It’s ugly, but tastes good. It may have peaches in it, but don’t let it fool you – it is not healthy in any way. This thing is loaded with sugar and butter frmo top to bottom, and not even the sliced peaches can make up for how deliciously bad for you it is.
- 2.25 cups all-purpose flour
- 1 cup real butter at room temperature
- 3 eggs
- 1 cup sour cream
- 0.5 teaspoon baking soda
- 1.5 cups sugar
- 2 teaspoon vanilla
- 3 fresh peaches – peeled, cored, sliced
- A small handful of brown sugar
- 1 cup room temperature butter
- 3 tbsp milk
- 6 cups powdered sugar
- 2 tsp vanilla
Mix all ingredients except the peaches together. Blend well. Grease and flour two round 9-inch pans. Toss the sliced peaches in the brown sugar, get them coated well. It will be very sticky. Line the bottom of each pan with the sugared peaches. Pour the batter on top. Bake at 325 degrees for about 40-45 minutes, or until browned. Once the cake halves have cooled, turn one upside down out of the pan so the peaches are facing up. Ice with the traditional buttercream frosting, then flip the second cake layer onto it. Bam – done.