Name: Brown Sugar Peach Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup light brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 cups fresh or canned peaches, peeled and chopped (drained if using canned); 2 tablespoons brown sugar; powdered sugar for dusting

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If you’re searching for a truly irresistible treat to celebrate ripe, juicy peaches, this Brown Sugar Peach Cake is about to become your new favorite obsession. Moist, buttery, and brimming with peaches nestled into a plush crumb, every bite bursts with caramel-like notes from the brown sugar and the warmth of cinnamon. It’s as stunning for weekend gatherings as it is comforting on a quiet afternoon, celebrating the simple joy of summer’s best fruit dressed up in cake form.

Brown Sugar Peach Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Brown Sugar Peach Cake is how a handful of classic baking staples transform into something show-stopping. Every ingredient is essential, working together to create a cake that’s fluffy, fragrant, and sweet with the golden hue and flavor of peaches.

Unsalted butter (1/2 cup, softened): Creates the rich, tender crumb and adds a buttery flavor that’s the backbone of the cake.
Light brown sugar (1 cup, packed): Lends delectable caramel notes and color, making every bite extra cozy and flavorful.
Large eggs (2): Bind the batter and ensure a light, springy texture throughout.
Vanilla extract (1 teaspoon): Brings a floral sweetness that enhances both the peaches and brown sugar.
Sour cream (1/2 cup): Makes the cake incredibly moist and a little tangy; Greek yogurt is a great substitute!
All-purpose flour (1 1/2 cups): Gives the cake structure while keeping it soft and fork-tender.
Baking powder (1 teaspoon): Provides lift so your cake rises beautifully in the oven.
Baking soda (1/2 teaspoon): Works with the sour cream to add extra fluffiness.
Salt (1/4 teaspoon): Enhances all the flavors and keeps the sweetness in balance.
Ground cinnamon (1/2 teaspoon): Adds a lovely warmth that pairs perfectly with peaches and brown sugar.
Peaches (2 cups, fresh or canned, peeled and chopped): The star of the show—use them drained if canned, thaw and drain well if using frozen.
Brown sugar (2 tablespoons, for topping): Sprinkled on before baking for a caramelized, slightly crunchy top.
Optional powdered sugar (for dusting): Adds a touch of elegance and extra sweetness for serving.

How to Make Brown Sugar Peach Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. Thoroughly grease a 9-inch round or square cake pan—this ensures your Brown Sugar Peach Cake releases effortlessly and stays whole and beautiful for slicing later on.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and brown sugar. You’re aiming for a light, fluffy mixture that almost looks whipped—this is what will give your cake its tender, melt-in-your-mouth crumb. Don’t rush this step; aeration is key here!

Step 3: Add Eggs, Vanilla, and Sour Cream

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla for a lovely base aroma, then fold in the sour cream or Greek yogurt, which keeps the cake moist and tender, balancing the sweetness with a gentle tang.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mixing them beforehand ensures that the leavening agents and spices are evenly distributed throughout your Brown Sugar Peach Cake batter.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture into your wet batter, stirring gently just until everything is incorporated. The secret to a light cake is not to over-mix—just blend until you don’t see streaks of flour.

Step 6: Add the Peaches

Gently fold in the chopped peaches. They should be evenly distributed so every bite is full of sweet, juicy fruit. Be careful not to overmix, which can smash the peaches and make the cake dense.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top. Sprinkle with 2 tablespoons of brown sugar for that irresistible crackly, caramelized top. Slide it into the oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Finish

Allow the cake to cool in the pan for about 10 minutes—this helps it set and reduces the risk of crumbling. Then gently transfer to a wire rack to cool completely. If desired, finish your Brown Sugar Peach Cake with a dusting of powdered sugar for an elegant final touch.

How to Serve Brown Sugar Peach Cake

Garnishes

For the ultimate finishing touch, lightly dust the cake with powdered sugar, or top with a dollop of freshly whipped cream. If you feel extra indulgent, a scoop of vanilla ice cream slowly melting over a warm slice of Brown Sugar Peach Cake is pure heaven.

Side Dishes

This cake pairs perfectly with fresh summer berries, sliced nectarines, or even a handful of toasted pecans for crunch. Serve alongside a cup of tea or light roast coffee for a dreamy afternoon treat.

Creative Ways to Present

Try baking the Brown Sugar Peach Cake in mini ramekins for adorable single servings, or layer cubes of cake with whipped cream and extra peaches in parfait glasses for a fun trifle. A drizzle of caramel or honey over each slice adds a gourmet finish.

Make Ahead and Storage

Storing Leftovers

Any leftover Brown Sugar Peach Cake can be covered tightly and stored at room temperature for up to two days. If you want it to last a bit longer, pop it in the refrigerator, where it will stay moist and tasty for up to five days—be sure to let it come to room temperature before serving for the best texture.

Freezing

This cake freezes beautifully! Once completely cool, wrap individual slices or the entire cake tightly in plastic wrap and foil. Store in the freezer for up to three months. When you’re ready to enjoy, thaw the wrapped cake overnight in the fridge.

Reheating

If you love a warm slice, reheat individual portions in the microwave for about 10–15 seconds. For larger portions, use a low oven (325°F) for 10 minutes until just warmed through, and the peaches are delightfully juicy once more.

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! Just make sure to thaw frozen peaches completely and drain any excess liquid before folding them into the batter—this keeps the cake from getting soggy.

What’s the best pan for baking Brown Sugar Peach Cake?

A 9-inch round or square cake pan both work beautifully. Silicone pans help with easy removal, but classic metal or glass pans yield a crustier edge if that’s what you love.

Can I make it gluten-free?

Yes, use your favorite gluten-free all-purpose flour blend in place of regular flour. Make sure your baking powder and soda are certified gluten-free as well; the rest of the ingredients are naturally gluten-free.

Is it okay to leave out the cinnamon?

If you’re not a cinnamon fan or want a less spiced flavor, you can omit it. You might try nutmeg or cardamom for a subtle twist, or simply go without—the cake will still be delicious!

How do I keep my Brown Sugar Peach Cake super moist?

The sour cream (or Greek yogurt) works wonders for moisture, and making sure you don’t overbake is key. Check for doneness at the 35-minute mark and remove it from the oven as soon as a toothpick comes out clean.

Final Thoughts

There’s something incredibly joyful about sharing a homemade cake that’s as simple and beautiful as this Brown Sugar Peach Cake. I absolutely urge you to try it—whether for family, friends, or your own sweet craving. It’s a recipe that brings a little sunshine to any table, any time of year.

Brown Sugar Peach Cake Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of summer with this Brown Sugar Peach Cake. Moist and tender, this easy-to-make cake is bursting with juicy peaches and a hint of cinnamon, all topped with a sweet brown sugar crust. Perfect for dessert or a sweet brunch treat!

Ingredients

Scale

Cake:

1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups fresh or canned peaches, peeled and chopped (drained if using canned)

Topping:

2 tablespoons brown sugar

Optional:

powdered sugar for dusting

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round or square cake pan.
Cream butter and sugar: In a large bowl, cream the butter and brown sugar together until light and fluffy. Add eggs one at a time, mixing well after each, then stir in the vanilla extract and sour cream.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the chopped peaches.
Bake: Pour the batter into the prepared pan, smooth the top, and sprinkle with the additional 2 tablespoons of brown sugar. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.