Delicious brown sugar peach cake with fresh peaches and rich flavors

Brown Sugar Peach Cake

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why make this recipe

Brown Sugar Peach Cake is a delightful treat that bursts with the flavor of fresh peaches and rich brown sugar. It’s perfect for summer gatherings or cozy family dinners. The combination of fluffy cake and sweet caramel icing makes it a crowd-pleaser. Plus, it’s quite simple to make, allowing bakers of all skill levels to enjoy creating something delicious!

how to make Brown Sugar Peach Cake

Ingredients :

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 2 cups fresh peaches, diced
  • 1 cup brown sugar
  • 1/2 cup heavy cream

Directions :

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, combine the flour and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with milk, starting and ending with the flour.
  6. Fold in the diced peaches gently.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, prepare the brown sugar caramel icing by melting brown sugar and cream together in a saucepan over medium heat until smooth.
  10. Once the cake is done, allow it to cool for a few minutes before pouring the caramel icing over the top.
  11. Let it cool before serving.

how to serve Brown Sugar Peach Cake

Serve the Brown Sugar Peach Cake at room temperature or slightly warm. It is delicious on its own but can also be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, sprinkle some chopped peaches on top for decoration.

how to store Brown Sugar Peach Cake

To store your Brown Sugar Peach Cake, keep it covered at room temperature for up to three days. If you want it to last longer, you can refrigerate it, where it will stay fresh for about a week. Just make sure to cover it well to prevent it from drying out.

tips to make Brown Sugar Peach Cake

  • Use ripe peaches for the best flavor. They should be soft but not overripe.
  • If you prefer a stronger peach flavor, you can increase the amount of diced peaches.
  • Make sure your butter is softened for easier blending with sugar.
  • Don’t skip the caramel icing; it adds a wonderful richness to the cake!

variation

You can add chopped nuts, like pecans or walnuts, to the cake batter for an added crunch. Another variation could be to use other fruits, such as cherries or blueberries, instead of peaches for a different fruity twist.

FAQs

1. Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches, but make sure to drain them well and pat them dry to avoid excess moisture in the cake.

2. How can I tell when the cake is done?

You can check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready.

3. Can I freeze Brown Sugar Peach Cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to three months. Thaw it in the fridge when ready to enjoy.

Brown Sugar Peach Cake

A delightful treat bursting with fresh peach flavor, perfect for summer gatherings or family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened Make sure butter is softened for easier blending.
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 2 cups fresh peaches, diced Use ripe peaches for best flavor.
  • 1 cup brown sugar
  • 0.5 cups heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch cake pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, combine the flour and baking powder.
  6. Gradually add the dry ingredients to the creamed mixture, alternating with milk, starting and ending with the flour.
  7. Fold in the diced peaches gently.
  8. Pour the batter into the prepared pan and spread evenly.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the cake is baking, prepare the brown sugar caramel icing by melting brown sugar and cream together in a saucepan over medium heat until smooth.
  3. Once the cake is done, allow it to cool for a few minutes before pouring the caramel icing over the top.
  4. Let it cool before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 180mgFiber: 1gSugar: 27g

Notes

Serve at room temperature or slightly warm. It can be enjoyed on its own or with vanilla ice cream or whipped cream. For decoration, sprinkle some chopped peaches on top. To store, keep covered at room temperature for up to three days or refrigerate for about a week.

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