A warm, buttery cake that’s bursting with the sweetness of ripe peaches and deep, caramel flavor from brown sugar. Topped with a rich, cinnamon-kissed glaze, this moist peach cake is the ultimate summer dessert—perfect for gatherings or served warm with ice cream.
Why You’ll Love This Recipe
Brown Sugar Peach Cake combines the soft texture of a traditional butter cake with the juicy brightness of fresh peaches and the warmth of brown sugar. It’s simple to prepare yet full of rustic charm and cozy flavor. The caramel-like topping, infused with cinnamon, seeps into the freshly baked cake, making every bite melt-in-your-mouth tender. It’s ideal for summer cookouts, brunch tables, or as a comforting end to any meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- all-purpose flour
- brown sugar, packed
- baking powder
- salt
- unsalted butter, softened
- eggs
- vanilla extract
- milk
- peaches, peeled, pitted, and chopped
For the topping:
- brown sugar, packed
- butter, melted
- ground cinnamon
Directions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square or round cake pan.
- In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- In a separate bowl, cream the softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
- Gently fold in the chopped peaches.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the topping by combining brown sugar, melted butter, and cinnamon in a small bowl.
- Once the cake is done, remove it from the oven and immediately pour the topping over the hot cake. Spread evenly with a spatula.
- Allow the cake to cool for 10–15 minutes before serving. Serve warm or at room temperature.
Servings and timing
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 9 slices
Calories: 310 kcal per slice
Variations
- Add nuts: Mix chopped pecans or walnuts into the topping for a crunchy finish.
- Spice it up: Add a pinch of ground ginger or nutmeg for extra warmth.
- Bourbon twist: Stir 1 tablespoon of bourbon into the topping for a deeper, Southern-inspired flavor.
- Use canned peaches: If fresh peaches aren’t available, use canned (drained) or frozen (thawed and patted dry) peaches.
- Make it a loaf: Pour the batter into a greased loaf pan and bake for an extra 5–10 minutes, checking doneness with a toothpick.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F (150°C) oven for 10 minutes. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use canned peaches in this recipe?
Yes, you can substitute canned peaches. Be sure to drain them well and pat dry to avoid adding excess moisture to the batter.
Do I need to peel the peaches?
For the best texture, peeling is recommended. However, if the skins are thin and tender, you may leave them on.
Can I make this in a larger pan?
Yes, double the recipe for a 9×13-inch pan and adjust baking time as needed—start checking at 40 minutes.
What is the best way to serve this cake?
It’s delicious warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I use white sugar instead of brown?
Brown sugar adds caramel flavor and moisture. White sugar will work but may result in a lighter texture and flavor.
How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.
Can I make this cake dairy-free?
Yes, use plant-based butter and a dairy-free milk alternative like almond or oat milk.
Is it possible to make this cake gluten-free?
You can use a 1:1 gluten-free all-purpose flour blend. Be sure the blend contains xanthan gum or similar binding agents.
Can I add other fruits?
Yes, try adding blueberries or raspberries alongside the peaches for a summery twist.
Can I omit the topping?
Yes, but the topping enhances the flavor and moistness. If omitting, consider dusting the cooled cake with powdered sugar before serving.
Conclusion
Brown Sugar Peach Cake is a celebration of summer fruit and warm, homey flavors. With its soft, buttery crumb and brown sugar topping that melts into the cake as it cools, this dessert is both easy and impressive. Whether served at a family picnic, holiday brunch, or casual dinner, it’s a crowd-pleaser that tastes like pure comfort in every bite.
PrintBrown Sugar Peach Cake
A warm, buttery cake bursting with ripe peaches and rich brown sugar flavor. Finished with a cinnamon-kissed glaze, this moist summer dessert is perfect for gatherings or served warm with ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 large peaches, peeled, pitted, and chopped
- 1/2 cup brown sugar, packed (for topping)
- 1/4 cup butter, melted (for topping)
- 1/4 tsp ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch square pan or round cake pan.
- In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- In another bowl, cream softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet ingredients, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
- Gently fold in the chopped peaches.
- Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While cake bakes, mix topping ingredients—brown sugar, melted butter, and cinnamon—in a small bowl.
- Remove cake from oven and immediately pour topping over hot cake. Spread evenly with a spatula.
- Let cool for 10–15 minutes. Serve warm or at room temperature.
Notes
- Use ripe, juicy peaches for the best flavor and texture.
- The topping soaks in best when poured over a hot cake.
- This cake pairs wonderfully with vanilla ice cream or whipped cream.
- Store leftovers covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg