The Easy Brown Sugar Peach Cake is everything you dream about in a summertime dessert: juicy peaches nestled in a fluffy, cinnamon-kissed crumb, all under a sparkly crust of caramelized brown sugar. Whether you have a bounty of fresh peaches or want to use up those canned ones stashed in your pantry, this masterpiece comes together in under an hour with pantry staples and just a bit of mixing magic. The result? A cake so comforting and aromatic, it feels like a cozy kitchen hug in every bite.
Ingredients You’ll Need
Each ingredient in this Easy Brown Sugar Peach Cake is carefully chosen for flavor and texture—from the rich butter to the tender peaches and that iconic brown sugar finish. Here’s what you’ll need and why every item matters:
- All-purpose flour: Forms the tender base and structure of your cake, making every bite soft yet sturdy enough for those juicy peaches.
- Baking powder: Gives the cake its rise and airy texture, helping it bake up beautifully light.
- Baking soda: Works hand-in-hand with the sour cream to create extra fluff and golden color.
- Salt: Just a touch is key to balancing the sweetness and enhancing all the flavors.
- Ground cinnamon: Brings a subtle, warming spice that complements the peaches and brown sugar perfectly.
- Unsalted butter (softened): Creams into the batter for a rich, classic cake flavor and delicate crumb.
- Brown sugar (packed): Adds a mellow caramel note throughout and creates that irresistible crunchy top.
- Large eggs: Provide structure and richness, making sure your cake holds together but stays moist.
- Vanilla extract: Lends a layer of aromatic sweetness that makes every forkful sing.
- Sour cream: The secret to an ultra-tender, plush crumb and an extra hit of flavor.
- Fresh peaches (peeled and chopped) or drained canned peaches: The star of the show, delivering juicy bites and gorgeous color (frozen works too—just thaw and drain!).
- Brown sugar (for topping): Sprinkled over the top for a glistening, caramelized crown that’ll have everyone reaching for seconds.
How to Make Easy Brown Sugar Peach Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan with a little butter or nonstick spray; this makes sure your Easy Brown Sugar Peach Cake pops out perfectly golden and beautiful every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This simple step ensures your leaveners and spices are evenly distributed, so every bite delivers that signature light and fragrant crumb.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and brown sugar until creamy, light, and fluffy. Don’t rush here—well-creamed butter adds lift and deep caramel flavor to the Easy Brown Sugar Peach Cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, fully incorporating after each. Then stir in the vanilla extract. These two make the batter velvety and aromatic—trust me, your kitchen will smell like a dream.
Step 5: Add Sour Cream
In goes the sour cream! Stir in until the batter is smooth and glossy. This is your secret weapon for a moist, plush cake that never dries out—even on day two or three.
Step 6: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into your wet mix, taking care not to overwork the batter. This is how you keep the Easy Brown Sugar Peach Cake soft and tender. Just mix until you see no more flour streaks.
Step 7: Add the Peaches
Gently fold in the chopped fresh or drained peaches, distributing them evenly without breaking them up too much. These juicy bites bring every mouthful to life, so the more tender they stay, the better!
Step 8: Spread, Top, and Bake
Spoon the batter into your greased pan and smooth the top. Then, shower the surface with those two tablespoons of brown sugar—it will form a sweet, crackly crust. Bake for 35–40 minutes, or until a toothpick comes out clean and the top is an irresistible shade of golden brown.
Step 9: Cool and Slice
Let your masterpiece cool slightly before slicing. This gives the Easy Brown Sugar Peach Cake time to set, so every square comes out picture-perfect and easy to serve.
How to Serve Easy Brown Sugar Peach Cake
Garnishes
A little flourish goes a long way: try a generous dollop of whipped cream, a scoop of vanilla bean ice cream, or a dusting of powdered sugar. Peach slices or fresh mint leaves make each slice look bakery-worthy and extra special for guests.
Side Dishes
For brunch, pair a warm square of Easy Brown Sugar Peach Cake with fresh berries, Greek yogurt, or a drizzle of honey. As a dessert, serve alongside creamy vanilla custard or a small glass of sweet dessert wine for a delightfully decadent finish.
Creative Ways to Present
Think outside the pan! Try cutting the cake into smaller cubes and stacking them as a rustic shortcake with more peaches and cream. Or, offer individually wrapped squares as a picnic treat. A sundae bar with cake chunks, fruit, and toppings is always a hit at summer parties.
Make Ahead and Storage
Storing Leftovers
Once your Easy Brown Sugar Peach Cake has cooled, store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. The flavor actually deepens after a night’s rest!
Freezing
This cake freezes surprisingly well. Wrap individual slices tightly in plastic wrap and place in a freezer-safe container. It’ll keep its texture and flavor for up to 2 months—just thaw overnight in the fridge when you’re ready for a treat.
Reheating
Warm up slices in the microwave for about 15–20 seconds or reheat in a 300°F oven, covered loosely with foil. The cake will turn soft and the peachy aroma will fill your kitchen once again.
FAQs
Can I use frozen peaches in this recipe?
Absolutely! Just make sure to thaw them fully and drain any excess juice before folding them in. Frozen peaches work well and keep this Easy Brown Sugar Peach Cake flavorful no matter the season.
Is this cake sweet or more mildly flavored?
The Easy Brown Sugar Peach Cake is gently sweet—peaches and brown sugar bring richness, but the sour cream keeps things balanced. It’s satisfying without being overwhelming, making it perfect for breakfast or dessert.
Do I need to peel the peaches first?
Peeling is recommended for the best tender texture, but if you love a bit of rustic charm and extra fiber, you can leave the skins on. Either way, this cake delivers big peach flavor.
Can this be made in advance for a party?
Yes! You can bake it a day ahead, cool completely, and store covered at room temperature. Serve fresh slices with last-minute toppings and no one will know you made it the night before.
Can I double the recipe for a larger crowd?
Of course! Simply double all ingredients and bake in a 9×13-inch pan. Keep an eye on baking time—start checking around 40 minutes, but it may need a few extra minutes for the center to set.
Final Thoughts
I just can’t say enough about how this Easy Brown Sugar Peach Cake wins hearts—from its golden, crunchy top to every juicy crumb inside. If you’re craving something simple yet truly special, don’t wait to share this with friends and family. Give it a try, and be prepared for smiles all around the table!
Print
Easy Brown Sugar Peach Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh peaches and brown sugar with this easy-to-make peach cake. Perfect for summer gatherings or a sweet treat any time of the year!
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Additional:
- 2 cups peeled and chopped fresh peaches (or drained canned peaches)
- 2 tablespoons brown sugar (for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a separate large bowl, cream the softened butter and brown sugar. Beat in eggs, vanilla extract, and sour cream.
- Combine and Bake: Gradually add dry ingredients to the wet mixture, fold in peaches, pour batter into pan, sprinkle with brown sugar, and bake for 35–40 minutes.
- Cool and Serve: Let the cake cool slightly before slicing and serving.
Notes
- This cake is best served slightly warm and pairs well with whipped cream or vanilla ice cream.
- You can use frozen peaches—just thaw and drain before adding.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
