Name: Brown Sugar Peach Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup brown sugar, packed; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 cups fresh peaches, peeled and chopped; 1 tablespoon lemon juice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Jump to Recipe·Print Recipe

This Brown Sugar Peach Cake is a delicious, moist dessert that combines the sweetness of ripe peaches with the rich flavor of brown sugar. The cake is topped with a golden, caramelized crust that makes every bite irresistible. It’s perfect for summer gatherings, family get-togethers, or as a sweet afternoon treat with a cup of tea.

Ingredients

2 cups all-purpose flour

1 cup brown sugar, packed

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups fresh peaches, peeled and chopped

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a small bowl, toss the chopped peaches with lemon juice, cinnamon, and nutmeg. Set them aside for later.

In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

Gently fold the seasoned peaches into the batter, ensuring they are evenly distributed.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 8 servings

Variations

Add Nuts: For a little crunch, I love adding chopped pecans or walnuts to the batter. It adds a delightful texture that complements the soft cake.

Spices: I’ve tried adding a pinch of ground ginger or allspice to the cake, and it brings out an extra layer of warmth.

Peach Compote: If you’re a peach lover like me, you can make a simple peach compote and drizzle it over the top before serving for an added burst of peach flavor.

Storage/Reheating

Storage: I store any leftover cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I freeze slices individually and store them in a zip-top bag in the freezer for up to 2 months.

Reheating: When I want to enjoy it again, I simply microwave a slice for 10-15 seconds or warm it in the oven at 300°F for about 10 minutes. It’s just as delicious as the day I baked it!

FAQs

How ripe should the peaches be for this cake?

I prefer using ripe peaches that are firm but not overly soft. Overripe peaches can make the cake soggy, while under-ripe peaches won’t release enough flavor.

Can I use frozen peaches?

If fresh peaches aren’t available, frozen peaches work fine. Just be sure to thaw and drain them before using them in the cake to avoid excess moisture.

Can I use a different type of sugar?

I’ve tried using white granulated sugar, but I find that brown sugar adds a richer, caramelized flavor that really makes the cake stand out. However, you could use white sugar as a substitute if needed.

Can I make this cake ahead of time?

Definitely! This cake actually gets even better the day after it’s made. I like to bake it the day before serving and let it sit covered at room temperature.

What can I serve this cake with?

I love serving this cake with a dollop of whipped cream, a scoop of vanilla ice cream, or even a little drizzle of caramel sauce. It's also fantastic with a cup of coffee or tea.

Conclusion

This Brown Sugar Peach Cake is a perfect dessert that balances sweetness with the richness of brown sugar and the freshness of peaches. It’s quick to make, and the result is a moist, flavorful cake that everyone will love. Whether I’m serving it at a summer gathering or just enjoying a slice by myself, it’s always a hit.

Recipe:

Brown Sugar Peach Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small bowl, toss the chopped peaches with lemon juice, cinnamon, and nutmeg. Set them aside for later.
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Gently fold the seasoned peaches into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.