If you’re searching for the ultimate summer dessert, look no further than this Brown Sugar Peach Cake Recipe. Imagine a tender, golden cake bursting with juicy peaches and a buttery brown sugar crumb that melts in your mouth. Every bite is sweet, fragrant, and just a little bit nostalgic — the kind of treat that transports you to a sunny porch swing, fork in hand. Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying a slice with your morning coffee, this Brown Sugar Peach Cake Recipe is pure comfort and impossible to resist.
Ingredients You’ll Need
The magic of this cake lies in its simple, everyday ingredients, each one working behind the scenes to create a soft crumb, rich flavor, and that gorgeous golden hue. You probably have most of these on hand, and together they bring out the very best in ripe summer peaches.
- Unsalted butter (1/2 cup, softened): Creates a moist, tender cake and adds rich, buttery flavor.
- Light brown sugar (1 cup, packed): Lends a deep caramel sweetness and helps the cake stay soft.
- Large eggs (2): Provide structure and a lovely, velvety crumb.
- Sour cream (1/2 cup): Adds tang and keeps the cake incredibly moist.
- Whole milk (1/4 cup): Loosens the batter for a fluffy texture.
- Vanilla extract (1 teaspoon): Elevates all the flavors and adds warmth.
- All-purpose flour (1 1/2 cups): The backbone of the cake, just enough for structure without heaviness.
- Baking powder (1 teaspoon): Helps the cake rise beautifully.
- Baking soda (1/2 teaspoon): Reacts with the sour cream for extra lift and tenderness.
- Salt (1/2 teaspoon): Balances the sweetness and sharpens the flavors.
- Ground cinnamon (1/2 teaspoon): Adds a cozy hint of spice that complements the peaches.
- Peeled and diced peaches (2 cups): Use fresh for juicy bursts, or substitute well-drained canned or thawed frozen peaches for convenience.
How to Make Brown Sugar Peach Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan thoroughly with butter or nonstick spray. This will ensure your Brown Sugar Peach Cake Recipe releases easily and bakes up golden and even.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and packed light brown sugar together until the mixture is light and fluffy. This step is key for creating a soft, tender crumb and infusing the cake with a deep caramel flavor.
Step 3: Add Eggs and Wet Ingredients
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then mix in the sour cream, whole milk, and vanilla extract. The batter will look creamy and luscious — that’s exactly what you want for a moist cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution, so every bite of your Brown Sugar Peach Cake Recipe will have the perfect balance of flavor and rise.
Step 5: Bring It All Together
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Overmixing can toughen the cake, so stop as soon as you see no more streaks of flour. Now, gently fold in the diced peaches, distributing them evenly throughout the batter.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen will be absolutely irresistible!
Step 7: Cool and Enjoy
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This short rest makes it easier to slice and helps the flavors settle — but if you can’t wait, go ahead and sneak a warm piece!
How to Serve Brown Sugar Peach Cake Recipe
Garnishes
This cake is delightful on its own, but a little garnish goes a long way. Try a dusting of powdered sugar, a dollop of freshly whipped cream, or a scoop of vanilla ice cream to make each serving extra special. A sprinkle of cinnamon or a few extra peach slices on top add a beautiful finishing touch.
Side Dishes
The Brown Sugar Peach Cake Recipe shines brightest when paired with something cool and creamy. Alongside your cake, consider serving fresh berries, a tangy fruit salad, or even a chilled glass of sweet tea. These simple sides balance the richness of the cake and make it feel like a real celebration.
Creative Ways to Present
For a show-stopping dessert tray, cut the cake into small squares and arrange on a pretty platter, topped with mint leaves or edible flowers. Or serve warm slices in individual bowls with a drizzle of caramel sauce. If you’re hosting brunch, offer the cake alongside yogurt and granola for a sweet-savory twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Brown Sugar Peach Cake Recipe (which is rare!), simply cover the cooled cake tightly with plastic wrap or transfer to an airtight container. It keeps well at room temperature for up to two days, or in the refrigerator for up to four days — the flavors only deepen over time.
Freezing
This cake freezes beautifully. Once completely cooled, wrap individual slices or the whole cake in plastic wrap and then foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator, and it’ll taste just as fresh as the day you baked it.
Reheating
To bring back that just-baked warmth, reheat slices in the microwave for about 15–20 seconds or pop them in a 300°F oven for 5–7 minutes. A quick warm-up revives the peachy aroma and makes the Brown Sugar Peach Cake Recipe extra comforting, especially on a cool evening.
FAQs
Can I use canned or frozen peaches instead of fresh?
Absolutely! Well-drained canned or thawed frozen peaches work just as well in this Brown Sugar Peach Cake Recipe. Just make sure to pat them dry with paper towels to avoid excess moisture in the cake.
What if I don’t have sour cream?
If you’re out of sour cream, plain Greek yogurt is a perfect substitute. It delivers the same tang and moisture, so your cake will turn out just as delicious.
Can I bake this as cupcakes or in a different pan?
Yes, you can bake the batter in a muffin tin for peachy cupcakes or use a round cake pan. Just keep an eye on the bake time — cupcakes may be done in 20–25 minutes, while different pan sizes can affect the timing.
How do I know when the cake is fully baked?
The best way is to insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs. The top will look golden and may spring back lightly when pressed.
Can I add nuts or other fruits?
Definitely! Chopped pecans, walnuts, or even a handful of blueberries make wonderful additions to this Brown Sugar Peach Cake Recipe. Just fold them in with the peaches for extra flavor and texture.
Final Thoughts
I hope you’re as excited as I am to bake this Brown Sugar Peach Cake Recipe! Whether you’re celebrating a special occasion or just want to savor the taste of summer, this cake is guaranteed to bring smiles all around. Give it a try, and let every sweet, peachy bite become a new favorite in your kitchen.
Print
Brown Sugar Peach Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Brown Sugar Peach Cake is a moist and flavorful dessert perfect for summer, featuring fresh peaches folded into a tender, cinnamon-spiced batter sweetened with brown sugar. Ideal for serving warm with whipped cream or vanilla ice cream, this easy-to-make American classic offers a delightful balance of sweetness and fruitiness in every bite.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Fruit
- 2 cups peeled and diced fresh peaches (or well-drained canned or thawed frozen peaches)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and packed light brown sugar until the mixture is light and fluffy, ensuring a smooth texture for your cake.
- Add Eggs and Dairy: Beat in the eggs one at a time to incorporate evenly. Then mix in the sour cream, whole milk, and vanilla extract until the batter is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Peaches: Gently fold the peeled and diced fresh peaches into the batter, distributing the fruit evenly without breaking it down too much.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving.
Notes
- Serve this cake warm or at room temperature for the best flavor and texture.
- Enhance the dessert by adding a dollop of whipped cream or a scoop of vanilla ice cream.
- Nectarines or apricots can be used as delicious alternatives to the peaches.
- Ensure peaches are well-drained if using canned or frozen to avoid extra moisture in the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
