Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan.
- 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.
- Add peach slices: Layer the fresh peach slices directly over the brown sugar mixture.
- 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.
- Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and optional spices.
- Mix it up: Add dry ingredients to the wet mixture alternately with milk, stirring just until combined.
- Pour and bake: Pour batter over the peaches and smooth the top. Bake for 45–50 minutes.
- Cool and flip: Let it cool 10 minutes before flipping onto a plate to reveal the caramelized peach topping.
Notes
Brown Sugar Peach Cake – Helpful Tips
Cooking Tips & Techniques- Choose ripe peaches: The riper the fruit, the sweeter and juicier your cake will be. If you're using canned peaches, drain them well and pat dry to avoid soggy batter.
- Toss fruit in flour: Lightly coat the diced peaches in a tablespoon of flour before folding them into the batter. This keeps them from sinking to the bottom during baking.
- Melted butter = rich texture: Using melted butter instead of softened helps create a denser, ultra-moist crumb that's perfect for rustic cakes.
- Room temp ingredients: Ensure your eggs and sour cream are at room temperature for a smooth, evenly mixed batter.
- Don’t overmix: Mix the batter just until combined to keep the crumb tender and prevent a tough cake.
- Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Dust with powdered sugar just before serving for a bakery-style look.
- Pair with iced tea or peach lemonade at summer gatherings.
- Dress it up with a drizzle of caramel sauce or maple glaze for a richer dessert.
- Make-ahead: Bake the day before and keep it covered at room temp for up to 24 hours—flavor actually deepens overnight.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm individual slices in the microwave for about 20 seconds or in a 300°F oven for 10 minutes.
- Freezing: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight and reheat as needed.
- Brown Butter Boost: Brown the butter before mixing it into the batter for a deep, nutty flavor.
- Peach + Raspberry Combo: Replace 1/2 cup of peaches with fresh or frozen raspberries for a tangy twist.
- Cinnamon Crumb Topping: Sprinkle a mixture of brown sugar, flour, butter, and cinnamon on top for a streusel-style finish.
- Lemon Glaze Finish: Mix powdered sugar with lemon juice and drizzle over the cooled cake for a zesty lift.
- Bourbon Peach Cake: Add a splash (1 tbsp) of bourbon to the batter to complement the peach and brown sugar flavors.