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Brown Sugar Peach Cake uses simple, fresh ingredients. Each one adds flavor and texture. Here’s a closer look at what you need: - 2 ripe peaches: Peel and slice them. Fresh peaches give a juicy taste. - 1 cup all-purpose flour: This is the base of your cake. - 1 teaspoon baking powder: It helps the cake rise. - ½ teaspoon baking soda: This adds extra lift. - ½ teaspoon salt: It enhances all the flavors. - ½ cup unsalted butter: Make sure it is softened. This makes the cake rich. - 1 cup brown sugar: Use packed brown sugar for sweetness. - 2 large eggs: They bind the cake together. - 1 teaspoon vanilla extract: This adds warmth and depth. - ½ cup buttermilk: Makes the cake moist and fluffy. - ½ teaspoon ground cinnamon: Adds a hint of spice. - ¼ teaspoon nutmeg: This enhances the peach flavor. - Optional: powdered sugar: Use this for dusting before serving. You can swap some ingredients if needed. For example, if you don’t have buttermilk, use regular milk with a bit of lemon juice. If you want to add nuts, chopped walnuts or pecans work great. Each choice can bring a new twist to the cake. 1. Preheat your oven to 350°F (175°C). This step ensures even baking. Grease a 9-inch round cake pan with butter or line it with parchment paper. 2. Mix dry ingredients together. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix adds flavor and structure to the cake. 3. Cream butter and brown sugar. In a large bowl, beat the softened butter and packed brown sugar. Do this for about 3-4 minutes until the mixture is light and fluffy. This step adds air, making the cake soft. 4. Incorporate eggs and vanilla. Add the eggs one at a time, beating well after each. Then, mix in the vanilla extract. This adds richness and flavor to your cake. 5. Alternate dry ingredients with buttermilk. Gradually add the dry mix to the creamed mixture. Alternate this with the buttermilk until just combined. This keeps the batter moist and tender. 6. Fold in peaches. Gently add the sliced peaches into the batter. Make sure they are evenly distributed. This adds a burst of flavor in every bite. 7. Pour batter into the pan. Carefully spread the batter evenly in the prepared cake pan. 8. Baking time and temperatures. Bake the cake in the preheated oven for 30-35 minutes. Keep an eye on it. 9. Test for doneness. Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If not, bake for a few more minutes. Follow these steps to create a delicious Brown Sugar Peach Cake. For the complete recipe, check out the Full Recipe. To get the right cake texture, use room-temperature ingredients. It helps create a light and fluffy cake. Make sure to cream the butter and brown sugar until it’s nice and fluffy. This step adds air to your batter. To prevent the cake from sticking, grease your pan well. You can use butter or a non-stick spray. You can also line the pan with parchment paper. This makes it easier to lift out the cake later. Baking times can vary by oven. If your oven runs hot, check the cake a few minutes early. Use a toothpick to test for doneness. Insert it into the center; if it comes out clean, the cake is ready. For toppings, I love to dust the Brown Sugar Peach Cake with powdered sugar. It adds a nice touch. You can also serve it with whipped cream or vanilla ice cream for extra sweetness. Pair this cake with a refreshing drink. I suggest sweet tea or lemonade. They balance the sweetness of the cake. If you want something warm, serve it with a cup of coffee. To store leftovers, keep the cake in an airtight container. It stays fresh at room temperature for a few days. You can also refrigerate it for a longer shelf life. Just make sure to let it cool completely first. For the full recipe, check out the instructions above! {{image_2}} You can make your Brown Sugar Peach Cake unique by adding some fun flavors. Here are some ideas: - Adding nuts or other fruits: Chopped walnuts or pecans add a nice crunch. You can also mix in blueberries or raspberries for a burst of flavor. - Using different sugars or sweeteners: Try using coconut sugar or maple sugar for a different taste. Each sugar brings its own flavor to the cake. - Alternative flours for variations: If you want to try something new, use almond flour or oat flour. This can change the texture and add nutrition. Making this cake fit your diet is easy with a few changes. - Gluten-free options: Substitute all-purpose flour with a gluten-free blend. This way, everyone can enjoy the cake. - Vegan adaptations: Swap the eggs for flax eggs or applesauce. Use vegan butter to keep it dairy-free. - Lower-sugar versions: You can cut down the brown sugar by using just half a cup. This will keep the cake tasty but lower in sugar. These variations and modifications allow you to tailor the Brown Sugar Peach Cake to your liking. Explore these ideas for a fun baking experience! For the complete recipe, check out the Full Recipe section. To keep your Brown Sugar Peach Cake fresh, store it in an airtight container. This method helps to lock in moisture. You can also cover the cake with plastic wrap. Keep it at room temperature for up to three days. If you want it to last longer, refrigerate it. Just remember, cold air can dry it out. For long-term storage, freezing works best. Cut the cake into slices and wrap each piece in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible before sealing. It can freeze well for up to three months. When you want to enjoy a slice, remove it from the freezer. Place it in the fridge overnight to thaw. If you're in a hurry, you can thaw it at room temperature for a few hours. Enjoy your cake with the same great taste as when it was fresh! For the complete cake recipe, refer to the Full Recipe. What is the best type of peach to use? The best peaches for this cake are ripe and sweet. I love using Freestone peaches. They are easy to slice and have great flavor. Yellow peaches add sweetness and a bit of tartness. Look for peaches that yield slightly to pressure. Can I make this cake ahead of time? Yes, you can make this cake ahead of time. Bake it and let it cool completely. Wrap it in plastic wrap and store it in the fridge. It stays fresh for up to three days. You can also freeze it for longer storage. How do I prevent the cake from being too dense? To keep the cake light, measure your flour properly. Use the spoon and level method. Make sure not to overmix the batter when adding the flour. Fold in the peaches gently. This keeps the cake fluffy and airy. Substituting buttermilk: what can I use? If you don’t have buttermilk, you can use regular milk. Add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for five minutes. This creates a similar tangy taste. What if I don't have brown sugar? If you lack brown sugar, you can make a substitute. Mix one cup of white sugar with two tablespoons of molasses. This gives you a similar taste and color. You can also use white sugar alone, but the flavor will change slightly. Can I use canned peaches instead of fresh? Yes, you can use canned peaches. Drain them well before adding to the batter. Canned peaches are softer, so be gentle when folding them in. They work well in this recipe, but fresh peaches taste best. For the full recipe, check out the detailed instructions above! In this blog post, I shared how to make a delicious Brown Sugar Peach Cake. We covered the key ingredients, preparation steps, baking methods, and some handy tips. I also explored variations to make the cake suit any diet or taste. Finally, I provided storage tips to keep your cake fresh. Remember, cooking is fun, so don’t hesitate to experiment! Enjoy your baking journey and savor every bite of your sweet creation.

Brown Sugar Peach Cake

Indulge in a slice of bliss with this Brown Sugar Peach Cake! This delightful recipe features ripe peaches and a moist, flavorful cake made with brown sugar, creating a perfect sweet treat for any occasion. In just 50 minutes, you can bake this scrumptious dessert that's sure to impress your family and friends. Ready to bake something amazing?
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Ingredients
  

2 ripe peaches, peeled and sliced

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      In a large mixing bowl, cream the softened butter and brown sugar together until fluffy, about 3-4 minutes.

        Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

          Gradually mix in the dry ingredients to the creamed mixture, alternating with the buttermilk until just combined.

            Fold in the sliced peaches gently into the batter, ensuring even distribution.

              Pour the batter into the prepared cake pan and spread it evenly.

                Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

                  Once baked, allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                    Serve the cake dusted with powdered sugar if desired, and enjoy!

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 8