Print

Brown Sugar Peach Cake

Brown Sugar Peach Cake
Print Recipe

Brown Sugar Peach Cake is a moist, tender, and flavorful dessert that perfectly balances the rich caramel notes of brown sugar with the natural juiciness of fresh peaches. Ideal for any occasion, this cake offers a comforting and refreshingly fruity taste, simple preparation, and versatility to adapt to seasonal ingredients or special dietary needs.

Ingredients

Scale

Main Ingredients

  • 2 to 3 ripe fresh peaches, peeled and sliced into thin wedges
  • 1 tablespoon brown sugar (for tossing peaches)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (divided)
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar (preferably dark brown sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk or yogurt

Instructions

  1. Prepare the Peaches: Peel and slice fresh peaches into thin wedges. Toss them lightly with a tablespoon of brown sugar and a sprinkle of cinnamon to enhance their natural sweetness and juiciness.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, salt, and cinnamon to ensure even distribution and a light, airy cake texture.
  3. Cream Butter and Brown Sugar: Using a stand or hand mixer, cream the softened butter with the brown sugar until the mixture is light and fluffy, incorporating air essential for a tender cake.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition, then add vanilla extract to create a smooth, rich batter base.
  5. Incorporate Dry Ingredients and Milk: Alternately add the dry ingredient mixture and milk to the creamed butter and sugar, starting and ending with the dry mix. Mix gently to avoid overworking the batter.
  6. Fold in Peaches: Carefully fold in the brown sugar-coated peach slices, evenly distributing them without breaking the fruit down.
  7. Bake: Pour the batter into a greased or parchment-lined baking pan. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Serve warm or at room temperature for best flavor and texture.

Notes

  • Use ripe peaches for optimal natural sweetness and juiciness.
  • Do not overmix the batter to keep the cake tender and avoid toughness.
  • Dark brown sugar provides a richer caramel flavor compared to light brown sugar.
  • Check the cake a few minutes before the timer ends to avoid overbaking and drying out.
  • Let the cake rest after baking to improve moisture distribution and flavor melding.

Nutrition

Keywords: brown sugar peach cake, peach dessert, moist peach cake, summer cake, seasonal peach recipe, homemade peach cake

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