Brown Sugar Peach Cake

Jump to Recipe
Print Recipe

Peach lovers, brace yourselves—this Brown Sugar Peach Cake is the ultimate warm-weather indulgence! I bake this every summer, especially when ripe, juicy peaches are overflowing at the market. It’s sweet, moist, and jam-packed with fresh peach flavor, made even better with a caramelized brown sugar topping that soaks right into the cake as it bakes. Each bite feels like sunshine in dessert form.

If you’re like me and crave that soft, fluffy cake texture with just the right amount of sticky, golden topping, you’re going to flip for this one. And because I’m a big fan of simple bakes that deliver maximum flavor, I designed this recipe to be easy enough for weekday cravings but showstopping enough for Sunday gatherings. Whether served warm with a scoop of vanilla ice cream or enjoyed cold the next day, this Brown Sugar Peach Cake doesn’t stick around long in my kitchen—so get it while it’s hot!

What’s on the Plate

Overview

• Cuisine: American, Southern-inspired
• Course: Dessert
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 9 generous squares

What’s in Every Bite

• Calories: 350
• Carbs: 47g
• Fats: 16g
• Protein: 4g
• Fiber: 2g
• Sugar: 31g
• Sodium: 180mg

Total Recipe Cost

• Estimated Total Cost: $9.50
• Cost Per Serving: About $1.05
• Main Cost Factors: Fresh peaches, butter, eggs

The Story Behind the Flavor

This Brown Sugar Peach Cake draws its roots from classic Southern peach desserts—think peach cobbler, but with the softness of a coffee cake and the richness of a sticky toffee pudding. The first versions of peach cakes appeared in the American South during the early 1900s when peaches were celebrated as the summer crop. Farmers and home bakers alike wanted a way to showcase the ripe fruit in something more than just jams or pies.

The idea of layering fresh peaches under or over a buttery cake batter came naturally—especially in Georgia, where peaches reign supreme. My version flips that idea into a brown sugar caramel base that hugs the fruit like a warm Southern hug. As the cake bakes, the brown sugar melts into a syrupy topping that makes this feel like a cross between an upside-down cake and a buttery sheet cake.

Perfect For

You’ll want this Brown Sugar Peach Cake on repeat all summer long—and maybe even year-round. It’s the kind of dessert that practically demands to be shared, savored, and talked about. Here’s when it really shines:

• Sunday picnics and family barbecues – The sweet, buttery crumb and juicy peaches pair perfectly with grilled ribs, baked beans, and that nostalgic backyard vibe.
• Backyard birthday parties – Skip the store-bought sheet cake. This one feels homemade (because it is), and those fresh peach slices on top make it feel like a party all on their own.
• Bake sales and potlucks – It’s a guaranteed showstopper that travels well and disappears fast. Bonus points if you bring it warm with a little scoop of vanilla ice cream on the side.
• Southern-style dinners – Serve it after a platter of crispy fried chicken, collard greens, and sweet tea. It’s basically summer on a fork.
• Brunch with friends – Slice it thick and pair it with whipped cream or a drizzle of honey. Add iced coffee or a mimosa, and boom: you’re the brunch hero.

Save

Why You’ll Love This Recipe

This Brown Sugar Peach Cake isn’t just a dessert—it’s a warm, buttery love letter to summer. Whether you’re a seasoned baker or a total beginner, there are plenty of reasons to fall head over heels for this beauty:

• Bursting with juicy fresh peach flavor – Every bite is loaded with sweet, ripe peaches that taste like sunshine in fruit form.
• Sticky, caramelized brown sugar topping – Think upside-down cake vibes: that buttery, brown sugar layer bubbles into a golden crust that hugs the peaches like a warm Southern hug.
• Moist, fluffy cake that’s simple to make – The base is tender, soft, and perfectly balanced—not too sweet, not too dense, just the way a good summer cake should be.
• One-bowl batter, minimal cleanup – No mountain of dishes here. Toss it all in one bowl and give it a good stir.
• No mixer needed—just a wooden spoon and a smile – Seriously, this is rustic baking at its finest. No fancy tools or fuss required.
• Can be served warm or cold – Right out of the oven with melting ice cream? Divine. Chilled straight from the fridge the next day? Still amazing.
• Pairs beautifully with whipped cream or ice cream – Vanilla bean, honey-lavender, or even bourbon ice cream if you’re feeling wild. And don’t sleep on sweetened crème fraîche or Greek yogurt.
• Easy to double for a crowd – Feeding a backyard party or a hungry bunch after church? Just double the recipe and bake in a 9×13. Everyone wins.

