If you’re on the hunt for a dessert that’s bursting with warmth, sweetness, and the comforting aroma of peaches, you’re going to love this Easy Brown Sugar Peach Cake Recipe. This cake combines tender, buttery crumb with juicy peaches and a caramelized brown sugar topping that is nothing short of heavenly. It’s the kind of dessert that feels like a big hug on a plate, perfect for sharing with friends or indulging in on a lazy afternoon. Simple, luscious, and incredibly satisfying, this Easy Brown Sugar Peach Cake Recipe is destined to become a beloved staple in your recipe collection.
Ingredients You’ll Need
The magic of this Easy Brown Sugar Peach Cake Recipe lies in its straightforward ingredients, each chosen to create a perfect balance of flavor and texture. From the creamy butter that ensures a tender crumb to the fresh peaches that add juicy brightness, every element plays a vital role. Get ready for a baking experience that’s as rewarding as the final cake!
- 1/2 cup unsalted butter (softened): Provides rich moisture and a tender crumb for the cake.
- 1 cup brown sugar (light or dark): Adds deep sweetness and a subtle molasses flavor essential to the cake’s character.
- 2 large eggs: Bind ingredients together and help the cake rise beautifully.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, inviting aroma.
- 1 1/2 cups all-purpose flour: Forms the base, giving structure without heaviness.
- 1 1/2 teaspoons baking powder: Helps the cake rise for a light texture.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- 1/2 cup milk: Adds moisture and helps blend all ingredients smoothly.
- 2 cups fresh or canned sliced peaches (drained if canned): The star ingredient, bringing juicy bursts of fruity goodness.
- 1 tablespoon brown sugar (for topping): Creates a sweet, slightly crunchy caramelized finish.
- 1/2 teaspoon ground cinnamon: Adds warmth and a subtle spice that pairs beautifully with peaches.
How to Make Easy Brown Sugar Peach Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×8-inch square pan or a 9-inch round pan generously with butter or non-stick spray. This ensures your cake won’t stick, making the end result clean and perfect to slice.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until the mixture becomes light, fluffy, and a bit pale. This creaming process is crucial as it incorporates air, giving your cake a wonderfully tender texture and rich flavor.
Step 3: Add Eggs and Vanilla
One at a time, beat in the eggs, allowing each to fully incorporate before adding the next. Then stir in the vanilla extract. These additions enrich the cake’s flavor and help bind all the ingredients cohesively.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt. This helps evenly distribute the leavening agent and salt for consistent rising and balanced taste throughout the cake.
Step 5: Mix Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can make the cake tough.
Step 6: Fold in Peaches
Carefully fold in half of the peaches, making sure they’re evenly distributed without breaking them too much. This ensures juicy little pockets of peach in every bite.
Step 7: Assemble and Add Topping
Pour the batter into your prepared pan, smoothing out the top with a spatula. Arrange the remaining peach slices artfully on the surface. In a small bowl, mix the topping brown sugar with cinnamon and sprinkle evenly over the peaches. This will create a gorgeous, caramelized crust as the cake bakes.
Step 8: Bake and Cool
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool slightly in the pan before slicing. This resting time allows the flavors to set and makes the cake easier to serve.
How to Serve Easy Brown Sugar Peach Cake Recipe
Garnishes
This cake loves being dressed up with a dollop of whipped cream or a scoop of vanilla ice cream to complement its warm, fruity flavors. A light dusting of powdered sugar can add an elegant, sweet touch that’s visually appealing for guests.
Side Dishes
Pair this peach cake with a cup of freshly brewed coffee or a chilled glass of white wine to create a cozy, inviting experience. It also works wonderfully alongside a fresh green salad if you’re serving it as part of a brunch spread, balancing the sweetness with refreshing crispness.
Creative Ways to Present
Try serving individual slices with a drizzle of honey or a sprinkle of toasted almonds for a delightful crunch. You can also turn this cake into trifle layers with whipped cream and additional peaches for a show-stopping dessert at gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover peach cake covered tightly at room temperature for up to two days. For best texture and flavor, it’s ideal to enjoy it within this time frame before the peaches start to lose their freshness.
Freezing
This cake freezes beautifully. Wrap individual slices well with plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator for a convenient, ready-to-eat treat anytime.
Reheating
To bring back that just-baked feeling, warm slices in the microwave for about 15-20 seconds or in a preheated oven at 300°F for 5-10 minutes until heated through. This simple step revives the cake’s moist texture and enhances the peach aroma.
FAQs
Can I use frozen peaches in this Easy Brown Sugar Peach Cake Recipe?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture in the batter, which could affect the cake’s texture.
Is it necessary to use unsalted butter?
Using unsalted butter gives you control over the salt content in the cake, but if you only have salted butter, you can still use it—just reduce or omit the added salt in the recipe accordingly.
Can I substitute milk with a non-dairy alternative?
Yes! Almond milk, oat milk, or any other plant-based milk works perfectly in this recipe without compromising flavor or texture.
How do I know when the cake is done?
Insert a toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs (not wet batter), your cake is ready to come out of the oven.
Can this recipe be doubled for a larger cake?
You can double the ingredients and bake the cake in a larger pan, just keep an eye on the baking time—it may need an additional 10–15 minutes. Use a toothpick test to check doneness.
Final Thoughts
I can’t recommend this Easy Brown Sugar Peach Cake Recipe enough for anyone looking to brighten up their dessert lineup. It’s simple, dependable, and the perfect way to showcase the sweet, juicy magic of peaches with that irresistible brown sugar twist. So gather your ingredients, preheat your oven, and treat yourself to this unforgettable cake—you won’t regret it!
Print
Easy Brown Sugar Peach Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Brown Sugar Peach Cake is a moist, flavorful dessert perfect for summer gatherings or cozy evenings. Featuring tender slices of fresh or canned peaches layered with a cinnamon-spiced brown sugar topping, this cake combines buttery richness with fruity sweetness. Its simple preparation makes it accessible for bakers of all skill levels, and it pairs wonderfully with whipped cream or ice cream.
Ingredients
Cake Batter
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 cups fresh or canned sliced peaches (drained if canned)
Topping
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9-inch round baking pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup of brown sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the leavening agents and seasoning evenly.
- Combine Wet and Dry: Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Peaches: Gently fold half of the sliced peaches into the batter to distribute the fruit evenly without breaking it down.
- Assemble Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Arrange the remaining peach slices decoratively on top.
- Add Topping: Mix the tablespoon of brown sugar with the ground cinnamon in a small bowl, then sprinkle evenly over the arranged peaches to create a sweet, spiced crust.
- Bake: Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream for an extra indulgent treat.
Notes
- This cake is delicious served warm or at room temperature.
- Serve with whipped cream, ice cream, or a dusting of powdered sugar for added sweetness.
- Frozen peaches, thawed and well-drained, can be substituted when fresh peaches are out of season.
