Description
This Brown Sugar Peach Cake is a moist and flavorful dessert that captures the sweet and juicy essence of fresh peaches. Made with a tender crumb, flavored with cinnamon and brown sugar, and topped with a crunchy brown sugar layer, it’s a delightful treat perfect for summer gatherings or a cozy dessert any time of year.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Fruit
- 2 cups fresh peaches, peeled and diced
Topping
- 2 tablespoons brown sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spice.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with 1 cup of packed brown sugar until the mixture becomes light and fluffy, which will help incorporate air for a tender cake.
- Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in vanilla extract followed by the sour cream to add moisture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter and producing a tough cake.
- Add Milk and Peaches: Pour in the milk and gently fold in the peeled and diced fresh peaches, distributing the fruit evenly throughout the batter.
- Transfer to Pan and Top: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining 2 tablespoons of brown sugar over the top to create a sweet, slightly crunchy topping.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan before slicing. Serve as is or with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Use fresh ripe peaches for the best flavor; however, drained canned peaches can be substituted when fresh are unavailable.
- For added texture, consider folding in 1/2 cup chopped pecans or walnuts into the batter.
- This cake pairs beautifully with whipped cream or vanilla ice cream, enhancing its flavor and texture.
