pinch of salt. Stir in vanilla extract.
- Once the cake is out of the oven, let it cool slightly, then pour the warm icing over the top.
- Allow the cake to cool completely before slicing and serving.
Notes
To make it keto-friendly, replace 1 cup of flour with a 3:1 mix of almond flour and coconut flour. Use a brown sugar-style erythritol blend for the sweetener.
For a higher protein version, substitute half the all-purpose flour with unflavored whey protein isolate and add 2-3 extra tablespoons of milk to keep the batter moist.
Fresh peaches can be swapped with canned peaches (no sugar added) if out of season.
Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days.
For a higher protein version, substitute half the all-purpose flour with unflavored whey protein isolate and add 2-3 extra tablespoons of milk to keep the batter moist.
Fresh peaches can be swapped with canned peaches (no sugar added) if out of season.
Store any leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days.