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Brown Sugar Peach Cake

Brown Sugar Peach Cake

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  • Author: Lina
  • Total Time: 1 hour 10 minutes
  • Yield: 8 to 10 servings 1x
  • Diet: Gluten Free (when made with gluten-free flour blend)

Description

Brown Sugar Peach Cake is a moist, tender dessert that beautifully combines juicy fresh peaches with the deep caramel flavors of brown sugar. This cake features a soft crumb, warm aromatic notes from vanilla and cinnamon, and is easy to prepare with simple pantry ingredients. Perfect for any season, it can be served alone or paired with whipped cream or ice cream, making it a delightful treat for family gatherings or cozy moments.

Ingredients

Scale

Main Ingredients

  • 2 to 3 fresh peaches, washed, peeled, and sliced (ripe but firm)
  • 1 cup packed brown sugar (light or dark, according to preference)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk or buttermilk, at room temperature

Instructions

  1. Prepare Your Ingredients: Wash, peel, and slice the fresh peaches, ensuring they are ripe but firm to prevent excess moisture. Preheat the oven to 350°F (175°C) and grease your baking pan thoroughly to avoid sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon (if using), and salt, ensuring even distribution of leavening agents for a well-risen cake.
  3. Cream Butter and Brown Sugar: Using a mixer, beat the softened butter with brown sugar until the mixture is light and fluffy, incorporating air that will make the cake tender.
  4. Add Eggs and Vanilla: Beat the eggs into the butter mixture one at a time, then add the vanilla extract. This adds structure and a lovely aroma to the batter.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry mixture and milk (or buttermilk) to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid a dense texture.
  6. Fold in Peaches: Gently fold in the peach slices to evenly distribute them without breaking their shape.
  7. Bake: Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown with an irresistible aroma.
  8. Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before slicing to help it set and make serving easier.

Notes

  • Use ripe but firm peaches to prevent overly watery batter.
  • Do not overmix the batter; mix only until combined to keep the cake light and fluffy.
  • Light or dark brown sugar can be used depending on desired caramel flavor intensity.
  • Test doneness by inserting a toothpick in a few spots due to the presence of peaches.
  • Bring eggs, butter, and milk to room temperature for even mixing and better texture.
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 60 mg

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Find it online: https://delectablemeal.com/brown-sugar-peach-cake/