Description
This Incredibly Moist Brown Sugar Peach Cake combines the natural sweetness of fresh peaches with the rich flavor of brown sugar and butter, resulting in a tender, moist dessert perfect for summer gatherings or cozy nights. The addition of Greek yogurt adds creaminess and moisture, while subtle hints of vanilla enhance the cake’s depth. Easy to prepare and bake, this cake delivers delightful fruit pockets in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup packed brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Fruit
- 1½ cups fresh peaches, peeled and diced (2–3 peaches)
Optional Toppings
- Extra peach slices
- 1 tablespoon coarse sugar or cinnamon-sugar blend
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to ensure easy removal of the cake.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and packed brown sugar until combined. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt and vanilla extract if using.
- Combine Dry Ingredients: Sprinkle the all-purpose flour, baking powder, baking soda, and salt over the wet mixture. Gently fold these dry ingredients into the wet ingredients until just combined; be careful not to overmix to maintain a tender cake texture.
- Add Peaches: Carefully fold the peeled, diced peaches into the batter, ensuring they are evenly distributed without breaking up the fruit.
- Prepare Batter for Baking: Pour the batter into the prepared cake pan, smoothing the top with a spatula. If desired, top with extra peach slices and sprinkle with coarse sugar or a cinnamon-sugar blend for added texture and sweetness.
- Bake: Place the cake in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool: Allow the cake to cool in the pan for 10 minutes to set. Then, carefully remove it from the pan and let it cool completely on a wire rack before slicing and serving.
Notes
- For best results, use ripe but firm peaches to prevent excess moisture in the batter.
- If fresh peaches are not available, frozen peaches that have been thawed and drained can be used.
- Make sure not to overmix the batter after adding the flour to keep the cake light and fluffy.
- Optional toppings like coarse sugar add a nice crunchy texture and enhance the cake’s sweetness.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be served warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.
