Peach brown sugar cake embodies the warmth of a summer afternoon, the kind spent picking fresh peaches with family. This simple yet delicious recipe is a twist on a classic favorite, bringing together juicy peaches, the rich caramel notes of brown sugar, and a delightfully tender cake. This peach brown sugar cake is more than a dessert; it's a memory waiting to be made.
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Why You Will Love This peach brown sugar cake Recipe
This brown sugar peach cake is the perfect blend of comforting and easy. Forget complicated recipes and hours in the kitchen. This cake comes together quickly with minimal effort, making it ideal for busy weeknights or impromptu gatherings.
The combination of sweet, juicy peaches and the deep, molasses flavor of brown sugar creates an irresistible flavor profile. Each bite is a burst of summer sunshine, perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Did I mention this recipe only uses one bowl? Cleanup is a breeze! It's truly a no guilt indulgence.
But, beyond the ease and flavor, what makes this recipe special is its versatility. It’s incredible on its own, but also pairs well with many different toppings. It's the kind of cake that makes everyone feel at home.
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Ingredients Needed for This peach brown sugar cake Recipe
For the Cake:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
For the Peach Topping:
- 3 medium peaches, pitted and sliced
- 2 tablespoons light brown sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon cinnamon
How to Make This peach brown sugar cake Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- In a separate bowl, toss the sliced peaches with the brown sugar, melted butter, and cinnamon. Arrange the peach slices on top of the cake batter.
- Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Looking for another crowd pleasing dessert? This classic chocolate layer cake is sure to impress.
How to Serve This peach brown sugar cake Recipe
This peach brown sugar cake is delicious served warm or at room temperature. For an extra touch, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped pecans or walnuts also adds a delightful crunch.
Consider drizzling the cake with a simple caramel sauce or a light dusting of powdered sugar for added sweetness. This cake pairs wonderfully with a cup of coffee or tea, making it the perfect dessert for any occasion. To elevate the presentation, arrange a few fresh peach slices around the cake on the serving plate.
How to Store This peach brown sugar cake Recipe
To store the leftover peach brown sugar cake, let it cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Store it at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer safe container. Frozen cake will keep for up to 2 months. Thaw the cake in the refrigerator overnight before serving.
To reheat, you can warm individual slices in the microwave for a few seconds or reheat the entire cake in a low oven (250°F/120°C) until warmed through.
Tips to Make This peach brown sugar cake Recipe
- Use ripe but firm peaches: Overripe peaches will become too mushy during baking.
- Don't overmix the batter: Overmixing will result in a tough cake. Mix until just combined.
- Grease and flour the pan thoroughly: This will prevent the cake from sticking.
- Add a touch of almond extract: A small amount of almond extract will enhance the flavor of the peaches. Substitute about 1/4 teaspoon of almond extract for the vanilla.
- Experiment with spices: Try adding a pinch of nutmeg or ginger to the batter for a warm, spicy twist.
Helpful Notes for This peach brown sugar cake Recipe
Using room temperature ingredients will help ensure that the batter mixes smoothly and evenly, resulting in a more tender cake. If you don't have sour cream, you can substitute plain yogurt or buttermilk.
For best results, use fresh, high quality peaches. However, if fresh peaches are not available, you can use canned or frozen peaches. Be sure to drain canned peaches well and thaw frozen peaches completely before using.
Variation of This peach brown sugar cake Recipe
For a seasonal twist, try using apples or pears instead of peaches in the fall. You could also add a crumble topping made with oats, flour, butter, and brown sugar for added texture and flavor.
For a richer flavor, try using dark brown sugar instead of light brown sugar. Dark brown sugar has a higher molasses content. Alternatively, you could add a handful of chopped pecans or walnuts to the batter for a nutty crunch. A simple cream cheese frosting would transform this into a celebratory cake!
Frequently Asked Questions
How do you keep peach brown sugar cake from being soggy?
To prevent a soggy peach brown sugar cake, ensure your oven temperature is accurate and avoid overmixing the batter. Draining excess juice from the peaches before adding them to the cake can also help maintain a better texture.
Can I use canned peaches for peach brown sugar cake?
Yes, you can use canned peaches for peach brown sugar cake. Be sure to drain them well and pat them dry to remove excess moisture. Using fresh peaches is preferred for optimal flavor and texture, but canned peaches are a suitable substitute.
What’s the best way to store peach brown sugar cake?
The best way to store peach brown sugar cake is in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week. Refrigerating the cake might slightly dry it out, so consider adding a dollop of whipped cream or ice cream when serving.
Can I freeze peach brown sugar cake?
Yes, you can freeze peach brown sugar cake. Wrap the cake tightly in plastic wrap and then in foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Conclusion
This peach brown sugar cake is a simple, comforting dessert that’s sure to become a new family favorite. The combination of juicy peaches and rich brown sugar creates a flavor that everyone will love, and the easy recipe makes it perfect for any occasion. So gather your ingredients, preheat your oven, and bake yourself a slice of summer sunshine with this wonderful peach brown sugar cake. Enjoy!
Peach Brown Sugar Cake: The Easiest Recipe EVER!
This peach brown sugar cake is the perfect combination of juicy peaches and rich brown sugar, creating a comforting and easy dessert that’s perfect for any occasion.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Dessert
Cuisine: American
Nutrition:
Protein: 3g
Carbs: 40g
Fat: 12g
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 3 medium peaches, pitted and sliced
- 2 tablespoons light brown sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- In a separate bowl, toss the sliced peaches with the brown sugar, melted butter, and cinnamon. Arrange the peach slices on top of the cake batter.
- Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Notes
- For best results, use fresh, ripe peaches. If you don’t have sour cream, you can substitute plain yogurt or buttermilk. This cake can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.