Introduction

Peaches, the juicy gems of summer, shine in this delightful Brown Sugar Peach Cake. This cake is the perfect way to capture the essence of sunny days, whether you’re indulging in a slice for breakfast, serving it as a dessert, or bringing it to a summer gathering. The warm, caramelized brown sugar pairs beautifully with the natural sweetness of ripe peaches, creating a harmonious blend of flavors. Let’s dive into this recipe and savor the taste of summer.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream
• 2 cups fresh peaches, peeled and diced (about 2-3 peaches)

For the Brown Sugar Topping:

• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a separate large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This will take about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Begin and end with the dry mixture, and mix until just combined.
6. Gently fold in the diced peaches, being careful not to overmix.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. In a separate bowl, prepare the brown sugar topping by combining brown sugar, flour, cold cubed butter, and ground cinnamon. Use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.
9. Sprinkle the brown sugar topping evenly over the cake batter.
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serving and Storing

Serve your Brown Sugar Peach Cake at room temperature. You can enjoy it as a standalone dessert or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Leftovers can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for longer freshness. The flavors may even intensify as the cake sits.

Recipe Notes

• To peel the peaches, you can blanch them in boiling water for about 30 seconds, then plunge them into an ice bath. The skins should easily slide off.
• Fresh, ripe peaches are the star of this cake. If peaches aren’t in season, you can use well-drained canned or frozen peaches, but fresh ones are preferred for the best flavor.
• Adjust the amount of brown sugar in the topping to suit your sweetness preference. You can add more or less, depending on how caramelized and sweet you want it.

In Conclusion

This Brown Sugar Peach Cake is a sweet celebration of summer’s finest fruit. Its soft, moist crumb and the rich, caramelized brown sugar topping make it a real crowd-pleaser. Whether you’re serving it to friends at a gathering or enjoying it with a cup of coffee in the morning, this cake is a warm and comforting treat. Don’t forget to share the joy by making this recipe and sharing it with your loved ones. Enjoy!