Description
This Brown Sugar Peach Cake is soft, moist, and warmly spiced with cinnamon. Fresh peaches bake into a tender buttermilk crumb, while brown sugar adds a cozy caramel flavor—perfect for dessert, brunch, or an afternoon treat.
Ingredients
2 cups fresh peaches, peeled and chopped
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup buttermilk
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8-inch square pan (or 8-inch round cake pan) and line with parchment if desired.
2. In a large bowl, beat butter and brown sugar until light and fluffy (about 2 minutes).
3. Beat in eggs one at a time, then mix in vanilla.
4. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
5. Add dry ingredients to the butter mixture in two additions, alternating with buttermilk. Mix just until combined—do not overmix.
6. Gently fold in chopped peaches.
7. Spread batter evenly into prepared pan.
8. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in pan 15 minutes, then slice and serve (or cool completely before storing).
Notes
No buttermilk? Mix 1/2 cup milk with 1 1/2 tsp lemon juice or vinegar; rest 5 minutes.
Using frozen peaches is fine—thaw fully and pat dry to prevent extra moisture.
For extra warmth, add a pinch of nutmeg (optional).
Avoid overmixing after adding flour to keep the cake soft.
Storage: cover and keep at room temp 2 days, or refrigerate up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 cake)
- Calories: 290
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg