Brown sugar peach cake is a tender, buttery dessert packed with juicy peaches and rich caramel-like flavor from the brown sugar. Every bite melts in my mouth with soft cake, sweet fruit, and that irresistible warm, cozy flavor. It’s one of my favorite ways to use up fresh or canned peaches, especially when I want something rustic, easy, and totally satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s so simple, yet it tastes like something straight from a bakery. The brown sugar gives the cake depth and a hint of molasses, while the peaches add natural sweetness and moisture. It’s perfect served warm with a scoop of vanilla ice cream or even as a sweet breakfast with coffee. Whether I’m baking for a family get-together or just treating myself, this cake never lasts long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Brown sugar (light or dark)
- Eggs
- Vanilla extract
- Milk (whole milk preferred)
- Peaches (fresh, peeled and chopped—or canned, drained well)
- Optional: ground cinnamon or nutmeg for extra warmth
Directions
- I preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking dish.
- In a bowl, I whisk together the flour, baking powder, and salt.
- In a separate bowl, I cream the softened butter and brown sugar until fluffy.
- I beat in the eggs one at a time, then mix in the vanilla.
- I add the dry ingredients to the wet, alternating with milk, and mix just until combined.
- I gently fold in the chopped peaches.
- I pour the batter into the prepared pan and smooth the top.
- I bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- I let it cool slightly before serving warm or at room temperature.
Servings and Timing
This recipe makes about 8–10 servings. It takes around 15 minutes to prep and 35–45 minutes to bake, so I can have it ready in just about an hour.
Variations
- I add a pinch of cinnamon or nutmeg to the batter for a spiced version.
- A brown sugar crumble topping gives it more of a coffee cake vibe.
- I’ve also stirred in chopped pecans or walnuts for crunch.
- For a peach upside-down cake feel, I line the bottom of the pan with peach slices and a little melted butter and brown sugar.
Storage/Reheating
I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm slices in the microwave for about 15 seconds. It also freezes well—I wrap slices individually and thaw them overnight before serving.
FAQs
Can I use canned or frozen peaches?
Yes! I drain canned peaches well and pat them dry, and if I’m using frozen, I thaw and drain them first to avoid too much extra moisture.
Can I make this in a loaf pan?
I’ve made it in a loaf pan before—it works great, but the baking time increases by about 10–15 minutes.
What’s the best way to serve it?
I love it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar also looks nice.
Can I make this dairy-free?
Yes, I’ve used plant-based butter and almond or oat milk with good results. Just keep an eye on texture as it may vary slightly.
Do I need to peel the peaches?
I usually do for a smoother texture, but if I’m in a hurry or using very ripe fruit, I leave the skins on—it’s totally up to me.
Conclusion
Brown sugar peach cake is the kind of dessert that feels both homey and indulgent. The tender crumb, sweet peaches, and rich brown sugar flavor make it an instant classic. Whether I’m serving it at the end of a summer meal or baking it up on a chilly afternoon, this cake always brings comfort and a little bit of joy.
Print
Brown Sugar Peach Cake
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Total Time: ~1 hour
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Brown Sugar Peach Cake is a cozy, tender dessert made with juicy peaches and deep brown sugar flavor. This easy peach cake is the perfect rustic treat for summer gatherings, holidays, or anytime you crave a buttery, fruit-filled bake.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Brown sugar (light or dark)
- Eggs
- Vanilla extract
- Milk (whole milk preferred)
- Peaches (fresh, peeled and chopped—or canned, drained well)
- Optional: Ground cinnamon or nutmeg for warmth
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch baking dish.
- Whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and brown sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Gently fold in chopped peaches.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick comes out clean.
- Cool slightly and serve warm or at room temp.
Notes
- Use canned, fresh, or frozen peaches—just make sure they’re drained well.
- Add cinnamon or nutmeg for a cozy spice twist.
- Top with a brown sugar crumble before baking for a coffee cake feel.
- This cake pairs beautifully with vanilla ice cream or whipped cream.
- Freezes well—wrap individual slices and thaw as needed.
