Name: Easy Brown Sugar Peach Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup light brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sour cream; 2 cups fresh or canned sliced peaches (drained if canned); 1 tablespoon granulated sugar; 1/2 teaspoon ground cinnamon

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If you’ve ever dreamed of sunshine on a plate, my Easy Brown Sugar Peach Cake is the answer you’ve been seeking. This irresistible cake brings together juicy peaches and the rich, caramelized flavor of brown sugar for the kind of dessert people linger over long after the plates are empty. The crumb is tender and moist—thanks to sour cream—while swirls of sweet, cinnamon-kissed peaches peek through every slice. Whether you’re craving a simple summer treat or want to impress with something that feels special but takes hardly any effort, this cake fits the bill beautifully.

Easy Brown Sugar Peach Cake Recipe - Recipe Image

Ingredients You’ll Need

Everything in this recipe earns its place—these essentials combine with almost zero fuss and maximum flavor. From the buttery base to the sparkle of cinnamon on top, each ingredient plays a role in making Easy Brown Sugar Peach Cake truly unforgettable.

Unsalted butter, softened: Gives the cake a luscious, melt-in-your-mouth texture and rich flavor.
Light brown sugar, packed: Lends a caramel note that pairs perfectly with ripe peaches.
Large eggs: Bring structure and help the cake rise beautifully.
Vanilla extract: Adds warmth and depth, enhancing all the other flavors.
All-purpose flour: Creates the cake’s sturdy, tender crumb.
Baking powder: Helps the cake become light and fluffy.
Baking soda: Works with the sour cream to give the batter a gentle lift.
Salt: Balances the sweetness and enhances every bite.
Sour cream: Keeps the crumb incredibly moist, with a slight tang that livens things up.
Fresh or canned sliced peaches: The star of the show; juicy, sweet, and bursting with summery flavor (drain well if using canned).
Granulated sugar (for topping): Adds sparkle and a slight crunch on top.
Ground cinnamon: A finishing touch, providing subtle warmth and a hint of spice.

How to Make Easy Brown Sugar Peach Cake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C) so it’s hot and ready when you are. Lightly grease a 9-inch round or square baking pan—use butter or baking spray, making sure to coat every corner for a perfect release later.

Step 2: Cream the Butter and Brown Sugar

In a large bowl, beat the softened butter with the brown sugar until the mixture is light, fluffy, and slightly paler in color. This step is crucial for the cake’s irresistible, tender texture and rich flavor.

Step 3: Add Eggs and Vanilla

Add eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract. You’ll notice the batter becoming creamy and a little glossy—this is your flavor base coming together.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these separately ensures your cake rises evenly, with no baking soda “pockets.”

Step 5: Alternate Dry Ingredients and Sour Cream

Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Start and finish with the dry ingredients. Mix on low speed or with a spatula just until combined—over-mixing leads to toughness, so take it easy!

Step 6: Fold in the Peaches

Gently fold in the peach slices, taking care not to break them up too much. Every slice of Easy Brown Sugar Peach Cake should have lovely, intact pieces of fruit with juicy pockets throughout.

Step 7: Spread Batter and Add Topping

Spread the batter evenly into your prepared pan. In a small bowl, combine the granulated sugar and cinnamon, then sprinkle this mixture all over the top for a lightly crisp, aromatic finish.

Step 8: Bake and Cool

Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. Serve slightly warm for maximum bliss, or let it cool completely if you prefer tidy slices.

How to Serve Easy Brown Sugar Peach Cake

Garnishes

A dollop of softly whipped cream or a scoop of vanilla ice cream turns every slice into a dreamy dessert. Try a sprinkle of toasted almonds or a drizzle of caramel sauce for extra flair. Even a dusting of powdered sugar can make the Easy Brown Sugar Peach Cake feel party-ready in a pinch.

Side Dishes

Pair this cake with tangy fresh berries, a fruit salad, or even iced coffee or tea for a gorgeous brunch spread. The flavors shine alongside herby salads or quiche, making it a star on both dessert and breakfast tables.

Creative Ways to Present

Serve individual squares in cupcake liners for a picnic, or stack thin wedges with layers of whipped cream and fresh peaches for an impromptu trifle. You can also use smaller ramekins for charming personal cakes, or bake the batter in a bundt pan for a centerpiece-worthy treat.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Easy Brown Sugar Peach Cake tightly in plastic wrap or store in an airtight container. It’ll stay moist and delicious for up to three days at room temperature—just keep it away from direct sunlight.

Freezing

If you need to make it ahead, this cake freezes like a dream. Once completely cool, wrap slices tightly in plastic and foil, or use freezer bags. Store for up to two months; thaw overnight at room temperature or gently in the fridge before serving.

Reheating

For that fresh-from-the-oven effect, pop slices in the microwave for 10–15 seconds, or warm in a low oven (300°F) for a few minutes. The peaches become even juicier and the brown sugar aroma fills your kitchen all over again!

FAQs

Can I use frozen peaches for Easy Brown Sugar Peach Cake?

Absolutely! Just thaw the peaches completely and pat them dry before folding into the batter. This helps avoid excess moisture, which could make the cake soggy.

Is there a substitute for sour cream?

Yes, plain Greek yogurt works wonderfully here. It lends the same tang and moisture to the Easy Brown Sugar Peach Cake, so feel free to swap if that’s what you have on hand.

Can I make this cake gluten-free?

You sure can! Substitute your favorite all-purpose gluten-free flour blend in place of regular flour, and check that your baking powder and baking soda are gluten-free, too.

What’s the best way to peel fresh peaches?

If the skins are stubborn, try blanching them: drop whole peaches in boiling water for 30 seconds, then transfer to ice water. The skins should slip off easily, making prep for your Easy Brown Sugar Peach Cake a breeze.

Can I bake this as muffins or cupcakes?

Definitely! Divide the batter among muffin tins lined with papers, fill about two-thirds full, and bake at 350°F for 18-22 minutes. They make fantastic single-serving treats for parties or brunches.

Final Thoughts

I hope you give Easy Brown Sugar Peach Cake a spot in your baking rotation—it’s one of those crowd-pleasers that’s every bit as easy as it is delicious. Enjoy the sweet, cozy flavors with your favorite people, and don’t be surprised if it disappears long before you expect!

Easy Brown Sugar Peach Cake Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of summer with this Easy Brown Sugar Peach Cake. A moist and tender cake bursting with juicy peach slices, topped with a sweet cinnamon sugar crunch. Perfect for any occasion!

Ingredients

Scale

Cake:

1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups fresh or canned sliced peaches (drained if canned)

Topping:

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
Cream butter and sugar: In a large bowl, cream the butter and brown sugar until light and fluffy.
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Add peaches: Gently fold in the peach slices.
Prepare topping: In a small bowl, mix the granulated sugar and cinnamon, then sprinkle over the top of the cake.
Bake: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool and serve: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely or serve slightly warm.