Butterscotch Peach Snack Cake

Name: Butterscotch Peach Snack Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 15
Ingredients: 1 stick unsalted butter, softened; ½ cup packed brown sugar; ½ cup sugar; 2 large eggs; 1 tsp. vanilla extract; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. ground cinnamon; ¼ tsp. salt; 1 cup sour cream; 2 cups unbleached all-purpose flour; 12 oz. butterscotch chips, divided; 3 cups peeled and finely diced fresh peaches; 1 cup finely chopped pecans; 3 tbsp. whipping cream

Recipe GLPR0c74f1f4a72209

Dessert

65 min

403 cal

Servings: 15

Oven

SNAP eligible

A moist, tender snack cake studded with fresh peaches and pecans, enriched with butterscotch chips and topped with a smooth butterscotch glaze. The combination of brown and white sugars, sour cream, and warm cinnamon creates a rich, comforting dessert perfect for any occasion.

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Ingredients

1 stick unsalted butter, softened

½ cup packed brown sugar

½ cup sugar

2 large eggs

1 tsp. vanilla extract

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. salt

1 cup sour cream

2 cups unbleached all-purpose flour

12 oz. butterscotch chips, divided

3 cups peeled and finely diced fresh peaches

1 cup finely chopped pecans

3 tbsp. whipping cream

Directions

Preheat your oven to 350°F. Lightly spray a 9×13 inch glass baking dish with cooking spray and set aside.
In a large mixing bowl, combine the softened butter, brown sugar, white sugar, eggs, vanilla extract, baking powder, baking soda, cinnamon, and salt with the sour cream.
Using an electric mixer, beat the mixture on medium speed until light, creamy, and well combined, about 2 minutes.
Reduce mixer speed to low. Add the unbleached flour and stir gently with a wooden spoon until just combined. Fold in 1 cup of the butterscotch chips, the diced peaches, and the chopped pecans until evenly distributed.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake bakes, combine the remaining 1 cup butterscotch chips with the whipping cream in a small saucepan. Place over low heat and stir constantly until the chips are completely melted and the glaze is smooth, about 3 to 5 minutes.
Remove the cake from the oven and let cool for 5 minutes. Drizzle the warm butterscotch glaze evenly over the top of the cake. Cool to room temperature before serving.

Comments

Grocery List Plus Editorial Staff4.5

This cake is a Charlotte sweet spot: peaches are a regional staple, all ingredients are easy finds at Harris Teeter or Walmart, and the cost per serving sits under $1.50 even with butterscotch chips and pecans. The 65-minute total time is honest—roughly 15 minutes of prep and mixing, then 50 minutes in the oven—and the yield of 15 servings spreads the cost thin for a weeknight dessert or potluck. The main caveat is that this is a same-night cake; it dries out by day two, so plan to serve it fresh or commit to freezing individual slices. Peach season (June through August in North Carolina) is when you'll find the best fruit at the best price; winter baking would require canned or frozen peaches, which work but lack the brightness that justifies a butterscotch flavor profile.