Description
This Brown Sugar Peach Cake is a moist and flavorful dessert perfect for summer, featuring fresh peaches folded into a tender, cinnamon-spiced batter sweetened with brown sugar. Ideal for serving warm with whipped cream or vanilla ice cream, this easy-to-make American classic offers a delightful balance of sweetness and fruitiness in every bite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Fruit
- 2 cups peeled and diced fresh peaches (or well-drained canned or thawed frozen peaches)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and packed light brown sugar until the mixture is light and fluffy, ensuring a smooth texture for your cake.
- Add Eggs and Dairy: Beat in the eggs one at a time to incorporate evenly. Then mix in the sour cream, whole milk, and vanilla extract until the batter is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Peaches: Gently fold the peeled and diced fresh peaches into the batter, distributing the fruit evenly without breaking it down too much.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving.
Notes
- Serve this cake warm or at room temperature for the best flavor and texture.
- Enhance the dessert by adding a dollop of whipped cream or a scoop of vanilla ice cream.
- Nectarines or apricots can be used as delicious alternatives to the peaches.
- Ensure peaches are well-drained if using canned or frozen to avoid extra moisture in the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
