Peach Cake with Brown Sugar Frosting: A Southern Classic for Every Season
Every summer, my grandmother would pick ripe peaches from the tree in her backyard, her sunhat tipped back, her hands sticky with juice. And in the winter, when the fresh ones were long gone, she’d reach into the pantry for jars of her home-canned peaches. No matter the season, she had a way of bringing sunshine to the table with one dessert: her famous Peach Cake with Brown Sugar Frosting.
This cake is an homage to those sweet Southern roots — soft, peachy layers kissed with brown sugar frosting that’s slightly caramelized and deeply comforting. Whether you’re basking in the warm days of summer or cozying up by the fire, this cake delivers nostalgia and flavor in every bite.
Why You’ll Love This Peach Cake Recipe
- Perfect for any season: Made with either fresh or canned peaches.
- Decadent brown sugar frosting: Buttery, rich, and melt-in-your-mouth good.
- Easy to follow: A beginner-friendly recipe with step-by-step guidance.
- Great for gatherings: Serves five generous portions, perfect for family or friends.
Ingredients
For the Peach Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup milk
- 1 cup diced peaches (fresh, canned, or frozen)
For the Brown Sugar Frosting:
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 3/4 cup powdered sugar (sifted)
Ingredient Spotlight
Peaches
Whether fresh from the farmer’s market or canned from your pantry, peaches bring a soft, juicy texture and floral sweetness. Fresh peaches offer a firmer bite, while canned peaches lend extra moisture to the batter.
Substitutions:
- Frozen peaches (thawed and drained)
- Nectarines (for a firmer texture and slightly tart flavor)
Brown Sugar
Brown sugar, especially light brown, provides a rich, molasses-like taste that pairs perfectly with peaches. It caramelizes slightly in the frosting, giving it a smooth, glossy finish.
Tip: For a deeper flavor, use dark brown sugar or mix in a teaspoon of molasses.
Sour Cream
Sour cream is the secret to a moist crumb. It adds slight tanginess that cuts the sweetness, making every bite perfectly balanced.
Alternative: Greek yogurt or buttermilk can be used in a pinch.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- 8-inch round cake pan
- Saucepan
- Spatula and whisk
- Wire rack for cooling
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan or line it with parchment paper.
Step 2: Mix the Dry Ingredients
- In a bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
- Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add the egg and vanilla extract. Beat until smooth.
Step 4: Add Wet and Dry Ingredients
- Mix in the sour cream and milk until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing gently.
- Fold in the diced peaches.
Step 5: Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Brown Sugar Frosting
Step 1: Melt & Bubble
- In a saucepan over medium heat, melt the butter.
- Add the brown sugar and milk. Stir constantly and bring to a gentle boil for 2 minutes.
Step 2: Cool & Mix
- Remove from heat and let it cool for 5 minutes.
- Stir in the vanilla extract.
- Gradually beat in the powdered sugar until smooth.
Step 3: Frost the Cake
- Spread the frosting over the cooled cake.
- Let it set for at least 10 minutes before slicing.
What to Serve with Peach Cake
Beverages:
- Summer: Iced tea with lemon and mint, sparkling rosé, peach sangria.
- Winter: Spiced chai, hot apple cider, a creamy latte.
Side Pairings:
- Fresh berries or sliced pears for extra fruitiness.
- A scoop of cinnamon or honey ice cream.
- Cheese boards with brie or mascarpone for an elegant touch.
Tips for Success
- Using canned peaches? Drain well and pat dry to prevent excess moisture.
- Want extra texture? Add chopped pecans or walnuts to the batter.
- Make it ahead: The cake stays moist for up to 3 days at room temperature when covered.
Seasonal Serving Suggestions
Summer:
- Serve chilled with a scoop of vanilla ice cream.
- Garnish with fresh peach slices and mint leaves.
Winter:
- Warm slices slightly in the oven and serve with whipped cream.
- Pair with a spiced chai latte or mulled wine.
Nutritional Information (Per Serving)
- Calories: 390
- Fat: 18g
- Carbs: 55g
- Sugar: 39g
- Protein: 4g
Why This Cake Works for Both Summer and Winter
The natural sweetness of peaches, balanced by the warm richness of brown sugar, makes this cake a year-round favorite. During summer, it’s bright and refreshing; in winter, it feels like a warm hug.
And let’s be honest: brown sugar frosting could make even a humble cornbread taste like a celebration.
Reader Favorite Variations
- Peach Cupcakes with Brown Sugar Glaze
- Upside-Down Peach Cake
- Mini Loaf Peach Cakes with Spiced Drizzle
Read more: https://chefnip.com/5-star-creamy-smothered-chicken-and-rice-dinner/
Storage & Freezing
- Store: Covered at room temperature for up to 3 days.
- Freeze: Wrap unfrosted cake in plastic and freeze for up to 2 months. Thaw and frost before serving.
Seasonal Twist Ideas
- Spring: Add lavender or cardamom to the batter for floral notes.
- Fall: Fold in a pinch of nutmeg or cloves, and top with toasted pecans.
- Holiday: Use canned spiced peaches and serve with eggnog or spiked cider.
Make It a Showstopper
If you want to elevate this cake for a special occasion:
- Layer the cake and spread the frosting between layers.
- Decorate with peach slices arranged in a rose pattern.
- Dust lightly with powdered sugar and edible flowers.
FAQs About Peach Cake with Brown Sugar Frosting
Can I use canned peaches?
Yes! Just drain them thoroughly and pat dry to avoid excess moisture. If they’re packed in syrup, you may want to reduce added sugar slightly.
How do I make this cake gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Add 1/4 tsp xanthan gum if your blend doesn’t contain it.
Can I double this recipe?
Absolutely. Double all ingredients and use a 9×13 baking dish. Adjust the bake time to 40–45 minutes.
How long will the frosting stay soft?
The frosting will set within 15–20 minutes and stay soft and glossy for up to 24 hours. After that, it firms up slightly but remains delicious.
What Readers Are Saying
“Absolutely divine! I made this with canned peaches in December and my guests asked for seconds and the recipe!” — Tina M.
“The brown sugar frosting is heavenly. I licked the spoon and almost forgot about the cake!” — Josh R.
Comments and Reviews