Brown Sugar Peach Cake
A delightful cake that combines tender peaches with the rich, caramel-like flavor of brown sugar, perfect for any occasion.
Ingredients
Main Ingredients
- 3-4 pieces ripe, juicy peaches (fresh or canned) Choose ripe peaches for the best flavor.
- 2 cups all-purpose flour
- 1 cup brown sugar (packed) Light or dark, depending on preference.
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 teaspoon cinnamon or nutmeg (optional) For a warm spice note.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- If using fresh peaches, peel and slice them into thin wedges. If using canned peaches, ensure they are well-drained.
- In a large bowl, whisk together the flour, baking powder, salt, and optional spices. Set aside.
Mixing
- In another mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Mix in the eggs, one at a time, along with the vanilla extract. Blend until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the flour mixture, mixing just until combined.
Baking
- Gently fold the prepared peaches into the batter, ensuring they’re evenly distributed without overmixing.
- Pour the batter into the greased baking pan and smooth the top with a spatula.
- Place the pan in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy!
Notes
For the best flavor, use ripe peaches. A touch of cinnamon or nutmeg can enhance the taste. Serve warm with ice cream or chilled for a refreshing treat. Drizzling caramel sauce adds extra indulgence. Avoid overmixing to prevent a tough cake, and allow cooling for perfect slices.