Name: Peach Snack Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 cakes
Cuisine: American

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Peach Snack Cake

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Instructions

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Instructions

Preheat oven to 350 degrees.

In a bowl, sift the flour, baking powder, baking soda and salt.

In a separate bowl, whisk together the melted butter, milk, honey, 2 tablespoons brown sugar, egg, and vanilla.

Mix the wet ingredients into the dry ingredients until just combined, and fold in the peaches.*

Pour batter into a greased and parchment lined 9 x 9 inch square or 9-inch round pan and top with thinly sliced peaches and sprinkle with remaining tablespoon of brown sugar. Bake 25 minutes or until a wooden pick inserted in the center comes out clean.

* you can substitute the peach with cubed pear, plum or nectarine

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Tips & Tricks (5)

Peak Peach Selection 🍑
Choose peaches that yield slightly to gentle pressure with a fragrant aroma—overly soft peaches will create a mushy cake, while underripe ones lack flavor; if using frozen peaches, thaw and drain excess liquid to prevent a soggy crumb.
Brown Sugar Moisture Magic 🍯
Brown sugar and honey in this recipe create natural moisture and tenderness; ensure your brown sugar isn't hardened by storing it in an airtight container, as clumpy sugar won't incorporate smoothly into the batter.
Room Temperature Ingredients Rule 🌡️
Bring eggs, butter, and milk to room temperature before mixing to ensure proper emulsification and a lighter, more tender crumb; cold ingredients create lumps and can result in a dense cake.
Peach Layer Placement Strategy 🎂
Scatter peach slices on the bottom of the pan and reserve some for the top to ensure even distribution and prevent them from sinking; pat peaches dry with paper towels first to minimize excess moisture in the batter.
Gentle Folding Over Mixing 🥄
Once you add the dry ingredients to the wet mixture, fold gently by hand instead of using a mixer to avoid overdeveloping gluten, which toughens the cake and makes it dense rather than tender and snack-cake light.