Peach Cake Brown Sugar Recipe
If you’re looking for a cozy, fruit-filled treat that captures the very essence of summer, Peach Cake Brown Sugar is the dessert you’ve been craving. Imagine tender, golden cake crowned with juicy, sun-ripened peaches layered under a rich brown sugar streusel—each bite is sweet, buttery heaven! Whether you’re baking for a crowd or just treating yourself, this cake brings together simple pantry staples and fresh summer peaches for a memorable homemade delight. With its irresistible combination of flavors and dreamy aroma, it promises to become a beloved recipe in your kitchen, too.
Ingredients You’ll Need
The magic of Peach Cake Brown Sugar is how it turns everyday ingredients into something extra special. Each component plays an important role, from the buttermilk that keeps the cake moist to the fragrant spices that highlight the peaches’ sweetness. Here’s what you’ll need and why every ingredient earns its spot:
- All-purpose flour: Gives structure to both the cake and streusel while keeping the crumb tender.
- Baking powder: Ensures your cake rises for a light, fluffy bite.
- Baking soda: Adds lift and helps balance the cake’s sweetness.
- Salt: Just a pinch sharpens all the other flavors.
- Unsalted butter (softened & melted): Adds rich flavor and makes the crumb beautifully moist.
- Granulated sugar: Provides the cake’s classic sweetness and helps it brown perfectly.
- Light brown sugar: Infuses the cake, peaches, and streusel with caramel-like notes that set this dessert apart.
- Eggs: Bring everything together and add richness to the texture.
- Vanilla extract: Elevates every other flavor with its cozy aroma.
- Buttermilk: Makes the cake extra moist and tender, with a subtle tang that complements the peaches.
- Ripe peaches: The star of the show—use the ripest you can find for the juiciest, most flavorful topping.
- Ground cinnamon: Brings warmth to both the peaches and streusel, echoing that classic bakery aroma.
- Ground nutmeg: Adds a hint of spice that deepens the flavor without overpowering the cake.
- Cold unsalted butter (for streusel): Creates a crumbly, irresistible topping as it bakes.
- Chopped pecans or walnuts (optional): Lend crunch and a touch of toasty flavor to the streusel.
How to Make Peach Cake Brown Sugar
Step 1: Prepare the Peach Topping
First, peel and slice those gorgeous ripe peaches into quarter-inch thick slices. In a medium bowl, gently toss the peaches with brown sugar, melted butter, ground cinnamon, and nutmeg. Let this mixture sit and macerate while you whip up the cake batter—the brown sugar and spices seep into the fruit, making every bite juicy and flavorful.
Step 2: Prepare Your Baking Pan and Oven
Set your oven to a cozy 350°F (175°C). Take a 9×13 inch baking pan and give it a thorough greasing and a light coating of flour. This simple step makes certain your cake releases easily and always looks photo-ready.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and a touch of salt. This makes sure everything is evenly distributed before you combine wet and dry—which means a fluffier, more consistent cake!
Step 4: Cream Butter and Sugars
In your largest mixing bowl, beat the softened butter with both granulated sugar and brown sugar until it’s pale, fluffy, and almost cloud-like. This step takes a few minutes, but it’s well worth it for that melt-in-your-mouth crumb Peach Cake Brown Sugar is known for.
Step 5: Add Eggs and Vanilla
Beat in your eggs, one at a time, taking care to fully incorporate each before adding the next. Finish by stirring in aromatic vanilla extract, which warms up the cake’s overall flavor profile.
Step 6: Combine Wet and Dry Ingredients
Now, gently alternate folding in your dry ingredients with pours of buttermilk, beginning and ending with the flour mixture. This technique prevents over-mixing and ensures your batter stays soft and tender—exactly what you want for Peach Cake Brown Sugar.
Step 7: Assemble the Cake
Pour the luxurious batter evenly into your prepared cake pan. With a spatula, smooth the surface so every bite is as perfect as the next.
Step 8: Add the Peach Topping
Arrange your cinnamon-scented peach slices in a generous, even layer across the batter. As the cake bakes, the peaches will sink ever so slightly, infusing the crumb with summery sweetness.
