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Brown Sugar Peach Cake

This delightful cake combines the rich, caramel notes of brown sugar with the fresh juiciness of ripe peaches, resulting in a tender crumb that melts in your mouth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups sliced peaches (fresh or frozen, thawed)
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
  3. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy.
  4. Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract.
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
  6. Carefully fold in the sliced peaches until evenly distributed.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Serving
  1. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack.
  2. Serve the cake warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in the oven at 350°F until warmed through.