Description

This easy peach cake is a celebration of summer, featuring juicy fresh peaches baked into a tender vanilla cake and topped with a silky brown sugar frosting. Perfect for gatherings or a simple weeknight treat, it’s moist, flavorful, and sure to be a crowd-pleaser.

Ingredients

Scale

1 1/2 cups all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup sour cream or plain Greek yogurt
2–3 medium ripe peaches, peeled and diced (about 1 1/2 cups)
1/2 tsp ground cinnamon (optional)
For the Brown Sugar Frosting:
1/4 cup unsalted butter
1/2 cup packed light brown sugar
2 tbsp milk (whole or 2%, or dairy-free alternative)
1 cup powdered sugar, sifted
1/4 tsp vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a large bowl, beat softened butter with granulated sugar using a mixer on medium speed until light and fluffy, about 2–3 minutes.
Beat in eggs, one at a time, scraping down the bowl after each addition. Add vanilla extract and mix until combined.
On low speed, add half the dry ingredients to the butter mixture, then add sour cream or yogurt. Mix until almost combined, then add the remaining dry ingredients. Mix just until no more flour streaks remain.
Gently fold in diced peaches using a spatula. If peaches are very juicy, toss them with a tablespoon of flour first.
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Cool completely before frosting.
For the frosting: In a small saucepan over medium heat, melt butter. Stir in brown sugar and milk. Bring to a gentle simmer, stirring constantly, for about 2 minutes until the sugar dissolves and the mixture thickens slightly. Remove from heat and cool for 5 minutes.
Whisk in powdered sugar, vanilla, and a pinch of salt until smooth and creamy. Adjust consistency with more milk or powdered sugar as needed.
Spread the frosting over the cooled cake using an offset spatula or butter knife. Let it set for 10–15 minutes before slicing and serving. Garnish with peach slices or a sprinkle of cinnamon if desired.

Notes

For best results, use ripe, fragrant peaches. Toss extra juicy peaches with a little flour to prevent sinking. Let all ingredients come to room temperature before baking. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. The cake freezes well for up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 280
Sugar: 26
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 42
Fiber: 1
Protein: 5

Keywords: peach cake, summer dessert, brown sugar frosting, easy cake recipe, fresh peaches, homemade cake, fruit cake, summer baking, potluck dessert, brunch cake