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Slice of brown sugar peach cake with fresh peaches and brown sugar topping.

Brown Sugar Peach Cake

A warm cake with juicy peach slices, finished with a buttery brown sugar caramel, perfect for potlucks and brunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups brown sugar (for the batter)
  • 0.5 cups unsalted butter, softened
  • 3 large eggs Room temperature preferred.
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract Use good-quality vanilla.
  • 0.5 teaspoon salt
  • 4 cups fresh peaches, sliced About 4–6 medium peaches.
Icing Ingredients
  • 1 cup brown sugar (for the icing)
  • 0.5 cups heavy cream (for the icing)
  • 0.25 cups unsalted butter (for the icing)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
  7. Gently fold in the sliced peaches.
  8. Pour the batter into the prepared baking pan and smooth the top.
Baking
  1. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  2. While the cake is baking, prepare the brown sugar caramel icing.
Icing
  1. In a saucepan, combine brown sugar, heavy cream, and butter. Cook over medium heat, stirring until mixture comes to a boil and thickens slightly.
  2. Once the cake is done, allow it to cool for a few minutes before icing it with the warm caramel icing.
  3. Allow the cake to cool completely before serving.

Notes

Use ripe but firm peaches for the best texture. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.