Brown Sugar Peach Cake
Indulge in the sweet and fruity flavors of summer with this irresistible Brown Sugar Peach Cake, an easy-to-make dessert that’s bursting with juicy peaches and warm brown sugar notes. Perfectly moist and tender, this cake combines tangy buttermilk and aromatic cinnamon for a comforting treat that feels both rustic and elegant. Fresh, diced peaches are folded into a buttery batter made with a hint of vanilla for an utterly luscious finish. Ideal for everything from casual brunches to dessert tables, this homemade peach cake is ready in under an hour and can be served simply with a dusting of powdered sugar. Whether you're savoring it fresh out of the oven or as a chilled slice the next day, this cake is a delicious celebration of peach season!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 200 grams Brown sugar, packed
- 100 grams Granulated sugar
- 3 pieces Large eggs, at room temperature
- 2 teaspoons Pure vanilla extract
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 120 milliliters Buttermilk, at room temperature
- 3 cups Fresh peaches, peeled and diced
- 1 teaspoon Ground cinnamon
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper and set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the diced peaches using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cake with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 588.5 g | 214% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 379.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 524 mg | 40% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2378 mg | 51% | |
*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.
