Description
This Brown Sugar Peach Cake is an irresistible dessert featuring caramelized peaches atop a tender, moist cake. The peaches are first cooked in a luscious brown sugar, cinnamon, and nutmeg mixture, then topped with a soft cake batter and baked to golden perfection. Finished with a sprinkle of nuts and optional powdered sugar, it makes for a stunning and delicious treat perfect for any occasion.
Ingredients
Scale
Peach Topping
- 6 medium ripe peaches, peeled and sliced (about 6 cups)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup chopped pecans or walnuts (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Peach Topping: In a large skillet (preferably oven-safe), melt the butter over medium heat until fully melted, coating the bottom evenly. Stir in brown sugar, cinnamon, and nutmeg and cook for 2-3 minutes, stirring constantly, until the sugar is melted and bubbly without burning.
- Arrange Peaches: Carefully place peach slices in a single layer over the brown sugar mixture, overlapping slightly but avoiding piling up to ensure an even caramelized layer.
- Simmer the Peaches: Reduce heat to low and let peaches simmer for 5-7 minutes to soften and release juices, further caramelizing the topping without burning it. Remove from heat afterwards.
- Preheat Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C). If your skillet is not oven-safe, transfer the peach mixture to a greased 9×13 inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In another large bowl, beat the softened butter with granulated sugar for 3-5 minutes until light, fluffy, and pale using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring full incorporation before adding the next, then mix in the vanilla extract.
- Combine Wet and Dry Mixtures: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix just until combined to avoid toughening the cake.
- Pour Batter Over Peaches: Scrape the batter over the peach layer, spreading evenly with a spatula to cover all the peaches.
- Add Nuts (Optional): Sprinkle chopped pecans or walnuts on top of the batter for added crunch and flavor.
- Bake the Cake: Place the skillet or dish in the preheated oven and bake for 45-55 minutes. Insert a wooden skewer into the center to check doneness; it should come out clean. The cake top should be golden brown.
- Cool Before Inverting: Let the cake cool for 15-20 minutes so it sets and is easier to handle without breaking.
- Invert the Cake: Place a serving plate over the skillet or dish and carefully invert the cake so the peach topping is now on top. Reposition any peaches stuck to the bottom onto the cake.
- Final Cooling and Serving: Allow the cake to cool completely or serve warm. For a finishing touch, dust with powdered sugar if desired.
- Serve: Slice and serve the cake alone or with vanilla ice cream or whipped cream for extra indulgence. Enjoy!
Notes
- Use oven-safe skillets to avoid transferring the peach topping, helping retain flavor and presentation.
- Peeling peaches is essential for smooth texture; ripe but firm peaches work best.
- Do not overmix the batter to maintain a tender crumb.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
- For nuttier flavor, lightly toast pecans or walnuts before sprinkling on top.
- Serve warm for a melt-in-your-mouth experience or cooled for easier slicing.
