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Peach Cake Brown Sugar: A Delicious & Easy Recipe

Peach Cake with Brown Sugar: Prepare to be transported to a sun-drenched orchard with every bite of this delightful dessert! Imagine sinking your teeth into a moist, tender cake, bursting with the sweet, juicy flavor of ripe peaches, all complemented by the rich, caramel notes of brown sugar. This isn’t just a cake; it’s a taste of summer, a comforting hug on a plate, and a guaranteed crowd-pleaser.

While the exact origins of peach cake are somewhat hazy, fruit-studded cakes have been a beloved tradition for centuries, evolving alongside the cultivation and appreciation of seasonal fruits. Peaches, in particular, have long been associated with warmth, abundance, and simple pleasures. The addition of brown sugar elevates this classic treat, adding a depth of flavor that’s both sophisticated and utterly irresistible.

What makes this Peach Cake with Brown Sugar so universally loved? It’s the perfect balance of flavors and textures. The sweetness of the peaches is beautifully balanced by the molasses undertones of the brown sugar, creating a symphony of taste that dances on your palate. The cake itself is incredibly moist and tender, thanks to the natural juices of the peaches, and the brown sugar adds a delightful chewiness to the edges. Plus, it’s surprisingly easy to make, making it the perfect dessert for both casual weeknight dinners and special occasions. I know you’ll love this recipe as much as I do!

Peach Cake Brown Sugar this Recipe

Ingredients:

  • For the Cake:
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup buttermilk
    • 2 cups peeled and sliced fresh peaches (about 3-4 medium peaches)
  • For the Brown Sugar Crumble Topping:
    • 1/2 cup all-purpose flour
    • 1/4 cup packed light brown sugar
    • 1/4 cup cold unsalted butter, cut into small pieces
    • 1/4 cup chopped pecans or walnuts (optional)
    • 1/4 teaspoon ground cinnamon

Preparing the Peach Cake Batter:

  1. Preheat and Prep: First things first, let’s get that oven preheated to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easy to remove later. I like to use a baking spray that contains flour for extra insurance.
  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that everything is evenly distributed, which is key for a consistent cake texture. Set this bowl aside for now.
  3. Cream Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be noticeably lighter in color and have a smooth, airy texture. This step is crucial for incorporating air into the batter, which contributes to a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Vanilla extract enhances the overall flavor of the cake, so don’t skip it!
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. Overmixing develops the gluten in the flour, resulting in a dense texture.
  6. Fold in Peaches: Gently fold in the sliced peaches. Make sure the peaches are evenly distributed throughout the batter. I like to reserve a few peach slices to arrange on top of the cake for a pretty presentation.

Making the Brown Sugar Crumble Topping:

  1. Combine Dry Ingredients: In a separate small bowl, combine the flour, brown sugar, cinnamon, and chopped pecans (if using). The cinnamon adds a warm, comforting flavor to the crumble, and the pecans provide a nice crunch.
  2. Cut in Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the dry ingredients. Working quickly with cold butter is essential for creating a crumbly texture. If the butter gets too warm, the topping will become greasy and won’t crumble properly.

Assembling and Baking the Peach Cake:

  1. Pour Batter into Pan: Pour the cake batter into the prepared 9×13 inch baking pan and spread it evenly.
  2. Sprinkle Crumble Topping: Sprinkle the brown sugar crumble topping evenly over the batter. Make sure to cover the entire surface of the cake for maximum crumble goodness.
  3. Bake: Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top, and the crumble topping should be nicely browned.
  4. Cool: Let the cake cool in the pan for at least 15-20 minutes before slicing and serving. This allows the cake to set properly and prevents it from falling apart when you cut into it.

Tips and Variations:

  • Peach Perfection: Make sure your peaches are ripe but still firm. Overripe peaches will become mushy during baking. If you don’t have fresh peaches, you can use frozen peaches, but be sure to thaw them completely and drain off any excess liquid before adding them to the batter.
  • Nutty Delight: Feel free to experiment with different types of nuts in the crumble topping. Walnuts, almonds, or even macadamia nuts would be delicious.
  • Spice it Up: Add a pinch of nutmeg or ground ginger to the cake batter for a warmer, more complex flavor.
  • Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
  • Serving Suggestions: This peach cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also great on its own with a cup of coffee or tea.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Troubleshooting:

  • Cake is too dry: Make sure you’re measuring the flour correctly. Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in the batter. Also, be careful not to overbake the cake.
  • Cake is sinking in the middle: This could be due to several factors, including underbaking, using too much liquid, or opening the oven door too frequently during baking. Make sure the cake is fully baked before removing it from the oven, and avoid opening the oven door unnecessarily.
  • Crumble topping is too dry: Add a tablespoon or two of melted butter to the crumble topping to moisten it.
  • Crumble topping is too wet: Add a tablespoon or two of flour to the crumble topping to absorb the excess moisture.
Enjoy your delicious Brown Sugar Peach Cake!

