Description
A delightful and easy-to-make peach cake with a brown sugar twist, perfect for any occasion. This moist and flavorful cake is topped with sweet peaches and a cinnamon sugar sprinkle.
Ingredients
Scale
Main Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Peach Topping:
- 2 cups fresh or canned sliced peaches (drained if canned)
- 1 tablespoon brown sugar (for topping)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9-inch round baking pan.
- Cream Butter and Sugar: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Assemble and Bake: Fold in half of the peaches. Pour the batter into the prepared pan and smooth the top. Arrange the remaining peach slices on top. In a small bowl, mix 1 tablespoon brown sugar with cinnamon and sprinkle over the peaches. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- This cake is delicious warm or at room temperature.
- Serve with whipped cream, ice cream, or a dusting of powdered sugar.
- You can use frozen peaches (thawed and drained) if fresh peaches are out of season.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
