Brown Sugar Peach Cake

A moist and flavorful cake featuring the delightful combination of brown sugar and fresh peaches, perfect for summer gatherings and family traditions.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 240

Ingredients Method Notes

Ingredients

For the Cake

1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cup brown sugar Opt for dark brown sugar for a richer taste.
0.5 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
2 cups fresh peaches, peeled and diced Use ripe peaches for best flavor.

For the Icing

0.5 cup brown sugar
0.25 cup heavy cream
0.25 cup butter

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition, followed by stirring in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the diced peaches gently to incorporate them without breaking them apart.
Pour the batter into the prepared cake pan and smooth the top.

Baking

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Icing

In a saucepan over medium heat, melt the butter for the icing.
Stir in the brown sugar and heavy cream, bringing it to a boil.
Let it boil for 1-2 minutes, then remove it from the heat and let it cool slightly.
Drizzle the brown sugar caramel icing over the cooled cake before serving.

Notes

Serve warm with a scoop of vanilla ice cream or whipped cream. Perfect for gatherings and elevates the dessert experience.