Peach Cake with Brown Sugar Frosting
There’s something magical about late summer peaches that makes me want to bake all day long. This Peach Cake with Brown Sugar Frosting is exactly that kind of magic—juicy, sweet peaches folded right into a tender, buttery cake, topped with a frosting that’s rich, creamy, and caramel-y from the brown sugar. When you slice into it, the aroma of warm peaches and brown sugar practically pulls you closer to the oven, and the first bite? It’s a soft cake with just enough spice, balanced with a frosting that feels like a cozy hug. Really, this cake feels like summer and fall wrapped into one, perfect for sharing with friends or sneaking a slice with a cup of tea. And trust me, it’s easier to make than it looks, so I’m excited to show you how.
Quick Facts
- Yield: Serves 8-10
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 2 cups fresh peaches, peeled and diced (about 2 medium peaches)
For the Brown Sugar Frosting:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
Start by preheating your oven to 350°F. Lightly grease and flour a 9-inch round or square cake pan. Next, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl—this combo gives the cake that warm, cozy flavor.
Step 2:
In a large bowl, cream the softened butter and granulated sugar until it’s light and fluffy—use a hand or stand mixer on medium speed for about 3-4 minutes. Then add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
Step 3:
Alternate adding the dry ingredients and the sour cream to your butter mixture, beginning and ending with the dry. Mix just until combined—you want to keep the batter tender, so no overmixing!
Step 4:
Gently fold in the fresh diced peaches, making sure they’re evenly distributed but not pulverized. Pour the batter into your prepared pan, smoothing the top with a spatula.
Step 5:
Bake for about 38-42 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 6:
For the brown sugar frosting, beat the butter and brown sugar together until creamy and fully combined—this will take a few minutes and is key to that rich, caramel flavor. Gradually beat in the powdered sugar, then add the vanilla, a pinch of salt, and enough cream to get a smooth but spreadable consistency. Spread it generously over the completely cooled cake.
Variations & Tips
- If you want a lighter frosting, swap half the butter for cream cheese.
- Try adding a handful of chopped pecans or walnuts to the batter for a little crunch.
- If peaches aren’t in season, frozen peaches work fine—just thaw and drain well.
- For an extra touch, sprinkle a little cinnamon sugar on top of the frosting before it sets.
- Don’t overmix the batter to avoid a dense cake; gentle folding keeps it tender.
- Use ripe, fragrant peaches for the best natural sweetness and flavor.
How I Like to Serve It
This cake is gorgeous served slightly warm with a dollop of whipped cream or vanilla ice cream—especially on a breezy summer evening. It’s also perfect for brunch or a casual gathering since it’s sweet but not overwhelming. And honestly, I often slice myself a piece with a hot cup of tea or coffee on lazy Sunday mornings.
Notes
- Store leftover cake tightly wrapped in the fridge for up to 3 days.
- Bring refrigerated cake to room temperature before frosting or serving to keep the frosting soft and creamy.
Closing: This Peach Cake with Brown Sugar Frosting is one of those recipes that always feels like a small celebration—sweet, comforting, and absolutely dependable every time you bake it.