Step 9: Make Streusel Topping
If you love a little crunch, combine flour, brown sugar, cold butter pieces, chopped nuts (if using), and cinnamon in a small bowl. Cut the butter into the dry ingredients using a pastry blender or your fingertips until the mixture looks like coarse rubble—just right for a rustic, crumbly finish.
Step 10: Top and Bake
Sprinkle your streusel topping all over the peaches, then slide the pan into your preheated oven. Bake for 45 to 55 minutes, or until a wooden skewer inserted in the center emerges clean and crumb-free. Your kitchen will smell absolutely divine!
Step 11: Cool and Serve
Let the cake cool in the pan for at least 15 to 20 minutes before slicing. This pause lets all the flavors meld together and makes serving much easier.
How to Serve Peach Cake Brown Sugar
Garnishes
A classic pairing is a generous dollop of softly whipped cream, or a scoop of creamy vanilla ice cream. For a final flourish, try a light dusting of powdered sugar or a scattering of fresh peach slices on top—the extra hit of fruit makes the colors pop.
Side Dishes
Serve Peach Cake Brown Sugar alongside fresh berries or a fruit salad to emphasize the summery vibe. For a brunch spread, it pairs beautifully with salty bacon, scrambled eggs, or even a glass of cold brew coffee.
Creative Ways to Present
For elegant occasions, cut the cake into neat squares and serve individually on dessert plates with a drizzle of caramel sauce. For a rustic gathering, place the pan in the center of the table and let everyone serve themselves—family-style always adds to the cozy charm!
Make Ahead and Storage
Storing Leftovers
Any leftover Peach Cake Brown Sugar keeps well covered at room temperature for up to two days. For longer storage, refrigerate in an airtight container, where it will stay moist and delicious for up to five days.
Freezing
This cake freezes like a dream. Simply wrap individual slices or the whole pan tightly in plastic wrap and then foil. It will keep in your freezer for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving for best results.
Reheating
To bring back the just-baked warmth, gently reheat slices in the microwave for 15 to 20 seconds, or in a low oven (275°F) for about 10 minutes. A warm slice of Peach Cake Brown Sugar with melting ice cream is pure bliss!
FAQs
Can I use frozen peaches instead of fresh?
Absolutely! If fresh peaches aren’t in season, frozen (thawed and well-drained) peaches work beautifully in this recipe. Just be sure to blot away excess moisture before tossing them with brown sugar and spices.
How do I know when the cake is fully baked?
The top should be golden and a skewer or toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If you see wet batter, give it a few more minutes and test again.
Can I make Peach Cake Brown Sugar gluten-free?
You can substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Just check that your other ingredients (like baking powder) are also gluten-free.
Is it necessary to peel the peaches?
For the most tender, melt-in-your-mouth result, peeling the peaches is recommended, but if you love the extra texture and color from the skins, you can certainly leave them on.
What’s the best way to cut and serve the cake for a party?
Let Peach Cake Brown Sugar cool until just barely warm, then slice into squares or rectangles. Use a thin, sharp knife for the neatest edges, and wipe the blade between cuts for clean presentation.
Final Thoughts
This Peach Cake Brown Sugar recipe truly delivers those special, made-with-love bakery vibes right from your kitchen. It’s simple enough to make any time, but impressive enough for guests. I hope you give it a try—the combination of juicy peaches and brown sugar topping might just make it your new favorite summer dessert!
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Peach Cake Brown Sugar Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of Peach Cake Brown Sugar with a moist cake base topped with sweet, spiced peaches and a crunchy streusel topping. Perfect for any occasion, this dessert will have everyone asking for seconds!
Ingredients
Cake Batter:
- 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 granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Peach Topping:
- 4 ripe peaches, peeled and sliced (about 4 cups)
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Streusel 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
Instructions
- Prepare the Peach Topping: Peel and slice peaches into 1/4-inch thick slices. Toss peaches with 1/4 cup brown sugar, melted butter, cinnamon, and nutmeg. Set aside.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
- Assemble and Bake: Pour batter into prepared pan and spread evenly. Arrange peach slices over the batter. If making streusel, combine streusel ingredients and sprinkle over peaches.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for at least 15-20 minutes before slicing and serving.
Notes
- You can serve this Peach Cake Brown Sugar warm with a scoop of vanilla ice cream for an extra special treat!
- This cake is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Peach Cake, Peach Dessert, Peach Streusel Cake, Brown Sugar Cake
