If you are looking for a crowd-pleasing dessert that feels like a warm hug from the inside out, this Easy Brown Sugar Peach Cake Recipe is exactly what you need. Combining juicy, tender peaches with the rich caramel depth of brown sugar, this cake is delightfully moist and perfectly spiced. It delivers a homemade charm with simple ingredients you probably already have on hand, making it an ideal choice for both casual gatherings and special occasions. The sweet, slightly crunchy topping adds an irresistible texture that brings everything together in one bite. Trust me, once you try this recipe, it will quickly become a beloved classic in your kitchen!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this cake comes from its straightforward, high-quality ingredients. Each one plays an important role whether it’s infusing sweetness, creating a tender crumb, or adding that luscious, fruity pop of flavor.
- Fresh peaches: About 2 cups, peeled and chopped; they bring juicy sweetness and a fresh, natural flavor that’s the star of this cake.
- All-purpose flour: 1 cup; provides structure and just the right crumb for a soft yet sturdy cake texture.
- Brown sugar, packed: 1/2 cup; offers a rich, molasses-like sweetness that deepens the overall flavor.
- Unsalted butter, softened: 1/2 cup; ensures moisture and richness without overpowering the peach notes.
- Large eggs: 2; help bind the ingredients together while giving the cake a lovely rise.
- Vanilla extract: 1 teaspoon; adds warm sweetness and balances the fruity tartness.
- Baking powder: 1 teaspoon; the leavening agent that makes this cake rise beautifully.
- Baking soda: 1/2 teaspoon; works alongside baking powder to lighten the texture.
- Salt: 1/4 teaspoon; enhances all the flavors and prevents the sweetness from being flat.
- Sour cream: 1/2 cup; adds moisture and subtle tang that pairs wonderfully with the peaches.
- Milk: 1/4 cup; helps create a tender, moist crumb.
- Cinnamon (optional): 1/2 teaspoon; for those who love a gentle hint of warmth and spice in their peach desserts.
- Granulated sugar: 1 tablespoon; sprinkled on top for a delightful, sweet crunch.
How to Make Easy Brown Sugar Peach Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350°F (175°C). This temperature ensures even baking and a golden crust. Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking—this will make removing and serving your cake so much easier.
Step 2: Cream Butter and Brown Sugar
In a medium bowl, beat the softened butter and packed brown sugar together until the mixture looks light and fluffy. This step is crucial because it incorporates air that helps the cake rise, plus it builds the rich caramel flavor foundation.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract; it will lift the sweetness and add that signature warmth that makes the flavors pop.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if you’re using it. This even distribution guarantees every bite has the perfect balance of leavening and a hint of spice.
Step 5: Combine Wet and Dry Ingredients Alternately
Gradually add your dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the dry mix. Stir gently and just enough to combine since overmixing can make the cake dense rather than tender and light.
Step 6: Fold in the Peaches
The peaches are the star, so now gently fold in the chopped fruit to keep their juicy pieces intact. This keeps the cake moist and ensures that sweet peach pockets appear throughout every slice.
Step 7: Pour batter into prepared pan
Transfer your batter evenly into the prepared cake pan and smooth the top with a spatula. This makes sure your cake bakes evenly and looks inviting once out of the oven.
Step 8: Sprinkle with Granulated Sugar
Generously sprinkle the top with granulated sugar. This simple step creates a lightly crunchy, caramelized finish that contrasts beautifully with the cake’s tender crumb.
Step 9: Bake to Perfection
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with an intoxicating aroma of peaches and brown sugar that’s impossible to resist.
Step 10: Cool and Serve
Once out of the oven, let the cake cool in the pan for about 10 minutes to set. Then transfer to a wire rack to cool completely before slicing—this step helps maintain its perfect texture and makes slicing easier.
How to Serve Easy Brown Sugar Peach Cake Recipe
Garnishes
Top your slices with a dusting of powdered sugar or a dollop of freshly whipped cream for a luxurious finish. A scoop of vanilla ice cream is a sunny day’s dream pairing with this lightly spiced, fruity cake.
