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As the sun shines brighter and the days grow longer, summer beckons us to indulge in sweet, juicy fruits. Among the seasonal delights, fresh peaches stand out, embodying the essence of summer with their luscious flavor and vibrant color. One of the best ways to showcase these delightful fruits is through a Brown Sugar Peach Cake. This moist, flavorful cake is not only a treat for the taste buds but also a feast for the eyes, with its golden hue and caramelized peach topping.

Brown Sugar Peach Cake

Indulge in summer sweetness with this delightful Brown Sugar Peach Cake! Made with fresh peaches, brown sugar, and a hint of cinnamon, this cake is moist and bursting with flavor. Perfect for gatherings or a cozy night in, it’s easy to prepare in just one hour. The warm, buttery cake topped with a dusting of powdered sugar is a real treat. Elevate your dessert game and enjoy a slice of peach paradise! 🍑🍰 #PeachCake #DessertIdeas #BakingFun
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Ingredients
  

2 cups fresh peaches, peeled and chopped

1 ½ cups all-purpose flour

1 cup brown sugar, packed

½ cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup sour cream

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.

    Prepare the Peaches: In a medium bowl, toss the chopped peaches with a tablespoon of granulated sugar and set aside. This will help release their juices.

      Cream the Butters and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-5 minutes.

        Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract until well combined.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

            Mix in Dry Ingredients and Sour Cream: Gradually add the flour mixture to the butter mixture, alternating with sour cream. Begin and end with the flour mixture. Mix until just combined.

              Fold in Peaches: Gently fold in the peach mixture (along with any accumulated juices) into the batter, ensuring the peaches are evenly distributed.

                Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.

                  Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.

                    Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8 slices