Brown Sugar Peach Cake
This delightful brown sugar peach cake features a soft crumb, rich with the natural sweetness of peaches, making it perfect for weeknight desserts and gatherings.
Ingredients
Peach Filling
- 3 cups canned peaches, drained and chopped Adds sweetness and moisture
- 1/3 cup granulated sugar Sweetens the peach layer
- 3/4 tsp ground cinnamon Enhances the flavor profile
- 1/2 tsp ground nutmeg Adds warm, earthy notes
- 1 tbsp cornstarch Thickens the peach filling
- 2 tbsp salted butter, melted Binds the peach mixture
Cake Batter
- 1/2 cup all-purpose flour Stabilizes the peach layer
- 1/4 cup light brown sugar Adds caramel-like sweetness
- 1/4 cup granulated sugar Provides overall sweetness
- 1/2 tsp ground cinnamon For additional flavor
- 1/4 cup unsalted butter, cold and cut in cubes Helps create a tender crumb
- 1 1/2 cups unsalted butter, room temperature Adds richness
- 2 1/2 cups granulated sugar Sweetens the cake
- 6 large eggs Binds the ingredients together
- 3 cups cake flour, sifted Creates a tender, soft texture
- 1 tsp salt Balances the sweetness
- 1/4 tsp baking soda Adds lightness
- 1 cup sour cream, room temperature Contributes moisture and tanginess
- 1 1/2 tbsp pure vanilla extract Enhances the overall flavor
Frosting
- 1 cup powdered sugar For frosting consistency
- 1 tbsp peach preserves Adds flavor and moisture to frosting
- 1/2 tsp lemon juice Brightens the frosting
Instructions
Preparation
- In a mixing bowl, combine the drained and chopped peaches with granulated sugar, ground cinnamon, ground nutmeg, and cornstarch. Stir gently to coat the peaches evenly.
- Melt 2 tablespoons of salted butter in a small bowl and mix with 1/2 cup of all-purpose flour and 1/4 cup of light brown sugar until crumbly.
Mixing Cake Batter
- In a larger mixing bowl, cream together 1 1/2 cups of unsalted butter and 2 1/2 cups of granulated sugar until light and fluffy.
- Add the 6 large eggs, one at a time, mixing each fully before the next.
- Gradually mix in 3 cups of sifted cake flour, 1 teaspoon of salt, and 1/4 teaspoon of baking soda until just combined.
- Gently fold in 1 cup of room-temperature sour cream and 1 1/2 tablespoons of pure vanilla extract.
Baking
- Preheat your oven and generously grease your baking pan.
- Pour half of the batter into the prepared baking pan and spread evenly.
- Spoon the peach mixture over the batter layer.
- Spoon the remaining batter over the peach layer and gently spread.
- Sprinkle the crumb topping over the cake.
- Bake until golden brown and a toothpick comes out clean. Allow to cool before removing from the pan.
Notes
Ensure ingredients are at room temperature for best results. Store the cake properly to maintain moisture and flavor.