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Brown Sugar Peach Cake

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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch square pan or round cake pan.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
  3. 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.
  4. Gradually add dry ingredients to the wet ingredients, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
  5. Gently fold in the chopped peaches.
  6. 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.
  7. While cake bakes, mix topping ingredients—brown sugar, melted butter, and cinnamon—in a small bowl.
  8. Remove cake from oven and immediately pour topping over hot cake. Spread evenly with a spatula.
  9. 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

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