Peach Cake Brown Sugar

With every slice of this peach cake brown sugar you get a taste of late summer sunshine A soft buttery crumb balances juicy peaches and a caramel note from brown sugar This cake became an instant hit at my house the first August I made it not a crumb ever survived past breakfast the next day

The mix of fresh peaches and warm spices always reminds me of homemade summer desserts my grandmother made when I was little now I make this cake just for friends stopping by or to pair with coffee on a slow weekend

Ingredients

• All purpose flour: For structure and tenderness Use a high quality unbleached flour for the best texture
• Baking powder: Adds lift to the cake Check yours is fresh for optimal rise
• Baking soda: Balances acidity from buttermilk and contributes softness
• Salt: Enhances flavor and keeps sweetness in check I like fine sea salt here
• Unsalted butter: Adds richness and moisture always start with room temperature butter for even mixing
• Granulated sugar: Brings classic sweetness and light texture
• Light brown sugar: Delivers caramel notes opt for fresh moist brown sugar for best flavor
• Large eggs: Bind everything together and add lightness Fresh eggs make the crumb fluffy
• Vanilla extract: Brings warmth try to use pure extract for robust aroma
• Buttermilk: Creates a delicate crumb and subtle tang If you have time let it come to room temperature before using
• Ripe peaches: Sweetness and juiciness Use fully ripe fragrant peaches for full flavor
• Ground cinnamon and nutmeg: Offer warmth and depth Mace or cardamom work in a pinch for a little twist
• Melted butter: For the peach topping a touch of richness ensures juicy peaches caramelize
• Optional Streusel: Flour brown sugar cold butter nuts cinnamon for a crisp finish on top If using nuts toast them for extra flavor

Step-by-Step Instructions

Prepare the Pan:

Choose a nine inch round or square pan Generously butter and flour every surface including corners or use parchment paper for easy removal

Mix Dry Ingredients:

In a large bowl whisk together the all purpose flour baking powder baking soda and salt Whisking evenly distributes leaveners and salt so the crumb rises evenly

Cream Butter and Sugars:

In a stand mixer or using a hand mixer cream the softened butter with granulated sugar and light brown sugar Beat until pale and fluffy for three to five minutes Scraping the bowl halfway ensures an even mixture This step traps air for a tender cake

Add Eggs and Vanilla:

Beat in eggs one at a time mixing well after each addition Add vanilla extract Continue mixing until batter is velvety No streaks of egg should remain

Combine Buttermilk and Dry Mixture:

With mixer on low speed add the flour mixture in three parts alternating with buttermilk Start and finish with flour Take care not to overmix or the cake may toughen Stop when just combined

Prepare Peach Topping:

Gently toss sliced peaches with melted butter brown sugar cinnamon and nutmeg Layer evenly across the bottom of your prepared pan The juices will bubble and flavor the cake

Assemble and Bake:

Spoon cake batter over peaches Spread gently with a spatula so you do not disturb the fruit If using streusel toss ingredients together and sprinkle over the top Bake in a preheated oven at three hundred fifty degrees Fahrenheit for forty five to fifty minutes Test with a toothpick or skewer at the center it should come out clean

Cool and Serve:

Let cake cool in the pan for ten minutes then run a thin knife around the edge Place a plate over pan and invert so peaches are on top Cool a bit before slicing Serve warm or at room temperature

Save

Brown sugar is the secret hero of this recipe Nothing compares to those chewy rich edges My father loves anything peach so making this reminds me of lazy Sundays with the family enjoying the last peaches of the season

Storage Tips

Store leftover peach cake tightly wrapped at room temperature for up to two days For longer storage move to the refrigerator for up to four days The cake tastes best if brought back to room temperature or gently reheated before serving

Ingredient Substitutions

You can swap nectarines or apricots for peaches if you like If buttermilk is out of stock add a teaspoon of white vinegar or lemon juice to regular milk and let it sit for five minutes Almond extract can be added with or in place of vanilla for a floral touch

Serving Suggestions

Serve each slice plain or with a dollop of whipped cream A scoop of vanilla ice cream creates a dreamy dessert Try a drizzle of honey or yogurt for a breakfast twist Toasted pecans add crunch and depth

A Little Peach Cake History

Fruit topped cakes have traveled through many kitchens and cultures Often made for harvest celebrations peach cake holds centuries of tradition in each bite Bringing it to the table feels like connecting with generations of bakers before me Peaches represent luck and joy in many cultures which adds a bit of good fortune to every gathering

Recipe FAQs

→ How do you keep the cake moist with fresh peaches?

Slicing the peaches and layering them evenly ensures moisture is distributed throughout the cake, creating a deliciously tender crumb without making it soggy.

→ What does brown sugar add compared to white sugar?

Brown sugar contributes a caramel flavor and more complex sweetness. It also helps achieve a slightly chewy, caramelized edge.

→ Can I use frozen peaches?

Yes, thaw and drain frozen peaches thoroughly before layering them to prevent excess moisture from affecting the final texture.

→ How can I enhance the flavor further?

Try adding a touch of almond extract or sprinkling toasted pecans or walnuts over the batter before baking for extra flavor and crunch.

→ Why use buttermilk in the batter?

Buttermilk adds subtle tang and extra tenderness, helping the cake rise beautifully while keeping the crumb soft.

→ Is a streusel topping necessary?

No, it's optional for added crunch and sweetness, but the cake will still be delicious without it.