If you’re dreaming of something cozy, sweet, and absolutely bursting with sunny fruit, look no further than this Brown Sugar Peach Cake. Imagine tender layers of fluffy, golden cake wrapped around juicy peaches, all topped off with a crackly brown sugar crust. It’s the sort of dessert that feels just as welcome after a Sunday dinner as it does alongside your afternoon coffee. If you love the charm of classic home baking with a twist, this Brown Sugar Peach Cake is about to become one of your favorite go-to treats!
Ingredients You’ll Need
Every ingredient in this recipe brings something special to the table. You don’t need anything fancy—just simple, reliable ingredients that work together to create the cake’s luscious flavor, moist crumb, and irresistible aroma. Here’s what you’ll need and why each item shines:
- Unsalted Butter (1/2 cup, softened): Creates a rich base and keeps the cake wonderfully tender.
- Light Brown Sugar (1 cup, packed): Adds caramel-like sweetness and helps the cake stay moist.
- Large Eggs (2): Give the cake structure while keeping it fluffy.
- Vanilla Extract (1 teaspoon): Brings out the flavor of the peaches and adds warmth.
- All-Purpose Flour (1 1/2 cups): Forms the cake’s foundation—be sure to measure accurately for the best texture.
- Baking Powder (1 teaspoon): Helps your cake rise to perfection.
- Baking Soda (1/2 teaspoon): Works with the sour cream to give a tender, soft crumb.
- Salt (1/2 teaspoon): Balances the sweetness and brings out all the other flavors.
- Cinnamon (1/2 teaspoon): Adds a hint of cozy spice that pairs beautifully with peaches.
- Sour Cream or Greek Yogurt (1/2 cup): Makes the cake extra moist, tender, and just a touch tangy.
- Fresh or Canned Sliced Peaches (2 cups): The star ingredient—choose ripe, juicy peaches if using fresh, or be sure to drain canned peaches well.
- Brown Sugar (2 tablespoons, for topping): Sprinkled on top for a crackly sweet finish.
- Cinnamon (1/4 teaspoon, for topping): Mixed with brown sugar for a fragrant, golden crust.
How to Make Brown Sugar Peach Cake
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Go ahead and grease and flour either an 8×8-inch square or a 9-inch round baking dish. This little bit of prep ensures your cake releases easily and bakes evenly with those gorgeous golden edges.
Step 2: Cream the Butter and Brown Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy—give it a solid 2–3 minutes with a hand mixer or wooden spoon. This step infuses air into the batter and gives your Brown Sugar Peach Cake that coveted soft, plush crumb.
Step 3: Mix in Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, inviting aroma.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Mixing the dry ingredients ahead of time ensures even distribution throughout the cake and prevents accidental clumps.
Step 5: Blend Wet and Dry Ingredients
Add the dry ingredients to your butter mixture, alternating with the sour cream or Greek yogurt. Gently fold until everything is just combined—overmixing can make the cake tough, so a light touch is best!
Step 6: Fold in the Peaches
Now for the magic moment! Carefully fold in the sliced peaches, letting their juices bathe the batter in flavor and perfume. If your peaches are especially juicy, a quick blot with a paper towel can help prevent excess moisture.
Step 7: Prepare and Sprinkle the Topping
Pour the batter into your prepared pan and smooth the top. In a small bowl, mix 2 tablespoons brown sugar with 1/4 teaspoon cinnamon, then sprinkle evenly over the top. This is what forms that irresistible, shimmery crust as the Brown Sugar Peach Cake bakes.
Step 8: Bake
Bake for 40–45 minutes, or until a toothpick comes out clean from the center. Let it cool for at least 10 minutes to set—if you can resist diving in right away!—before slicing and serving up slices of summery, fruity goodness.
How to Serve Brown Sugar Peach Cake
Garnishes
Turn each slice into a showstopper with a dollop of whipped cream, a scoop of vanilla ice cream, or a scattering of fresh peach slices on top. A light dusting of powdered sugar adds a lovely snowy finish, especially for a special occasion.
Side Dishes
This Brown Sugar Peach Cake is right at home with a cup of coffee, a tall glass of iced tea, or even a fresh fruit salad. If you’re turning it into a summer brunch centerpiece, try pairing with crisp bacon or a savory egg dish to balance the sweetness.
Creative Ways to Present
Try baking individual portions in ramekins for a personal touch, or serve warm slices with homemade cinnamon whipped cream. You can even cut the cake into cubes for a stunning trifle layered with custard and more peaches—talk about a dessert to remember!
Make Ahead and Storage
Storing Leftovers
Any uneaten Brown Sugar Peach Cake can be stored covered at room temperature for up to 2 days. If your kitchen runs warm, pop it into the refrigerator for extra freshness, bringing it back to room temperature before serving for the best texture.
Freezing
To keep Brown Sugar Peach Cake on hand for future cravings, wrap individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months, and thaw overnight in the refrigerator or on your counter.
Reheating
Warm slices in the microwave for 10–15 seconds for that just-baked flavor. If you prefer the oven, reheat at 300°F (150°C) for about 8–10 minutes; this revives the crumb and softens the peaches beautifully.
FAQs
Can I use frozen peaches in Brown Sugar Peach Cake?
Absolutely! Just thaw and drain frozen peaches very well before folding them in—the less excess liquid, the better for a perfect crumb.
What substitutions work for sour cream?
Greek yogurt is a great stand-in if you don’t have sour cream. Both add moisture and a slight tang, keeping the Brown Sugar Peach Cake soft and rich.
Can I double the recipe for a larger group?
Definitely! Double all ingredients, use a 9×13-inch pan, and watch the bake time—it might need an extra 5 to 10 minutes. Keep an eye out for that golden brown crust and a clean toothpick.
How do I know when the cake is done?
Look for a golden top and a toothpick inserted in the center coming out clean or with a few moist crumbs—underdone areas can be gooey due to the peaches.
Can I make this cake gluten-free?
Yes, swap the all-purpose flour for your favorite gluten-free flour blend. The Brown Sugar Peach Cake may be a touch more delicate, so treat it gently when slicing and serving.
Final Thoughts
This is the kind of recipe that brightens up any day with its cheery flavors and charming simplicity. If you’re in the mood for something equal parts homey and impressive, give this Brown Sugar Peach Cake a try—you might just find yourself baking it on repeat all season long!
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Brown Sugar Peach Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Brown Sugar Peach Cake. Bursting with juicy peaches and a hint of cinnamon, this moist and tender cake topped with a sweet cinnamon sugar crust is a perfect treat for any occasion.
Ingredients
Cake:
- 1/2 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup sour cream or Greek yogurt
- 2 cups fresh or canned sliced peaches (drained if using canned)
Topping:
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a baking dish.
- Cream butter and sugar: In a bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla.
- Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet and dry: Add dry ingredients to wet mixture alternately with sour cream. Fold in peaches.
- Add topping: Sprinkle brown sugar and cinnamon mix over the batter.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean. Cool before serving.
Notes
- This cake is delicious warm or at room temperature.
- Serve with whipped cream or vanilla ice cream.
- If using frozen peaches, thaw and drain well before use.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
