Description
This Easy Brown Sugar Peach Cake is a moist and flavorful dessert featuring fresh peaches folded into a tender cake batter sweetened with brown sugar and enhanced with a touch of cinnamon. Perfect for a simple summer treat or any time you crave a fruity, homemade cake.
Ingredients
Scale
Fruit
- 2 cups fresh peaches, peeled and chopped (about 3 medium peaches)
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for extra flavor)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
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 ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a medium bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to ensure full incorporation. Then stir in the vanilla extract for added aroma and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon if using, ensuring the leavening and spices are evenly distributed.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with sour cream and milk. Start and end with the dry ingredients and mix until just combined to avoid overmixing which can toughen the cake.
- Fold in Peaches: Gently fold in the peeled and chopped fresh peaches, distributing them evenly without breaking them down too much.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula to ensure uniform baking.
- Add Topping: Sprinkle the granulated sugar over the top of the batter to add a sweet and slightly crunchy finish once baked.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into 8 or 8.8 slices and enjoy.
Notes
- For best results use ripe but firm peaches to avoid excess moisture in the batter.
- You can substitute sour cream with plain Greek yogurt for a tangier, lower-fat option.
- The optional cinnamon adds warmth, but can be omitted if preferred.
- Ensure not to overmix the batter to keep the cake light and tender.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
