Brown Sugar Peach Cake

You know that feeling when you bite into a perfect summer peach? The kind that’s so juicy it runs down your chin. Now, what if you could put that exact feeling into a cake?

That’s what we’re doing today.

This isn’t some fussy, complicated bakery cake. It’s a simple, honest-to-goodness Brown Sugar Peach Cake that lets those amazing peaches shine. It’s the kind of cake you can bake on a Tuesday just because.

What You’ll Need

This recipe uses basic pantry stuff. No weird ingredients you have to hunt down. The real star here is the peaches.

For the Cake

Category	Ingredient	Amount
Dry	All-Purpose Flour	1 ½ cups
Dry	Baking Powder	1 ½ tsp
Dry	Salt	½ tsp
Wet	Unsalted Butter	½ cup, soft
Wet	Granulated Sugar	¾ cup
Wet	Eggs	2 large
Wet	Vanilla Extract	1 tsp
Wet	Sour Cream	½ cup

For the Topping

Ingredient	Amount
Fresh Peaches	2-3 medium
Brown Sugar	½ cup, packed
Unsalted Butter	¼ cup, melted
Cinnamon	½ tsp

Tools You’ll Need

You don’t need any fancy gadgets for this.

• 9-inch round cake pan or an 8×8 inch square pan
• Mixing bowls
• Electric mixer (or a whisk and some arm power)
• Spatula
• Knife and cutting board

Pro Tips

I’ve made this cake more times than I can count. Here are a few things I’ve learned that make a big difference.

1. Get the Right Peaches

Look for peaches that have a little give when you gently press them. They should smell sweet, like a peach. If they are rock hard and have no smell, your cake won’t have much flavor.

2. Room Temperature is Key

Make sure your butter, eggs, and sour cream are not cold from the fridge. Room temperature ingredients mix together better. This creates a smoother batter and a cake with a soft, even texture.

3. Don’t Overmix the Batter

When you mix the flour in, stop as soon as it’s combined. If you mix it too much, your cake can become tough and dense. We want light and fluffy here.

4. How to Peel Peaches Easily

Don’t want the fuzzy skin on your peaches? Drop them in boiling water for 30 seconds, then move them to an ice bath. The skins will slide right off.

Step-by-Step Instructions

Let’s get baking. This comes together really fast.

Step 1: Get your oven hot. Set it to 350°F (175°C). Grease and flour your cake pan so nothing sticks.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. This is your dry mix.

Step 3: In a larger bowl, beat the softened butter and granulated sugar with a mixer until it looks light and fluffy, about 2-3 minutes.

Step 4: Add the eggs one at a time, beating well after each one. Then, mix in the vanilla.

Step 5: Now, add half of your dry mix to the butter mixture, and mix on low until just combined. Scrape down the bowl, add the sour cream, and mix again.

Step 6: Add the rest of the dry mix and mix only until you don’t see any more flour streaks. Remember, don’t overdo it.

Step 7: Pour the batter into your prepared pan and spread it out evenly.

Step 8: Arrange your sliced peaches on top of the batter. You can make a pretty pattern or just spread them around.

Step 9: In a small bowl, mix the melted butter, brown sugar, and cinnamon. Drizzle this glorious mixture all over the peaches.

Step 10: Bake for 40-45 minutes. A toothpick stuck in the center of the cake part should come out clean.

Step 11: Let the cake cool in the pan for about 15 minutes before you slice it up. It’s amazing when it’s still a little warm.

Substitutions and Variations

Don’t have something? No problem. This recipe is flexible.

• Other Fruits: Plums, nectarines, or even apricots work great.
• No Sour Cream?: You can use plain Greek yogurt or buttermilk instead.
• Gluten-Free: Swap the all-purpose flour for a good 1-to-1 gluten-free baking flour blend.
• Add Some Spice: A pinch of nutmeg or cardamom in the topping is a nice touch.
• Add Some Crunch: Sprinkle some chopped pecans or walnuts on top with the brown sugar.

Make-Ahead Tips

You can prep parts of this ahead of time to make it even easier.

The dry ingredients can be mixed and stored in an airtight container for weeks.

You can also slice the peaches a few hours ahead. Just toss them with a little lemon juice to keep them from browning.

Nutritional Breakdown and Pairings

This is a cake, so it’s a treat. But here’s a rough idea of the nutrition.

Nutrition (per slice)	Amount
Calories	~300 kcal
Carbs	~45g
Fat	~12g
Protein	~4g

This cake is perfect on its own. But if you want to get fancy, serve it with a scoop of vanilla ice cream or a dollop of fresh whipped cream. It’s also a great breakfast cake with a cup of coffee.

Leftovers and Storage

If you have any cake left, which is a big “if,” here’s how to store it.

Cover the cake and keep it on the counter for up to 2 days. The topping gets a little softer, but it’s still delicious.

For longer storage, put it in the fridge for up to 5 days. You can eat it cold or warm a slice in the microwave for 15 seconds.

Frequently Asked Questions

Q1. Can I use canned or frozen peaches?
Ans: Yes. For canned peaches, make sure they are drained well. For frozen peaches, let them thaw and pat them dry so they don’t make the cake soggy.

Q2. My topping sank into the cake. What did I do wrong?
Ans: Nothing! Sometimes that happens. It just means you get little pockets of brown sugar caramel inside the cake, which is super tasty.

Q3. Can I double the recipe?
Ans: Yes, this recipe doubles perfectly. Just use a 9×13 inch pan and add about 10-15 minutes to the baking time.

Q4. Why is my cake dry?
Ans: Usually, this means it was overbaked or you added too much flour. Make sure you measure your flour by spooning it into the cup instead of scooping with the cup.

Wrapping Up

This cake is simple, full of flavor, and celebrates the best of summer fruit. It’s one of my go-to recipes when I want something comforting and delicious without a lot of fuss.

Now it’s your turn. Give it a try!

I’d love to hear how it turns out for you. Leave a comment below and let me know if you made any fun changes or have any questions. Happy baking