Why You’ll Love This Recipe
I love how this cake strikes the perfect balance between fruity freshness and rich sweetness. The peaches make the cake incredibly moist and tender, while the brown sugar frosting adds a deep, toffee-like finish that’s simply irresistible. It’s a no-fuss recipe that comes together easily with pantry staples and a few ripe peaches. This cake is also versatile enough for both special occasions and everyday indulgence.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the peach cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups diced fresh or canned peaches (drained if using canned)
For the brown sugar frosting:
1/4 cup unsalted butter
1/2 cup packed brown sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup powdered sugar
Directions
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I start by preheating the oven to 350°F (175°C) and preparing an 8×8-inch cake pan by greasing and flouring it or lining it with parchment paper.
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In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.
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In a separate large bowl, I cream the butter and granulated sugar until the mixture is light and fluffy.
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Then, I beat in the eggs one at a time, followed by the vanilla extract and sour cream.
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I gradually add the dry ingredients into the wet mixture, stirring just until everything is combined.
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After that, I fold in the diced peaches gently.
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I pour the batter into the prepared pan and smooth out the top before baking.
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The cake bakes for 35–40 minutes, or until a toothpick inserted in the center comes out clean. I let it cool completely before frosting.
For the frosting:
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In a small saucepan over medium heat, I melt the butter and stir in the brown sugar, cooking for 2–3 minutes until the sugar has fully dissolved.
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I add the milk and bring the mixture to a boil, then take it off the heat and stir in the vanilla.
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After cooling the mixture for 5 minutes, I whisk in the powdered sugar until it’s smooth and creamy.
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I spread the frosting over the cooled cake immediately so it sets perfectly.
Servings and timing
Servings: 9
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories per serving: 370 kcal
Variations
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I sometimes add a handful of chopped pecans or walnuts to the batter for a nutty crunch.
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When I want an extra cinnamon kick, I increase the cinnamon to 1 teaspoon.
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For a brighter flavor, I’ve swapped the vanilla in the frosting for a splash of almond extract.
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I occasionally use nectarines or a mix of summer fruits if I’m out of peaches—still just as delicious.
Storage/Reheating
I store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. When I refrigerate it, I let it come to room temperature before serving so the frosting softens nicely. If I want to warm a slice slightly, I microwave it for about 10 seconds—just enough to refresh the texture without melting the frosting.
FAQs
How do I know when the cake is fully baked?
I insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it’s done.
Can I use frozen peaches?
Yes, I use frozen peaches when fresh aren’t in season. I thaw and drain them well before adding to the batter.
Can I make this cake ahead of time?
Absolutely. I often bake the cake a day ahead and frost it the next day. It actually tastes even better once the flavors settle.
What kind of sour cream should I use?
I use full-fat sour cream for the richest texture, but light sour cream works too if I want a slightly lighter cake.
Can I freeze this peach cake?
Yes, I freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. I thaw it overnight in the fridge and frost before serving.
Conclusion
This peach cake with brown sugar frosting has become a staple in my summer baking rotation. It’s tender, fruity, and topped with the kind of frosting that makes each bite feel indulgent. I love how simple it is to make, and it always brings smiles whether I serve it at a family gathering or enjoy it with a cup of coffee.
