Description

This Brown Sugar Peach Cake is a moist and flavorful dessert featuring fresh peaches folded into a tender, cinnamon-sprinkled batter. Perfect as a sweet treat for any occasion, this cake combines the rich sweetness of brown sugar with the natural juiciness of peaches for a delightful homemade dessert.

Ingredients

Scale

For the Cake Batter

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

For the Fruit and Topping

2 cups fresh peaches (peeled and sliced)
1 teaspoon cinnamon (for sprinkling)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and ensure easy removal of the cake after baking.
Prepare the Batter: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for added flavor. 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, mixing just until combined to avoid overworking the batter.
Add Peaches: Gently fold the peeled and sliced peaches into the batter, ensuring even distribution without breaking the fruit.
Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top for an even surface. Sprinkle the top with cinnamon to enhance the flavor profile. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes to set. Then, transfer it to a wire rack to cool completely. Once cooled, slice and serve your Brown Sugar Peach Cake on its own or with a dollop of whipped cream for an extra indulgent treat.

Notes

Ensure peaches are fresh, peeled, and sliced for the best texture in the cake.
Do not overmix the batter to keep the cake light and tender.
You can substitute buttermilk with a mixture of milk and vinegar if buttermilk is unavailable.
For added moisture, serve the cake slightly warm with whipped cream or ice cream.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brown sugar peach cake, peach dessert, homemade cake recipe, cinnamon peach cake, moist peach cake