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For a Brown Sugar Peach Cake, you need the following ingredients: - Ripe peaches (2 cups, peeled and diced) - Brown sugar (1 cup, packed) - Granulated sugar (½ cup) - Unsalted butter (½ cup, softened) - Large eggs (2) - Vanilla extract (1 teaspoon) - All-purpose flour (2 cups) - Baking powder (1 teaspoon) - Baking soda (1 teaspoon) - Salt (½ teaspoon) - Buttermilk (1 cup) - Ground cinnamon (1 teaspoon) - Nutmeg (½ teaspoon) - Optional: powdered sugar for dusting These ingredients create a lovely flavor profile. The ripe peaches bring sweetness, while the brown sugar adds deep caramel notes. The buttermilk ensures the cake stays moist and tender. Each bite will remind you of summer! If you want the full details on how to put this all together, check out the Full Recipe. - Preheat oven to 350°F (175°C). - Grease and flour a 9x13-inch cake pan. Start by preheating your oven. A warm oven helps the cake rise well. Next, grease the pan. Use butter or cooking spray to coat it. Then, add flour to the pan. This helps the cake come out easily after baking. - Cream together butter and sugars. - Add eggs and vanilla extract. In a large bowl, mix the softened butter with brown sugar and granulated sugar. You want it to be light and fluffy. This step adds air to the batter. Next, add the eggs one by one. Mix well after each egg. Finally, stir in the vanilla extract for great flavor. - Whisk dry ingredients together. - Alternate adding dry ingredients with buttermilk. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps evenly mix the dry ingredients. Gradually add this mixture to the butter mix. Alternate with the buttermilk. Start and end with the flour mix. Stir until just combined to keep it light. - Fold in the diced peaches. - Pour batter into the pan and bake. Now, gently fold in the diced peaches. This adds sweet bites throughout the cake. Pour the batter into your prepared pan. Smooth the top with a spatula. Bake in the oven for 40-45 minutes. A toothpick should come out clean when the cake is done. Enjoy the wonderful smell filling your kitchen! To keep your Brown Sugar Peach Cake moist, start with ripe peaches. They add natural sweetness and juiciness. When you measure flour, spoon it into your measuring cup. This helps avoid too much flour, which can make the cake dry. For extra flavor, add ground cinnamon and nutmeg to the batter. These spices bring warmth and depth to the cake. If you want a pretty finish, dust the cake with powdered sugar before serving. It makes the cake look fancy! Use a large mixing bowl for easy stirring. A sturdy spatula works best for mixing the batter. For baking, I suggest a 9x13-inch pan. This size helps the cake bake evenly. This equipment will make your baking experience smoother and more fun. You can find the Full Recipe above. {{image_2}} You can change the fruit in this cake. Swap the peaches for berries or apples. Both options bring a fresh taste. Berries add tartness, while apples give a cozy flavor. You can also mix in nuts, like walnuts or pecans. Nuts add a nice crunch and a rich taste. If you need a gluten-free cake, use almond flour or a gluten-free flour blend. Almond flour makes the cake moist and rich. A gluten-free blend can work well too. Just make sure it has a good mix of flours. This way, your cake stays fluffy. Want to make this cake vegan? You can replace the eggs with flaxseed meal or applesauce. Use one tablespoon of flaxseed meal mixed with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. If using applesauce, replace each egg with ¼ cup of unsweetened applesauce. Both options keep the cake light and tasty. For the full recipe, check out the detailed steps and ingredients above. To keep your Brown Sugar Peach Cake fresh, start by letting it cool completely. Once cooled, slice the cake into pieces. Use an airtight container to store the slices. This helps keep moisture in and prevents the cake from drying out. If you have a whole cake left, cover it with plastic wrap or foil. Store it in the fridge for up to five days. Freezing your cake is easy! First, wrap each slice in plastic wrap tightly. Then, place the wrapped slices in a freezer-safe bag. Be sure to label the bag with the date. You can freeze the cake for up to three months. When you want to enjoy it, remove a slice from the freezer. Let it thaw in the fridge overnight. If you want it warm, reheat it in the oven at 350°F for about 10 minutes. Enjoy your delicious cake any time! To ripen peaches fast, place them in a brown paper bag. This bag traps the ethylene gas, which speeds up ripening. Make sure to close the bag loosely. Check the peaches daily. Once they feel soft, they are ready to use. You can tell the cake is done by checking a few things. First, use a toothpick. Insert it in the center; it should come out clean. The edges will also pull away from the pan slightly. The top should look golden brown and spring back when you touch it. Yes, you can make the batter ahead of time! Just mix it as usual and cover it tightly. Store it in the fridge for up to 24 hours. When you are ready to bake, let it warm up for about 30 minutes before pouring it into the pan. This helps it bake evenly. For the full recipe, check back to ensure you follow each step correctly! This blog post covered how to make a peach cake. We explored the ingredients, step-by-step instructions, and tips for a moist outcome. I shared variations to try, like using different fruits or making it gluten-free. Plus, I provided storage info to keep your cake fresh and tasty. With these details, you can bake a delicious peach cake that everyone will love. Enjoy the process and the sweet rewards!

Brown Sugar Peach Cake

Indulge in the delightful flavors of Brown Sugar Peach Cake with this easy recipe! Packed with juicy peaches and rich brown sugar, this moist cake is perfect for any occasion. With simple steps to follow, you’ll be baking this scrumptious treat in no time. Explore the full recipe and discover how to create a dessert that’s sure to impress your family and friends. Click through to bring this delicious cake to your table!
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Ingredients
  

2 cups ripe peaches, peeled and diced

1 cup brown sugar, packed

½ cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 teaspoon ground cinnamon

½ teaspoon nutmeg

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

          Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.

            Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared cake pan and smooth the top with a spatula.

                Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

                    If desired, dust with powdered sugar before serving for an elegant touch.

                      Prep Time, Total Time, Servings: 20 mins | 1 hour | 12 servings