Brown Sugar Peach Cake
A delightful cake combining fresh peaches and brown sugar for a moist and flavorful treat, perfect for any occasion.
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups milk
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups fresh peaches, peeled and diced
For the icing
- 0.5 cups brown sugar
- 0.25 cups heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture alternately with the milk, mixing just until combined.
- Fold in the diced peaches.
Baking
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Icing
- For the icing, combine brown sugar and heavy cream in a saucepan over medium heat. Cook, stirring, until it thickens slightly.
- Pour the icing over the cooled cake. Serve and enjoy!
Notes
This cake can be served warm or at room temperature. It pairs well with vanilla ice cream or whipped cream. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.