Ingredients You’ll Need

Core Ingredients

• Fresh peaches (3 medium, peeled and sliced)
• Unsalted butter (1/2 cup + 3 tbsp)
• Light brown sugar (3/4 cup + 1/2 cup)
• Granulated sugar (1/4 cup)
• Eggs (2 large)
• All-purpose flour (1 1/4 cups)
• Baking powder (1 1/2 tsp)
• Salt (1/2 tsp)
• Milk (1/2 cup)
• Vanilla extract (1 tsp)

Optional Add-ins

• Ground cinnamon (1/2 tsp for warmth)
• Nutmeg (a pinch for depth)
• Almond extract (1/4 tsp for a bakery twist)
• Chopped pecans (1/4 cup for crunch)

Ingredient Highlights

• Fresh Peaches: Look for firm-ripe peaches that give slightly to the touch. Freestone peaches are easiest to slice.
• Brown Sugar: This creates that gooey, caramel-like top layer that seeps into the peaches.
• Butter: Rich, creamy, and essential for flavor and texture.
• Flour and Baking Powder: Gives the cake its tender crumb.
• Vanilla Extract: Enhances the natural sweetness of the peaches.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. Make the brown sugar base: Melt 3 tbsp butter and mix with 3/4 cup brown sugar. Spread evenly in the bottom of your pan.
3. Add peach slices: Layer the fresh peach slices directly over the brown sugar mixture.
4. Make the batter: In a mixing bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth.
5. Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla extract.
6. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and optional spices.
7. Mix it up: Add dry ingredients to the wet mixture alternately with milk, stirring just until combined.
8. Pour and bake: Pour batter over the peaches and smooth the top. Bake for 45–50 minutes.
9. Cool and flip: Let it cool 10 minutes before flipping onto a plate to reveal the caramelized peach topping.

Pro Tips

Take your Brown Sugar Peach Cake from good to unforgettable with these insider tricks straight from my kitchen:

• Don’t overmix the batter—just stir until combined for the fluffiest texture. Seriously, less is more here. Overworking the batter activates the gluten too much, which leads to a tough cake. A few lumps? Totally fine. They disappear in the bake.
• Use parchment paper at the bottom if you’re worried about sticking. This is especially helpful if you’re not using a non-stick pan or if your peaches are super juicy. A quick layer of parchment guarantees a smooth, frustration-free release.
• For an extra caramel crust, sprinkle coarse sugar on top before baking. Turbinado or demerara sugar creates a gorgeous crackly top that gives a little crunch and amps up the brown sugar vibe even more. It’s like the dessert version of a mic drop.
• This is a great use for slightly overripe peaches. Don’t toss those soft, slightly bruised peaches! They’re sweeter, juicier, and bake down beautifully. Just trim off any mushy spots and let them work their magic.
• Let the cake cool for at least 10–15 minutes before slicing. Trust me, it’s tempting to dive in hot, but giving it time helps the caramel set and makes slicing easier. That warm-but-not-molten moment is the sweet spot.
• Want more peach flavor? Add a touch of almond extract. Just 1/4 teaspoon brings out the peachiness even more—it’s a flavor combo that never fails.

Recipe Variations

This Brown Sugar Peach Cake is a summer classic, but it’s also a flavor playground. Here are some crave-worthy twists to keep things exciting in your kitchen:

