Brandied Peach Cake
Indulge in the sweet, sophisticated flavors of a Brandied Peach Cake, a dessert that blends vibrant summer fruit with a refined boozy twist. This moist, melt-in-your-mouth cake is made with fresh, juicy peaches folded into a velvety batter enriched with creamy yogurt and a splash of brandy for a hint of warmth and depth. The delicate crumb is complemented by a light dusting of confectioners' sugar, making it as beautiful as it is delicious. Perfect for showcasing seasonal produce, this easy-to-make cake is ideal for brunches, tea parties, or as a show-stopping finale to any meal. Whether served on its own or with a dollop of whipped cream, this peach-laden masterpiece is sure to delight! Optimize your search with keywords like "peach dessert recipes," "summer fruit cake," and "brandied desserts" to find this irresistible creation.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.25 cups brandy
- 0.5 cups plain full-fat yogurt
- 2 cups fresh peaches (peeled, pitted, and diced)
- 2 tablespoons brown sugar
- 2 tablespoons confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Lightly dust the pan with flour to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and brandy until fully incorporated.
Reduce the mixer speed to low and alternately add the dry ingredients and the yogurt, starting and ending with the dry ingredients. Do this in three additions for the dry mixture and two additions for the yogurt. Mix until just combined, being careful not to overmix.
Gently fold in the diced peaches and brown sugar using a spatula, ensuring the peaches are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly with the spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Before serving, dust the top of the cake with confectioners' sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 36.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
