This Moist Brown Sugar Peach Cake is a delightful treat! It features sweet peaches baked into a soft, fluffy cake with the warm flavor of brown sugar. What’s not to love?
I can’t resist a slice (or two) of this delicious cake, especially when it’s fresh out of the oven. Pair it with some whipped cream, and you’re in for a real treat! 🍑
Key Ingredients & Substitutions
Brown Sugar: This is crucial for that rich, caramel-like flavor. I love using light brown sugar, but dark brown sugar works too! If you need a substitution, you can mix white sugar with a bit of molasses (1 tablespoon per cup) for a similar taste.
Peaches: Fresh peaches add the best flavor and moisture. If they’re out of season, canned or frozen peaches will do fine. Just make sure to drain them well!
Sour Cream or Yogurt: Sour cream makes the cake so moist! If you’re looking for a healthier option, plain Greek yogurt is a great substitute. It gives the same creamy texture and a little extra protein.
Butter: Unsalted butter is ideal here, as it allows you to control the saltiness of your cake. You can also use coconut oil or a dairy-free butter alternative for a different flavor and to keep it dairy-free.
How Do I Cream Butter and Sugar Correctly?
Creaming butter and sugar is all about getting that fluffy texture that allows air to incorporate into the cake. Here’s how to do it right:
- Start with room temperature butter. It should be soft but not melted.
- Use an electric mixer on medium speed. Beat the butter and sugar together until it’s light and creamy—this usually takes about 3 to 5 minutes.
- Scrape down the sides of the bowl with a spatula to ensure everything’s mixed well.
This step is key to getting a light, moist cake, so don’t rush it! Enjoy baking!
How to Make Moist Brown Sugar Peach Cake
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 2 cups fresh peaches, peeled and sliced (or canned peaches, drained)
- Optional: 1/2 teaspoon cinnamon or nutmeg for warm spice flavor
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 40 to 50 minutes to bake. After that, let it cool for about 10 minutes in the pan and then completely on a wire rack. So, you’ll spend around an hour and 15 minutes to enjoy a delicious slice of cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square pan. This will help the cake release easily after baking!
2. Cream the Butter and Brown Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until it becomes light and fluffy. This usually takes 2 to 3 minutes. Make sure to scrape the sides of the bowl so everything mixes nicely!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will add more flavor to our cake!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the optional cinnamon or nutmeg. This will help the cake rise and give it that lovely flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (start and end with the dry ingredients). Mix until everything is just combined—don’t overmix!
6. Fold in the Peaches:
Gently fold in the sliced peaches into the batter, making sure they are evenly distributed for that delicious fruity bite in every slice!
7. Pour and Smooth:
Pour the batter into your prepared pan and smooth the top with a spatula to make it even.
8. Bake:
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. The sides should be golden brown, and it will smell heavenly!
9. Cool the Cake:
Let the cake cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely. This allows air to circulate around the cake for the best texture.
10. Serve & Enjoy:
Once completely cooled, dust the top with powdered sugar if desired. Slice, serve, and enjoy this moist, flavorful brown sugar peach cake with family and friends!
FAQs for Moist Brown Sugar Peach Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw them completely and drain any excess liquid before adding them to the batter. This will prevent the cake from becoming too wet.
How Do I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best texture!
Can I Make This Recipe in Advance?
Yes! You can make the cake ahead of time and store it covered in the fridge for up to a week. For best results, warm it up in the oven for a few minutes before serving to revive its moisture!
What If I Don’t Have Sour Cream?
No worries! You can substitute sour cream with plain yogurt or even buttermilk. Just use the same amount as listed in the recipe. Both alternatives will add moisture and a slight tang that complements the sweetness of the peaches.
