Description
This easy peach cake is packed with juicy peaches and topped with a fluffy brown sugar frosting for a perfect summer dessert. Simple pantry ingredients and a quick prep make it ideal for weeknights or special occasions.
Ingredients
- 2 cups fresh peaches, peeled and diced (about 3 large peaches)
- 1 tablespoon lemon juice
- 2 cups (240g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120g) sour cream
- 2 teaspoons vanilla extract
- For the Brown Sugar Frosting:
- 6 tablespoons (85g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1 1/4 cups (160g) powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Peel, pit, and dice the peaches into 1/2-inch cubes. Toss with lemon juice and set aside.
- Grease a 9-inch round cake pan with butter or nonstick spray. Line the bottom with parchment paper. Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, use an electric mixer to beat softened butter and granulated sugar until pale and fluffy (2-3 minutes).
- Beat in eggs one at a time, mixing well after each. Add vanilla extract.
- Add half of the dry ingredients to the butter mixture, mix until just combined. Add sour cream, then the rest of the dry ingredients, mixing only until you don’t see any streaks.
- Gently fold in diced peaches with a spatula. If using nuts, fold them in now.
- Pour batter into prepared pan and smooth the top. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool in the pan for 10 minutes, then turn onto a wire rack and remove parchment. Cool completely before frosting.
- For the frosting: In a bowl, beat softened butter and brown sugar until creamy (about 2 minutes). Add powdered sugar, vanilla, and salt. Beat until smooth, then add heavy cream 1 tablespoon at a time until frosting is fluffy and spreadable.
- Spread frosting over the cooled cake using a spatula or butter knife. Garnish with extra peach slices if desired.
Notes
For best results, use ripe but firm peaches. If using frozen or canned peaches, thaw/drain and pat dry before adding to the batter. Greek yogurt can substitute for sour cream. For a gluten-free version, use a 1:1 gluten-free flour blend. To make dairy-free, use plant-based butter and coconut yogurt. Add nuts for crunch if desired. Always let the cake cool completely before frosting. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: peach cake, summer dessert, brown sugar frosting, easy cake, fruit cake, peach dessert, homemade cake, picnic dessert, brunch cake, potluck dessert