Brown Sugar Peach Cake • Simply INCREDIBLE! Recipe

Experience a summer delight with this irresistible Brown Sugar Peach Cake. A moist yellow cake bursting with fresh peach slices and natural sweetness is crowned with sumptuous brown sugar caramel icing. Vibrant flavors and a tender crumb evoke warm, sunlit afternoons, making it an ideal dessert for any special occasion.

I’m really excited to share my Brown Sugar Peach Cake recipe. This classic yellow cake is loaded with fresh peaches, and it’s made with 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

I mix in 1 1/2 cups granulated sugar, 1/2 cup unsalted butter that’s softened, 4 large eggs at room temperature, 1 cup whole milk also at room temperature, and 1 teaspoon vanilla extract. Then, I fold in 3 cups of fresh peaches that have been peeled and sliced, making it a perfect summer peach recipe.

For the topping, I create a brown sugar caramel icing using 1/2 cup unsalted butter, 1 cup packed light brown sugar, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. These nutrient-packed ingredients combine into something that reminds me of my favorite peach treats and easy peach dessert recipes I’ve tried before.

Enjoy this simply incredible, nutritious peach dessert!

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how the fresh peaches mix with the brown sugar caramel icing to give the cake an awesome, fruity-sweet flavor that makes me think of summer. Second, the cake is so moist and tender because of all the room temperature ingredients, and it just melts in your mouth. Third, I appreciate that the recipe is pretty simple and easy to follow—even if I mess up a step here and there, it always turns out delicious. Lastly, the smell that fills the kitchen while baking is amazing and really brings back memories of hanging out with friends on warm days.

Ingredients

• Flour: It gives essential carbs, acting as the cake’s base for a solid structure.
• Granulated Sugar: Sweetens the cake while adding moisture and a hint of golden color.
• Eggs: A rich protein source that helps bind ingredients and build the cake’s structure.
• Whole Milk: Adds creaminess and makes sure the ingredients mix together smoothly.
• Fresh Peaches: They bring natural sweetness, vitamins, and a juicy burst of flavor.
• Brown Sugar Caramel Icing: Combines butter and brown sugar for a smooth, decadent finish.
• Baking Powder and Salt: Essential leavening and flavor balancing agents for the perfect rise.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs at room temperature
• 1 cup whole milk at room temperature
• 1 teaspoon vanilla extract
• 3 cups fresh peaches, peeled and sliced
• 1/2 cup unsalted butter (for the brown sugar caramel icing)
• 1 cup packed light brown sugar (for the icing)
• 1/4 cup heavy cream (for the icing)
• 1 teaspoon vanilla extract (for the icing)
• A pinch of salt (for the icing)

How to Make this

1. Preheat your oven to 350°F and grease your cake pan lightly.

2. In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In a large mixing bowl, cream 1/2 cup unsalted butter and 1 1/2 cups granulated sugar until it’s light and fluffy.

4. Beat in 4 large eggs one at a time, making sure each is well combined then stir in 1 teaspoon vanilla extract.

5. Gradually add the dry ingredients to the butter mixture alternating with 1 cup whole milk until smooth.

6. Gently fold in 3 cups of peeled, sliced fresh peaches until evenly distributed.

7. Pour the batter into the prepped pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. While the cake is baking, make the brown sugar caramel icing: melt 1/2 cup unsalted butter in a saucepan, then stir in 1 cup packed light brown sugar, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Bring it to a boil and simmer for 3-4 minutes until it thickens a bit.

9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack.

10. Drizzle the warm caramel icing over the cooled cake, cut into slices, and serve. Enjoy your summer delight!

Equipment Needed

1. Oven (preheated to 350°F)
2. Cake pan (lightly greased)
3. Mixing bowls (one for dry ingredients and one for the butter mixture)
4. Whisk and electric mixer (for beating eggs and creaming butter with sugar)
5. Measuring cups and spoons (to measure all the ingredients accurately)
6. Spatula (for folding in the sliced peaches)
7. Saucepan (for simmering the brown sugar caramel icing)
8. Toothpick (to check if the cake is done)
9. Wire rack (for cooling the cake after baking)

FAQ

Brown Sugar Peach Cake • Simply INCREDIBLE! Recipe Substitutions and Variations

• You can swap the all-purpose flour with cake flour if you want a lighter, softer cake.
• If you don’t have granulated sugar on hand, try using coconut sugar though it may change the flavor a bit.
• Instead of unsalted butter, you can use salted butter but maybe cut back a pinch of salt in the recipe.
• Whole milk can be replaced by almond milk or any other plant based milk if you prefer.
• If heavy cream is hard to find, half and half or even whipping cream can do the trick for the icing.

Pro Tips

1. Make sure your butter and eggs are at room temp before you start. It helps the ingredients blend better and creates a smoother batter.
2. Be extra gentle when you fold in the fresh peach slices, you dont want them to break up and lose that fresh fruity texture.
3. Keep an eye on the cake as it bakes; ovens can be different so test it a few minutes before the timer goes off with a toothpick to avoid overbaking.
4. When making the caramel icing, don’t let it boil too long. It can burn fast so be ready to pull it off when it thickens just right.