Easy Brown Sugar Peach Cake Recipe
There’s something immensely satisfying about baking a delightful sweet treat that’s both simple and comforting. This easy brown sugar peach cake recipe is perfect for anyone who loves the warm flavors of summer wrapped in a soft, moist cake. Whether you’re a seasoned baker or just starting, this cake will quickly become a favorite in your kitchen.
Growing up, Sunday afternoons were always reserved for baking with my grandmother. Her old wooden kitchen table would transform into our workspace, covered with flour, bowls, and ingredients laid out for our next creation. This peach cake was one of our go-to recipes, packed with slices of juicy, ripe peaches nestled in a cushion of fluffy cake. Just one bite of this cake brings back those cherished moments spent together, surrounded by warmth and laughter.
Why You’ll Love This Recipe
- Simple Ingredients: This cake uses everyday pantry staples, making it both accessible and easy to prepare.
- Quick to Make: With a straightforward recipe, you can have this cake ready in just over an hour, perfect for those last-minute guests.
- Seasonal Flavor: The incorporation of fresh peaches gives the cake a naturally sweet, summer-like taste that’s irresistible.
- Versatile: This cake can be enjoyed as a dessert, a sweet afternoon tea companion, or even a comforting breakfast treat.
Ingredients Notes
For this recipe, the quality of the peaches can make a significant difference. Depending on the season, fresh peaches are ideal, but don’t hesitate to use canned or frozen peaches if needed. Make sure to drain them well to avoid excess moisture. You can also substitute brown sugar with white sugar, although brown sugar adds a depth of flavor that’s worth trying. A pinch of cinnamon or nutmeg can enhance the warm sweetness typical of peaches.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This will prevent the cake from sticking and help with easy removal.
Step 2
In a mixing bowl, cream together the butter and brown sugar until light and fluffy. This process can take about 3-5 minutes. Adding the sugar gradually will ensure a smoother mixture.
Step 3
Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract and mix well. The vanilla enhances the cake’s flavors, making it more aromatic.
Step 4
Mix the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
Step 5
Fold in the peach slices, distributing them evenly throughout the batter. Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool before removing it from the pan.
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Storage Options
To store your cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to two days. For longer storage, refrigerate it for up to one week or freeze slices individually wrapped for up to three months. Thaw frozen cake at room temperature for the best texture.
Variations & Substitutions
For those with dietary restrictions, you can substitute the all-purpose flour with a gluten-free blend. Dairy-free? Use coconut oil instead of butter for a slight twist on flavor. Consider adding a handful of chopped nuts, like almonds or pecans, for added crunch and complexity. You can also experiment with other fruits like apricots or plums for a different flavor profile.
Serving Suggestions
This cake is best enjoyed slightly warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on top. It’s a delightful addition to any summer gathering, picnic, or evening dinner party. Serve it alongside a hot cup of coffee or tea for a comforting afternoon treat.
Frequently Asked Questions
Can I use canned peaches instead of fresh ones?
Yes, canned peaches work well with this recipe. Just ensure they are well-drained before adding them to the batter. This helps maintain the correct texture of the cake without making it too moist.
Do I have to peel the peaches?
No, peeling the peaches is not necessary if you prefer the taste and texture of the skin. However, if you’re looking for a smoother finish, feel free to peel them. A quick blanch in hot water can make peeling effortless if needed.
Is there a vegan version of this recipe?
Absolutely! Substitute eggs with flaxseed eggs (1 tablespoon ground flaxseed with 2.5 tablespoons water per egg) and use vegan butter or coconut oil. This will maintain the rich flavor while respecting dietary choices.
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Easy Brown Sugar Peach Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 cup brown sugar packed
- 3 units ripe peaches peeled and sliced
- 1 teaspoon baking powder
- 0.5 cup unsalted butter softened
- 2 units large eggs beaten
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
- In a large bowl, mix the flour, brown sugar, and baking powder together.
- Add the softened butter, beaten eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Fold in the sliced peaches into the batter and pour into the prepared cake pan.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
