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Brown Sugar Peach Cake

Brown Sugar Peach Cake
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Brown Sugar Peach Cake is a moist and tender summer dessert that perfectly balances the natural sweetness of ripe peaches with the rich caramel notes of brown sugar. This versatile cake features a soft crumb and fruity bursts in every bite, making it ideal for family gatherings, picnics, or elegant parties. Easy to customize and made with simple pantry ingredients, it captures the essence of summer in a deliciously comforting treat.

Ingredients

Scale

Fruit

  • 3–4 fresh peaches, peeled and sliced
  • 1 tablespoon brown sugar (for peaches)

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional)

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, softened (or plant-based butter/coconut oil for dairy-free)
  • 1 cup brown sugar
  • 2 large eggs (or 2 flax eggs for vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Peaches: Peel and slice fresh peaches, then toss them lightly with 1 tablespoon of brown sugar to draw out their natural juices and enhance caramelization during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using), ensuring even distribution of rising agents and spices.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter with brown sugar until fluffy and light in color, creating a creamy base that traps air for a tender cake.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, followed by the vanilla extract, blending thoroughly to maintain a smooth batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed butter and sugar, mixing just until combined to avoid overworking the batter, which keeps the cake soft and fluffy.
  6. Fold in Peaches: Gently fold the peach slices and their juices into the batter, spreading them evenly to ensure fruity bursts in every bite.
  7. Bake the Cake: Pour the batter into a greased pan and bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the cake to cool slightly before serving to let the flavors settle and juices thicken, resulting in a moist, delicious experience.

Notes

  • Use ripe, fresh peaches for maximum flavor and moisture.
  • Do not overmix the batter to keep the cake tender.
  • Ensure butter and eggs are at room temperature for better texture.
  • Adjust the amount of brown sugar based on the sweetness of the peaches.
  • Test doneness with a toothpick before removing from the oven.
  • Leftovers keep well for 2 days at room temperature or up to 1 week refrigerated.
  • This cake can be frozen for up to 3 months when properly wrapped.
  • For a dairy-free version, substitute butter and eggs accordingly.
  • Use a gluten-free flour blend to make it gluten-free without compromising texture.

Nutrition

Keywords: brown sugar peach cake, summer dessert, peach cake, moist cake, gluten free peach cake, vegan peach cake, easy peach dessert

Find it online: https://ninagourmet.com/brown-sugar-peach-cake/