Peach Cake Brown Sugar

Conclusion:

This Peach Cake with Brown Sugar is truly something special, and I genuinely believe it deserves a spot in your regular baking rotation. It’s more than just a cake; it’s a warm hug on a plate, a burst of summer sunshine even on the gloomiest of days. The combination of the juicy, sweet peaches with the deep, caramel notes of the brown sugar creates a flavor profile that’s both comforting and sophisticated. The moist, tender crumb, achieved through the simple yet effective baking method, ensures that every bite is an absolute delight. It’s the kind of cake that disappears quickly, leaving everyone wanting more.

Why is this a must-try? Well, beyond the incredible taste, it’s also surprisingly easy to make. You don’t need to be a seasoned baker to achieve perfect results. The recipe is straightforward, using readily available ingredients, and the steps are clearly outlined, making it a fantastic option for both beginner and experienced bakers alike. Plus, the aroma that fills your kitchen while it’s baking is simply divine – a sweet, peachy, brown sugar scent that will have everyone eagerly anticipating the moment it comes out of the oven. It’s a guaranteed crowd-pleaser, perfect for potlucks, family gatherings, or simply a special treat for yourself.

But the best part? It’s incredibly versatile! While it’s absolutely delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream, there are so many other ways to enjoy it. For a more decadent experience, try drizzling it with a brown sugar glaze. Simply melt some butter with brown sugar and a splash of milk or cream, and whisk until smooth. Or, for a lighter touch, dust it with powdered sugar.

Looking for variations? Consider adding a handful of chopped pecans or walnuts to the batter for a delightful crunch. A sprinkle of cinnamon or nutmeg can also enhance the warm, comforting flavors. You could even experiment with different types of peaches – white peaches, yellow peaches, or even nectarines would work beautifully. If you’re feeling adventurous, try adding a layer of streusel topping for extra sweetness and texture. A simple streusel made with flour, brown sugar, butter, and oats would be the perfect complement to the peaches and brown sugar cake.

Serving suggestions are endless! This cake is wonderful for breakfast with a cup of coffee, as an afternoon snack with a glass of iced tea, or as a dessert after a satisfying meal. It’s also a fantastic addition to a brunch spread. You can even cut it into squares and serve it as part of a dessert buffet. No matter how you choose to enjoy it, I’m confident that this Peach Cake with Brown Sugar will become a new favorite.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake! I’m so excited for you to try this recipe and experience the joy of creating something truly delicious. And most importantly, I’d love to hear about your experience! Please, share your photos, your tips, and your variations in the comments below. Let me know what you thought of the recipe and how you made it your own. Happy baking, and enjoy every single bite of this incredible Peach Cake with Brown Sugar! I can’t wait to see what you create!


Peach Cake Brown Sugar: A Delicious & Easy Recipe

A delightful and easy-to-make peach cake with a brown sugar crumble topping. Perfect for summer gatherings or a cozy dessert.

Prep Time20 minutes
Cook Time35 minutes
Total Time60 minutes
Category: Dessert
Yield: 12-16 servings
Save This Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups peeled and sliced fresh peaches (about 3-4 medium peaches)
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Fold in Peaches: Gently fold in the sliced peaches.
  7. Combine Dry Ingredients (Crumble): In a separate small bowl, combine the flour, brown sugar, cinnamon, and chopped pecans (if using).
  8. Cut in Butter (Crumble): Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Pour Batter into Pan: Pour the cake batter into the prepared pan and spread it evenly.
  10. Sprinkle Crumble Topping: Sprinkle the brown sugar crumble topping evenly over the batter.
  11. Bake: Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Cool: Let the cake cool in the pan for at least 15-20 minutes before slicing and serving.

Notes

  • Make sure your peaches are ripe but still firm. If using frozen peaches, thaw and drain excess liquid.
  • Experiment with different types of nuts in the crumble topping.
  • Add a pinch of nutmeg or ground ginger to the cake batter for a warmer flavor.
  • Buttermilk Substitute: Add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
  • Serving Suggestions: Serve warm with vanilla ice cream or whipped cream.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Cake is too dry: Make sure you’re measuring the flour correctly. Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in the batter. Also, be careful not to overbake the cake.
  • Cake is sinking in the middle: This could be due to several factors, including underbaking, using too much liquid, or opening the oven door too frequently during baking. Make sure the cake is fully baked before removing it from the oven, and avoid opening the oven door unnecessarily.
  • Crumble topping is too dry: Add a tablespoon or two of melted butter to the crumble topping to moisten it.
  • Crumble topping is too wet: Add a tablespoon or two of flour to the crumble topping to absorb the excess moisture.

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