Description
This Incredibly Moist Brown Sugar Peach Cake features a tender crumb infused with brown sugar and fresh peaches. Made with Greek yogurt for extra moisture and a hint of vanilla, this delightful dessert is perfect for showcasing ripe peaches in a simple, crowd-pleasing cake that’s easy to prepare and bake.
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: extra peach slices, 1 tablespoon coarse sugar or cinnamon-sugar blend
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter with the packed brown sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the Greek yogurt and vanilla extract if using for added flavor and moisture.
- Add Dry Ingredients: Sprinkle the flour, baking powder, baking soda, and salt evenly over the wet mixture. Fold the dry ingredients gently into the wet ingredients until just combined to avoid overmixing, which can toughen the cake.
- Incorporate Peaches: Carefully fold in the peeled and diced fresh peaches, distributing them evenly throughout the batter without breaking them down too much.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth the top with a spatula. Optionally, arrange extra peach slices on top and sprinkle with coarse sugar or cinnamon-sugar blend for a decorative and crunchy finish.
- Bake: Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set. Then remove the cake from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use ripe peaches for the best flavor and moisture content in the cake.
- If fresh peaches are not in season, substitute with thawed frozen peaches, drained well to avoid excess moisture.
- For an extra flavor boost, cinnamon or nutmeg can be added to the dry ingredients.
- Ensure the melted butter is not too hot when mixing with eggs to prevent scrambling.
- This cake keeps well at room temperature for 2 days and can be refrigerated for up to 5 days, wrapped tightly.
