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Brown Sugar Peach Cake

Brown Sugar Peach Cake
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Brown Sugar Peach Cake is a moist and flavorful dessert that perfectly balances the rich caramel notes of brown sugar with the fresh sweetness of ripe peaches. This simple and versatile cake is ideal for any occasion and offers a comforting, fruity experience that can be enjoyed warm or cold.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar (light or dark)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk or buttermilk

Fruit & Spices

  • 3 cups fresh peaches, peeled and sliced
  • 2 tablespoons brown sugar (for peaches)
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Prepare the Peaches: Peel and slice the ripe peaches, removing any pits. Toss them gently with 2 tablespoons of brown sugar and the optional cinnamon. Set aside to let the flavors deepen as you prepare the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution and provide structure to the cake.
  3. Cream Butter and Brown Sugar: Using a hand mixer or stand mixer, beat the softened butter with brown sugar until the mixture is light and fluffy. This creates the tender crumb and rich flavor of the cake.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to enhance overall flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry mixture and milk or buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir gently just until combined to avoid overmixing, which can toughen the cake.
  6. Fold in Peaches: Carefully fold the sugared peach slices into the batter, distributing them evenly while keeping the peach pieces intact for texture.
  7. Bake: Pour the batter into a greased baking pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the cake to cool slightly before slicing so the juices settle. Serve warm or at room temperature, optionally garnished with powdered sugar, whipped cream, fresh peach slices, or chopped nuts.

Notes

  • Use ripe, fragrant peaches for the best flavor and sweetness.
  • Do not overmix the batter to keep the cake tender and moist.
  • Use fresh, moist brown sugar to enhance the caramel notes and moisture.
  • Toss sliced peaches with sugar and cinnamon at least 30 minutes before baking to enhance juiciness and flavor.
  • Ovens vary, so check for doneness with a toothpick as baking time approaches.
  • Canned peaches can be used if drained thoroughly to prevent excess moisture.
  • For gluten-free, substitute all-purpose flour with a gluten-free blend.
  • For vegan adaptation, use plant-based butter and flax eggs instead of dairy and eggs.
  • Add chopped nuts like pecans or walnuts for added texture and flavor.
  • Enhance with spices such as nutmeg or ginger for a more spiced cake.
  • Top with cream cheese glaze or whipped mascarpone for added creaminess.

Nutrition

Keywords: brown sugar cake, peach cake, fruit dessert, moist cake, simple cake, late summer dessert, peach dessert

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