Description
This Brown Sugar Peach Cake is a moist, indulgent dessert that perfectly blends the richness of brown sugar with fresh, juicy peaches. Ideal for any occasion, this cake is the perfect treat for family gatherings or casual evenings. Its light yet rich texture, paired with a caramelized, buttery topping, makes it a crowd-pleaser everyone will love.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, peeled, pitted, and chopped
- 2 tbsp brown sugar, for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the softened butter with the brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture.
- Gently fold in the chopped peaches, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Sprinkle the additional 2 tbsp of brown sugar over the top of the batter for a lovely caramelized finish.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Freeze the cake for up to 2 months, tightly wrapped in plastic wrap and aluminum foil.
- Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F for about 5 minutes.
- Flavor variations: Add nuts (pecans or walnuts), spices (ground ginger or allspice), or swap peaches for pineapple for a tropical twist.