• Cinnamon Streusel Peach Cake: Add a brown sugar-cinnamon crumble topping before baking for extra texture and cozy flavor. Just mix 1/4 cup flour, 2 tbsp cold butter, 2 tbsp brown sugar, and a pinch of cinnamon until crumbly, then sprinkle it over the batter before sliding it into the oven. The golden topping adds that bakery-style flair.
• Upside-Down Peach Cake: Want a retro vibe with a caramelized fruit crown? Grease your pan, layer sliced peaches on the bottom, pour the batter over, and bake as usual. Once it’s out of the oven, flip it over for a beautiful upside-down presentation that’ll wow everyone at the table.
• Peach Bourbon Cake: Stir 1 tablespoon of bourbon into the batter for a subtle kick and depth that elevates the whole dessert. The alcohol bakes off, but the warm, vanilla-oak notes stay behind and pair incredibly with brown sugar and peaches. Serve this one with whipped cream—or a little extra bourbon on the side for the grown-ups.
• Peach Mango Combo: Give it a tropical twist by swapping out half of the peaches for diced fresh mango. It brings a mellow, creamy sweetness that plays beautifully with juicy peaches and brown sugar caramel. Bonus: it’s a total showstopper when served cold with vanilla bean ice cream.
• Honey-Peach Cake: Replace half the brown sugar with honey for a softer, floral sweetness. It’s delicate, dreamy, and feels like something you’d eat on a porch swing with a glass of iced tea.
• Mini Peach Cakes: Pour the batter into muffin tins or ramekins to make individual servings—perfect for parties or bake sales. Just reduce the bake time to around 20–25 minutes and watch for golden edges.

Gluten-Free Version

Good news—Brown Sugar Peach Cake easily goes gluten-free without losing its tender crumb or peachy perfection.

Start by using a 1:1 gluten-free all-purpose flour blend that already includes xanthan gum (like Bob’s Red Mill or King Arthur’s Measure for Measure). This keeps the structure of the cake light and fluffy, just like the original.

Don’t forget to double-check your baking powder—some brands sneak in gluten-containing starches as a filler. Go for a certified gluten-free version to be safe.

Also, give your vanilla extract a quick label check. While most pure extracts are gluten-free, imitation or bargain versions may contain hidden additives derived from grains.

If you’re serving guests who are especially sensitive, ensure your kitchen tools, mixing bowls, and bakeware are free from cross-contamination—even a trace of wheat flour can affect those with celiac disease.

Kid-Friendly Version

This Brown Sugar Peach Cake is a total hit with the kiddos—especially when served warm and topped with a big scoop of vanilla ice cream or a dollop of whipped cream. The soft, buttery texture and sweet caramelized peaches are hard for little ones to resist.

If your crew has sensitive taste buds, skip the almond extract—some kids find the flavor too strong or unfamiliar. You can also reduce the brown sugar topping just a touch if they’re not used to rich, deep sweetness.

Here’s a fun bonus: get the kids involved! Let them help lay the peach slices on the bottom of the pan or stir the batter with a big wooden spoon. They’ll love making a “peach puzzle” and feel proud of their dessert masterpiece.

To make it extra playful, serve individual slices with a little sprinkle of rainbow sprinkles or mini marshmallows on top of the ice cream. It’s a family baking win, every time!

Taste What’s Next

Strawberry Cream Puffs
Lemon Raspberry Cookies
Strawberry Lemon Blondies
or you Can Dig Deeper Recipes by clicking this: Appetizer, Breakfast, Lunch, Dinner, and Desserts.

Storage & Reheating

• Storage: Keep in an airtight container in the fridge for up to 4 days.
• Reheat: Microwave individual slices for 20 seconds or warm in a 300°F oven for 10 minutes.
• Freezing: Wrap tightly in foil and freeze for up to 2 months.

Equipment

• 9×9-inch baking pan
• Mixing bowls
• Whisk or wooden spoon
• Spatula
• Knife and peeler

FAQs

What makes peach cake moist?

The fresh peach slices and butter-sugar base ensure a juicy, moist texture every time.

Can I use canned or frozen peaches?

Yes! Just drain canned peaches well and thaw frozen ones before use.

Why is my cake soggy?

Too much juice from peaches. Pat them dry or sprinkle them with a bit of flour before layering.

How long does peach cake last in the fridge?

Up to 4 days in a sealed container. Reheat gently for best texture.

Is peach cake supposed to be served warm or cold?

Both work! Warm gives that gooey experience, but cold is great for summer.

External Resources

• History of Georgia Peaches – Georgia Encyclopedia
• How to Pick Perfect Peaches – USDA
• Nutrition Facts of Peaches

Conclusion

Baking this Brown Sugar Peach Cake is my personal love letter to summer. It’s easy, it’s nostalgic, and it smells like happiness coming out of the oven. Whether you’re new to baking or a seasoned dessert warrior, this recipe guarantees golden results and a kitchen full of sweet aroma.

So go ahead — snap a photo and post it online! Don’t forget to tag me! I want to see your cooking success. Happy cooking!