Name: Brown Sugar Peach Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1 cup brown sugar (packed); 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 2 cups fresh peaches (peeled and sliced); 1 teaspoon cinnamon (for sprinkling)

Introduction

This Brown Sugar Peach Cake is a moist and flavorful treat that highlights the natural sweetness of fresh peaches. With a tender crumb and a hint of cinnamon, it’s perfect for any occasion from afternoon tea to dessert. Easy to prepare and irresistibly delicious, this cake will quickly become a family favorite.

A round, two-layer cake sits on a white plate with a small slice cut out at the front showing its inside texture. The bottom layer is light beige with a soft, fluffy texture and a glossy peach jam filling nestled in the middle. The top layer is covered with creamy white frosting that has a smooth, slightly textured appearance, topped with vibrant yellow peach slices arranged in a circular pattern around the edge. The sides of the cake show a golden-brown baked surface with a slightly rough texture. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.

Step 2: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined, avoiding overmixing.

Step 4: Gently fold in the sliced peaches to evenly distribute them throughout the batter.

Step 5: Pour the batter into the prepared cake pan, smoothing the top. Sprinkle the cinnamon evenly over the batter.

Step 6: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

For extra moisture, brush the cooled cake with a little warmed peach jam or honey before serving.

You can substitute the fresh peaches with frozen sliced peaches; just be sure to thaw and drain them well to avoid excess moisture.

Add a handful of chopped nuts like pecans or walnuts for a delightful crunch.

If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon vinegar or lemon juice and let it sit for 5 minutes.

Storage

Store the cake covered at room temperature for up to 2 days. To keep it longer, wrap tightly and refrigerate for up to 5 days. Reheat slices gently in the microwave or oven before serving to restore warmth and softness. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

FAQs

Can I use canned peaches instead of fresh peaches?

Yes, you can use canned peaches, but make sure to drain them thoroughly to avoid adding extra moisture to the batter, which could affect the cake’s texture.

What if I don’t have buttermilk on hand?

A quick substitute is to combine 1/2 cup of milk with 1/2 teaspoon of vinegar or lemon juice and let it sit for about 5 minutes. This will give a similar tang and acidity to buttermilk for the recipe.