Peach Cake with Brown Sugar Icing: 1h 20m

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your baking pan and line it with parchment paper for a clean release.
2. In a medium bowl, sift together the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until no clumps remain.
3. Using a mixer, beat the softened butter and Greek yogurt until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract, ensuring the emulsion is smooth.
5. Slowly fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; do not overmix.
6. Gently stir in the diced peaches, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 50–60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan before icing to prevent the glaze from melting.
10. In a small saucepan, combine butter, brown sugar, and cream. Bring to a gentle boil over medium heat, stirring constantly for 2 minutes until the sugar is fully dissolved.
11. Remove from heat and stir in powdered sugar, vanilla extract, and a pinch of salt until smooth. Pour over the cooled cake.