If you’re searching for the ultimate summer treat that brings together juicy peaches and a cozy, brown sugar-studded crumb, this Easy Brown Sugar Peach Cake is going to be your new best friend. Bursting with sun-ripened fruit tucked into a plush, buttery crumb, this cake is as effortless as it is impressive. Whether you’re using fresh peaches at the peak of their season, or the convenience of canned or frozen, every bite is infused with warmth and old-fashioned charm. From casual weeknight dessert to potluck showstopper, there’s a reason the Easy Brown Sugar Peach Cake is destined to disappear fast!
Ingredients You’ll Need
Don’t let this cake’s dreamy flavor fool you—the ingredient list is delightfully simple. Each element offers something special, from richness and tenderness to that irresistible caramel-kissed finish. Here’s what you’ll need and why each matters:
- Unsalted Butter: Provides that lush, melt-in-your-mouth crumb and deep flavor. Make sure it’s softened for easy creaming!
- Brown Sugar (light or dark): The star sweetener, lending notes of caramel and moisture to both the cake and the crunchy topping.
- Large Eggs: Essential for structure and richness—room temperature eggs work best for a smooth batter.
- Vanilla Extract: Adds cozy, nostalgic aroma and warmth that pairs beautifully with peaches.
- All-Purpose Flour: Provides the tender, sturdy base for the cake without making it dense.
- Baking Powder: Guarantees a light, airy texture, ensuring the cake rises beautifully.
- Salt: Just a touch to enhance all the flavors and balance the sweetness.
- Milk: Keeps the crumb moist and delicate while blending everything together smoothly.
- Fresh or Canned Sliced Peaches: Juicy and sweet—the heart of this recipe. Drain well if using canned or thawed frozen peaches!
- Brown Sugar (for topping): A little extra on top delivers caramelized crunch you’ll love.
- Ground Cinnamon: Brings a whisper of spice that highlights the brown sugar and fruit perfectly.
How to Make Easy Brown Sugar Peach Cake
Step 1: Prepare Your Pan and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Coat your 8×8-inch square or 9-inch round baking pan with butter or nonstick spray. This extra minute of prep ensures your Easy Brown Sugar Peach Cake releases easily with beautifully crisp edges.
Step 2: Cream the Butter and Brown Sugar
In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light, fluffy, and pale. This step is crucial—it introduces air, ensuring your finished cake is tender rather than heavy. Take a couple of extra minutes here for the best results!
Step 3: Incorporate Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Follow with fragrant vanilla extract. These not only enrich the cake’s structure but also blanket your kitchen in the most inviting aroma—just the start of the magic that is Easy Brown Sugar Peach Cake!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This quick whisk eliminates lumps and ensures even baking. Gradually add the dry mixture to the wet ingredients, alternating with splashes of milk, mixing until just combined for the most tender crumb.
Step 5: Add the Peaches
Gently fold in half of your peach slices to the batter—this will infuse the cake with pockets of fruity, juicy flavor in every bite. Be gentle: overmixing at this stage can toughen your batter!
Step 6: Layer and Top the Cake
Pour the batter into your prepared pan, smoothing the surface. Artfully arrange the remaining peaches on top for a burst of color and texture. In a small bowl, mix the final tablespoon of brown sugar with cinnamon, then sprinkle it all over the peaches. This creates that gorgeous caramelized, cinnamon-spiced crust we love in Easy Brown Sugar Peach Cake.
Step 7: Bake to Perfection
Slide your pan into the oven and bake for 35 to 40 minutes. The Easy Brown Sugar Peach Cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs. Let the cake cool just enough to slice—don’t skip the taste test while it’s still a little warm!
How to Serve Easy Brown Sugar Peach Cake
Garnishes
You can’t go wrong with a cloud of whipped cream, a scoop of cold vanilla ice cream, or even just a dusting of powdered sugar. These finishing touches amp up the cake’s vintage dessert vibes and let the sweet brown sugar and peaches shine even brighter.
Side Dishes
Pair your Easy Brown Sugar Peach Cake with fresh berries, a fruit salad, or even a little Greek yogurt for a satisfying brunch treat. The bright, tart flavors help balance the cake’s mellow sweetness. Hot coffee or iced tea on the side seals the deal—perfection for lazy afternoons or gatherings!
Creative Ways to Present
This cake is as flexible as it is delicious! Cut it into tidy squares for picnics, stack with whipped cream in parfait glasses for a dinner-party twist, or turn leftovers into a dreamy trifle layered with more peaches and cream. No matter how you serve it, the golden cake and jewel-toned fruit always steal the spotlight.
Make Ahead and Storage
Storing Leftovers
Simply let your Easy Brown Sugar Peach Cake cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep at room temperature for up to two days, or in the fridge for up to five days, staying moist and full-flavored each time you sneak a slice.
Freezing
Yes, you can freeze this treat! Wrap individual slices or the entire cake tightly in plastic and foil. Freeze for up to three months. Thaw overnight in the refrigerator or gently on the counter, then warm for that fresh-baked feel anytime a peachy craving strikes.
Reheating
Warm individual portions in the microwave for 10–15 seconds or reheat larger amounts, covered, in a low oven for 10 minutes. This brings back the cake’s just-baked softness and revives the dreamy brown sugar-cinnamon aroma.
FAQs
Can I use frozen peaches for Easy Brown Sugar Peach Cake?
Absolutely! Just make sure to thaw and drain the peaches thoroughly to avoid excess liquid in the batter. The flavor remains spot-on and you’ll love how convenient it is for out-of-season months.
Is it okay to use dark brown sugar instead of light?
Both work beautifully—dark brown sugar gives a deeper molasses note, while light brown sugar offers a more gentle sweetness. Use whichever you have on hand or even a mix of both for extra character!
Can I double this recipe for a crowd?
Without a doubt! Double all ingredient amounts and bake in a 9×13-inch pan, keeping an eye on the cake in the last 10 minutes—bake time may extend by about 5 minutes to ensure even doneness.
Does Easy Brown Sugar Peach Cake work with gluten-free flour?
Many readers have had luck using a cup-for-cup gluten-free flour blend in this recipe. Check your blend for xanthan gum; cakes are a bit more delicate, but still delicious and fruity!
What other fruits could I use in this cake?
Nectarines, plums, or even mixed berries make delicious swaps for peaches if you want to mix things up. Stick with fruits that aren’t too watery and cut them to a similar size for the perfect texture.
Final Thoughts
I can’t wait for you to take that first forkful of Easy Brown Sugar Peach Cake—whether you bake it for a summer party or just because, it’s the kind of treat that brings simple joy and lots of compliments. Don’t be surprised if it becomes a favorite in your kitchen, too!
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
A delightful and easy-to-make peach cake with a brown sugar twist, perfect for any occasion. This moist and flavorful cake is topped with sweet peaches and a cinnamon sugar sprinkle.
Ingredients
Main Cake:
- 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
Peach Topping:
- 2 cups fresh or canned sliced peaches (drained if canned)
- 1 tablespoon brown sugar (for topping)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9-inch round baking pan.
- Cream Butter and Sugar: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Assemble and Bake: Fold in half of the peaches. Pour the batter into the prepared pan and smooth the top. Arrange the remaining peach slices on top. In a small bowl, mix 1 tablespoon brown sugar with cinnamon and sprinkle over the peaches. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- This cake is delicious warm or at room temperature.
- Serve with whipped cream, ice cream, or a dusting of powdered sugar.
- You can use frozen peaches (thawed and drained) if fresh peaches are out of season.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