Side Dishes
Serve alongside a fresh fruit salad or a simple green salad with tangy vinaigrette to balance the sweetness. It also pairs wonderfully with a cup of hot tea or coffee for a comforting afternoon treat.
Creative Ways to Present
For party flair, cut the cake into small squares and arrange them on a platter, topped with fresh peach slices and mint leaves. You can also serve individual portions in pretty ramekins with a drizzle of caramel sauce for an elegant dessert.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully at room temperature for up to two days when covered tightly with plastic wrap or foil. For longer freshness, store it in the refrigerator to maintain moisture but bring to room temperature before serving for the best flavor.
Freezing
If you want to enjoy the Easy Brown Sugar Peach Cake Recipe later, wrap it tightly in plastic wrap and then aluminum foil before freezing. It can stay fresh for up to three months. Thaw overnight in the fridge and serve as usual.
Reheating
Warm slices gently in the microwave for about 15 seconds or in a low oven at 300°F (150°C) for 10 minutes. Reheating brings back that freshly baked softness and makes the brown sugar aroma even more delightful.
FAQs
Can I use canned or frozen peaches instead of fresh?
Absolutely! Just be sure to drain them well if using canned, and thaw and drain frozen peaches to avoid adding extra moisture that could affect the cake’s texture.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but make sure it contains xanthan gum to help maintain structure.
Can I add other spices or flavorings?
Definitely! Nutmeg or allspice can complement the cinnamon nicely, or try adding a splash of almond extract for a different twist that pairs wonderfully with peaches.
What’s the best way to tell if the cake is done?
Insert a toothpick in the center of the cake; if it comes out clean or with just a few crumbs, the cake is perfectly baked. Avoid testing too early to prevent underbaked centers.
Can I double the recipe for a larger gathering?
Yes, simply double all the ingredients and bake in a larger pan, adjusting the baking time and checking doneness with a toothpick as usual—larger cakes may take a bit longer to bake through.
Final Thoughts
This Easy Brown Sugar Peach Cake Recipe is a beautiful way to celebrate peaches in a simple yet utterly delicious dessert. It’s approachable for beginners and satisfying for any baker who loves a moist, flavorful cake with just the right hint of sweetness and spice. I encourage you to bake this cake soon and enjoy the joyful smiles it brings to your table—it truly is a recipe to treasure and share with those you love.
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Easy Brown Sugar Peach Cake Recipe
- Total Time: 55 minutes
- Yield: 8 to 8 slices 1x
Description
This Easy Brown Sugar Peach Cake combines juicy, fresh peaches with a tender, moist cake enriched by brown sugar and warm cinnamon. Perfect for a simple dessert or afternoon treat, this cake offers a delightful balance of sweet and fruity flavors with a slightly crunchy sugar topping.
Ingredients
Fruit
- 2 cups fresh peaches, peeled and chopped (about 3 medium peaches)
Batter
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon cinnamon (optional, for extra flavor)
Topping
- 1 tablespoon granulated sugar (for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a medium bowl, cream together the softened butter and packed brown sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure they are fully blended. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if you choose to use it. This evenly distributes the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed ingredients, alternating with sour cream and milk. Start and end with the dry ingredients. Mix until just combined to avoid overmixing, which could make the cake dense.
- Fold in Peaches: Gently fold the peeled and chopped peaches into the batter, incorporating them without breaking them up too much.
- Transfer to Pan: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
- Add Sugar Topping: Sprinkle the granulated sugar evenly over the top of the batter for a sweet, slightly crunchy crust after baking.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing and enjoying.
Notes
- For best results, use ripe but firm peaches to avoid excess moisture in the batter.
- You can substitute sour cream with Greek yogurt if desired for a similar tangy flavor and texture.
- If you prefer a spice variation, adding nutmeg or ginger along with cinnamon enhances the flavor profile.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To make the peaches easier to fold in, make sure they are drained well if they are very juicy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
