Description
This Incredibly Moist Brown Sugar Peach Cake combines the natural sweetness of fresh peaches with the rich flavors of brown sugar and butter, creating a tender and luscious dessert perfect for any occasion. With a soft crumb and a hint of vanilla, this cake is easy to prepare and bakes to golden perfection, making it a delightful treat for peach lovers and cake enthusiasts alike.
Ingredients
Scale
Wet Ingredients
- 1 cup packed brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Fruit
- 1½ cups fresh peaches, peeled and diced (2–3 peaches)
- Optional: extra peach slices
- Optional: 1 tablespoon coarse sugar or cinnamon-sugar blend
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted and slightly cooled butter with the packed brown sugar until smooth. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the Greek yogurt (or sour cream) and vanilla extract if using, mixing gently to combine.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking powder, baking soda, and salt over the wet mixture. Using a folding technique, gently incorporate the dry ingredients into the wet, mixing just until there are no streaks of flour. Avoid overmixing to keep the cake tender.
- Fold in Peaches: Carefully fold the diced fresh peaches into the batter, ensuring they are evenly distributed without breaking them up, to maintain their texture.
- Prepare to Bake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. If desired, arrange extra peach slices on top and sprinkle with coarse sugar or a cinnamon-sugar blend for an added crunchy, sweet topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes to set, then carefully remove it from the pan and let it cool completely on a wire rack before slicing and serving to ensure the best texture.
Notes
- For extra flavor, use vanilla extract but it’s optional.
- To peel peaches easily, blanch them in boiling water for 30 seconds and then transfer to ice water before peeling.
- Using Greek yogurt adds moisture and a slight tang, but sour cream can be substituted.
- Do not overmix the batter; this helps keep the cake tender and moist.
- Optional coarse sugar topping adds a pleasant crunch and sweetness to the cake surface.
- Use fresh, ripe peaches for the best flavor and texture; canned peaches would add extra moisture and sweetness altering the texture.
