Description
This Easy Brown Sugar Peach Cake combines juicy, fresh peaches with a tender, moist cake enriched by brown sugar and warm cinnamon. Perfect for a simple dessert or afternoon treat, this cake offers a delightful balance of sweet and fruity flavors with a slightly crunchy sugar topping.
Ingredients
Scale
Fruit
- 2 cups fresh peaches, peeled and chopped (about 3 medium peaches)
Batter
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon cinnamon (optional, for extra flavor)
Topping
- 1 tablespoon granulated sugar (for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a medium bowl, cream together the softened butter and packed brown sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure they are fully blended. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if you choose to use it. This evenly distributes the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed ingredients, alternating with sour cream and milk. Start and end with the dry ingredients. Mix until just combined to avoid overmixing, which could make the cake dense.
- Fold in Peaches: Gently fold the peeled and chopped peaches into the batter, incorporating them without breaking them up too much.
- Transfer to Pan: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
- Add Sugar Topping: Sprinkle the granulated sugar evenly over the top of the batter for a sweet, slightly crunchy crust after baking.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing and enjoying.
Notes
- For best results, use ripe but firm peaches to avoid excess moisture in the batter.
- You can substitute sour cream with Greek yogurt if desired for a similar tangy flavor and texture.
- If you prefer a spice variation, adding nutmeg or ginger along with cinnamon enhances the flavor profile.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To make the peaches easier to fold in, make sure they are drained well if they are very juicy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
