Brown Sugar Peach Cake: The Ultimate Summer Dessert Recipe
This Brown Sugar Peach Cake brings back memories of my grandmother’s kitchen in late summer. She used to bake it with peaches fresh from the orchard, and the smell alone could bring the whole family together. It’s soft, buttery, with caramelized brown sugar edges and juicy peaches in every bite. Serve it warm with a scoop of vanilla ice cream and watch smiles appear like magic!
Ingredients
-
1 ½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
½ cup unsalted butter, softened
-
¾ cup brown sugar
-
2 large eggs
-
1 tsp vanilla extract
-
½ cup plain Greek yogurt (or sour cream)
-
2 cups fresh or canned sliced peaches (drained if canned)
-
2 tbsp brown sugar (for topping)
-
Optional: cinnamon for extra warmth
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
-
In a bowl, whisk flour, baking powder, baking soda, and salt.
-
In another bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.
-
Mix in yogurt until smooth.
-
Gradually add dry ingredients to the wet mixture.
-
Fold in peach slices gently.
-
Pour batter into the pan. Sprinkle 2 tbsp brown sugar (and cinnamon, if using) over the top.
-
Bake for 35–40 minutes or until a toothpick comes out clean.
-
Let cool slightly before slicing.
Notes
-
Use ripe but firm peaches – They hold their shape better while baking and release just the right amount of juice.
-
Don’t overmix the batter – Stir just until combined for a soft, tender crumb.
-
Try Greek yogurt – It adds richness and moisture without making the cake heavy.
-
Add a cinnamon swirl – Mix 1 tsp of cinnamon with the topping brown sugar for a cozy, warm flavor.
-
Serve warm – Slightly warm slices taste heavenly with a scoop of vanilla or cinnamon ice cream.
-
Make it ahead – The flavor deepens by day two, making it a great make-ahead dessert.
Nutrition
- Calories: 230 kcal per serving
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g