This Brown Sugar Peach Cake is the perfect way to use up those ripe, juicy peaches! It’s a sweet, moist cake, studded with tender peaches and topped with a brown sugar glaze.
This simple yet scrumptious cake is the ultimate treat, offering a delightful combination of sweet peaches and a hint of warm spices.
Recipe Details
- Flavor Profile: Sweet, fruity with warm notes of brown sugar and cinnamon.
- Textures: Moist, tender cake with juicy peach pieces and a slightly sticky glaze.
- Total Time: About 1 hour and 15 minutes, with approximately 50 minutes of baking time.
- Difficulty: Easy. This recipe is perfect for beginner bakers.
What You’ll Need
This delicious Brown Sugar Peach Cake requires simple ingredients! You’ll need fresh peaches, of course, along with the usual baking suspects like flour, sugar, and eggs. The warm, inviting flavor comes from brown sugar and a touch of cinnamon. A quick glaze made with brown sugar and butter adds the perfect finishing touch.
Ingredient Notes
- Peaches – The star of the show. Choose ripe, but not overly soft, peaches for the best flavor and texture. Yellow peaches work wonderfully, but feel free to use white peaches if you prefer.
- All-Purpose Flour – Provides the structure for the cake. Make sure to measure your flour correctly – either by using a kitchen scale or by fluffing the flour and spooning it into a measuring cup, then leveling it off.
- Granulated Sugar – Adds sweetness and helps create a tender crumb.
- Brown Sugar – Contributes to the cake’s moistness and adds a rich, molasses-like flavor.
- Unsalted Butter – Provides richness and tenderness to the cake. Be sure your butter is at room temperature.
- Eggs – Bind the ingredients together and help with the cake’s structure. Use large eggs.
- Baking Powder – Acts as a leavening agent, helping the cake rise.
- Cinnamon – Enhances the peach flavor and adds warmth.
- Vanilla Extract – Adds a touch of depth and flavor.
Add-ins and Substitutions
- Nuts: Add 1/2 cup of chopped pecans or walnuts to the batter for added crunch and flavor.
- Spices: Experiment with other warm spices, such as a pinch of nutmeg or cardamom.
- Citrus Zest: A teaspoon of lemon zest or orange zest will brighten up the flavors.
How to Make Brown Sugar Peach Cake
Let’s bake this wonderful Brown Sugar Peach Cake! It’s easier than you think.
- Prep the oven: Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch round cake pan by greasing it and lightly flouring it. This simple step prevents your cake from sticking.
- Prepare the peaches: Peel and dice 3 medium peaches into small pieces. Set aside 1/2 of a peach, also diced, for the topping.
- Cream the butter and sugar: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air into the batter, which helps create a light and airy cake.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and cinnamon.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Fold in peaches: Gently fold the diced peaches into the cake batter.
- Pour and bake: Pour the batter into the prepared cake pan and spread evenly. Bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake is baking, prepare the glaze. In a small saucepan, melt the butter and brown sugar together over medium heat, stirring until smooth. Remove from heat.
- Add glaze and bake again: Pour the glaze over the cake and sprinkle the reserved peach pieces on top. Return the cake to the oven for another 5 to 10 minutes, or until the glaze is bubbly.
- Cool and serve: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Pro Tip: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tougher texture. Mix just until the ingredients are combined.
Recipe Tips
- Use room temperature ingredients. This helps the ingredients combine properly and create a more even batter.
- Don’t open the oven door during baking, as this can cause the cake to deflate.
- Test for doneness with a toothpick. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing and serving. This allows the flavors to meld and the cake to set properly.
- Store any leftover cake in an airtight container at room temperature.
FAQs
- Can I use frozen peaches? Yes, you can use frozen peaches. Thaw them completely and drain off any excess liquid before adding them to the batter.
- Can I make this cake in advance? Yes, you can bake the cake a day ahead and store it, tightly wrapped, at room temperature. The glaze can be made just before serving.
- How do I know when the cake is done? The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Also, when the brown sugar glaze is bubbly.
- What if I don’t have a 9-inch round cake pan? You can use a different sized cake pan, but the baking time may need to be adjusted. You can also use a 9×13 inch rectangular pan, but the cooking time will change.
Serving Suggestions
- Serve this delicious cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy it with a cup of coffee or tea.
- Pair it with a side of fresh berries for an extra touch of flavor and color.
- A sprinkle of powdered sugar makes for a pretty presentation.
Make This Recipe in Advance
The cake can be made ahead and stored for 2–3 days at room temperature, in an airtight container. The glaze is best made just before serving for the most appealing texture and flavor. To freeze, wrap slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to 2–3 months. Thaw overnight in the refrigerator.
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Brown Sugar Peach Cake Recipe
- Total Time: 1 hour and 15 minutes
Description
This Brown Sugar Peach Cake is the perfect way to use up those ripe, juicy peaches! It’s a sweet, moist cake, studded with tender peaches and topped with a brown sugar glaze.
Ingredients
15 ounce yellow cake mix
3 large eggs, or the amount specified by your cake mix
1/3 cup vegetable oil, or the amount specified by your cake mix
1/2 cup peach nectar or peach juice
1 lb peeled and chopped peaches, (about 3-4)
drop orange food coloring, optional
brown sugar frosting
1/2 cup unsalted butter, cut in pieces
1/2 cup heavy cream
1 cup packed brown sugar
1 tsp vanilla extract
2 1/2 cups confectioner’s sugar, sifted
Instructions
Preheat the oven to 350F.
Mix together the cake mix, eggs, oil, peach nectar, and food coloring (if using). Add the peaches to the batter. Pour the batter into a lightly sprayed 912 pan. Bake for about 28 minutes, or until a toothpick comes out without batter clinging.
For the frosting, boil the butter, cream, and brown sugar in a saucepan, stirring constantly. Remove from heat and add vanilla and sifted sugar. Whisk until smooth. Return to low heat if needed.
Pour the frosting over the cake evenly. Let the frosting harden at room temperature or in the refrigerator before cutting.
Notes
Use room temperature ingredients. This helps the ingredients combine properly and create a more even batter.
Don’t open the oven door during baking, as this can cause the cake to deflate.
Test for doneness with a toothpick. If it comes out clean, the cake is ready.
Let the cake cool completely before slicing and serving. This allows the flavors to meld and the cake to set properly.
Store any leftover cake in an airtight container at room temperature.
- Cook Time: 50 minutes
- Category: Dessert
