This Brown Sugar Peach Cake is pure summer joy baked into a soft, golden cake. It’s tender, buttery, and loaded with juicy peaches that caramelize slightly as they bake into the rich brown sugar batter. The warm spices and deep molasses-like sweetness of the brown sugar take this cake to a whole new level of cozy. Whether you’re making it with fresh peaches at their peak or using frozen ones in the cooler months, this cake is fast, unfussy, and wildly delicious—perfect for weeknights, potlucks, or just a “because I deserve cake” kind of day.

Why You’ll Love This Recipe

Simple and Quick: One bowl, no mixer needed, and it’s in the oven in under 15 minutes. Yes, really.
Super Moist and Flavorful: Brown sugar gives this cake a deeper, richer flavor than white sugar ever could. Paired with peaches? Magic.
Versatile: Use fresh, frozen, or even canned peaches, and it still tastes like a dream.
Great Anytime: Serve it warm with ice cream for dessert or sneak a slice for breakfast with coffee—no judgment here.

Ingredients You’ll Need

Peaches: Fresh are ideal when in season, but frozen or well-drained canned peaches work great too. They add bursts of juicy sweetness.
Brown Sugar: This is where the magic happens. It adds a deep, caramel-like flavor and keeps the cake incredibly moist.
Butter: Gives the cake that rich, comforting flavor we all love. Use unsalted for best control over the saltiness.
Eggs: Help bind everything together and add structure to the cake.
Flour: All-purpose flour works best here. It creates a tender crumb without being too delicate.
Baking Powder: Ensures a nice, even rise—no dense or soggy centers.
Cinnamon: Adds a warm spice that pairs perfectly with the peaches and brown sugar.
Vanilla Extract: Rounds out the flavors and adds a little extra warmth.
Salt: Just a pinch enhances all the other flavors.

Variations

Peach Upside-Down Cake: Pour the batter over sliced peaches arranged in a layer of melted butter and brown sugar in the pan for a stunning flip-and-serve dessert.
Add Nuts: Chopped pecans or walnuts bring in a little crunch and nuttiness.
Spice It Up: Add a pinch of ground ginger or nutmeg along with the cinnamon for more warmth.
Boozy Twist: Macerate the peaches in a splash of bourbon or rum before adding to the batter—amazing for grown-up flavor.

How to Make Brown Sugar Peach Cake

Step 1: Prep the Pan and Peaches

Preheat your oven to 350°F and lightly grease a 9×9-inch baking dish or a similar-sized cake pan. If using fresh peaches, peel and slice them. If using frozen, thaw and pat dry. Canned peaches? Drain them well.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until smooth and well combined.

Step 3: Add the Dry Ingredients

Stir in the flour, baking powder, cinnamon, and salt until just combined. Don’t overmix—the batter should be smooth but not whipped.

Step 4: Fold in the Peaches

Gently fold in the sliced peaches, reserving a few for the top if you want it to look extra pretty. The batter will be thick—that’s okay!

Step 5: Bake

Pour the batter into the prepared pan, spreading it out evenly. Arrange any reserved peach slices on top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 6: Cool and Serve

Let the cake cool slightly before slicing. Serve warm, room temp, or chilled—it’s delicious every way.

Pro Tips for Making the Recipe

Use Ripe Peaches: If you’re using fresh ones, go for peaches that are ripe but not too soft. Overripe ones can make the cake mushy.
Don’t Overmix the Batter: Once the flour goes in, mix gently. Overmixing can make the cake dense.
Let It Rest: The flavors deepen and the texture improves as the cake cools, so try not to dig in immediately (hard, I know).
Serve with Toppings: A scoop of vanilla ice cream or a dollop of whipped cream turns this into a showstopper dessert.

How to Serve

This cake is incredibly flexible when it comes to serving. Here are some of my go-to ideas:

###Simple and Classic:
Enjoy a warm slice straight out of the pan with a cup of coffee or tea.

###Elevated Dessert:
Top with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce for a true treat.

###Brunch Favorite:
Pair with Greek yogurt and fresh berries for a sweet addition to a brunch spread.

Make Ahead and Storage

###Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it come to room temperature before serving, or warm it slightly.

###Freezing
Yes, you can freeze this cake! Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave in 20-second intervals.

###Reheating
Warm in the microwave for 15–20 seconds to bring back that freshly baked taste, or reheat in a low oven (300°F) for a few minutes.

FAQs

Can I use canned peaches for this cake?
Absolutely! Just make sure to drain them well and pat them dry with paper towels. Too much liquid can make the cake soggy.

Do I have to peel the peaches?
Not necessarily. If you like the texture of peach skin, leave it on. It softens during baking. But if you prefer a smoother bite, peeling is worth the extra step.

Can I make this cake gluten-free?
Yes, simply swap the all-purpose flour for a gluten-free 1:1 baking flour. Just check that your other ingredients (like baking powder) are certified gluten-free.

What if I don’t have brown sugar?
In a pinch, you can use white sugar with a tablespoon of molasses mixed in for each cup. The flavor won’t be exactly the same, but it’ll be close.

Final Thoughts

This Brown Sugar Peach Cake is everything you want in a dessert—warm, comforting, and full of flavor without being fussy. Whether you’re baking for a crowd or just treating yourself after a long day, this cake delivers every single time. Give it a try and let it become one of your go-to quick bakes—you’re going to love every peachy bite.

Brown Sugar Peach Cake Recipe