There’s something special about a cake that’s entirely made from scratch. Perhaps it’s knowing the work that goes into it or the memories of summer that come flooding back with each bite. This recipe works best with the ripest, juiciest peaches - added to both the batter and frosting for the perfect flavor of a summertime in the South. The trick to making the frosting is to cook down the peaches - reducing the water and concentrating the flavor without making the frosting too soft to hold up to icing the finished cake.
