Brown Sugar Peach Cake (Print Version)
# Ingredients:
01 -
170 grams unsalted butter, softened
02 -
200 grams brown sugar, packed
03 -
100 grams granulated sugar
04 -
3 large eggs, at room temperature
05 -
2 teaspoons pure vanilla extract
06 -
250 grams all-purpose flour
07 -
2 teaspoons baking powder
08 -
0.5 teaspoons baking soda
09 -
0.5 teaspoons salt
10 -
120 milliliters buttermilk, at room temperature
11 -
3 cups fresh peaches, peeled and diced
12 -
1 teaspoon ground cinnamon
13 -
2 tablespoons powdered sugar, for dusting (optional)
# Instructions:
01 -
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper and set aside.
02 -
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
03 -
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
04 -
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
05 -
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
06 -
Gently fold in the diced peaches using a spatula, ensuring they are evenly distributed throughout the batter.
07 -
Pour the batter into the prepared pan, smoothing the top with a spatula.
08 -
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10 -
If desired, dust the cake with powdered sugar before serving.