Description
A simple and forgiving cake that combines juicy fresh peaches and rich brown sugar for a comforting dessert perfect for any occasion.
Ingredients
Scale
- 3 large eggs
- 1/2 cup peach nectar or juice
- 1 lb fresh peaches, peeled and chopped
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 3/4 to 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 to 1/2 teaspoon salt
- Butter or neutral oil and extra flour for greasing the cake pan
- 1 teaspoon vanilla extract (optional)
- 1/2 to 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped pecans or sliced almonds (optional)
- Powdered sugar or caramel drizzle (for finishing, optional)
- Fresh lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or an 8×8 square pan.
- Peel and chop the peaches, draining excess juice.
- In a large bowl, beat the eggs until homogenous, then mix in the peach nectar.
- Fold in the chopped peaches and heavy cream until evenly distributed.
- In another bowl, mix brown sugar into the wet mixture.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Adjust consistency of the batter if necessary, then pour into prepared pan.
- Bake for 30-40 minutes, checking for doneness with a toothpick.
- Let cool in the pan for 10-15 minutes before inverting onto a plate to cool completely.
- Serve warm or at room temperature, optionally with whipped cream or ice cream.
Notes
For fruit that sinks, toss peaches in a teaspoon of flour before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: peach cake, summer dessert, easy baking, fruit cake, brown sugar