Brown Sugar Peach Cake Recipe – Easy Homemade Dessert with Caramel Glaze

The first bite of this brown sugar peach cake with caramel glaze hits you with a burst of juicy, sun-ripened peaches and a warm, buttery richness that honestly makes me do a happy dance every time. I still remember the summer day my neighbor handed me a big basket of fresh peaches from her tree—so fragrant, I swear the whole kitchen smelled like a Southern peach orchard. That day, I decided to bake something new, and this cake was born. It’s become one of those recipes that friends beg for after just one slice.

What I love most about this brown sugar peach cake recipe is how it takes simple, everyday ingredients and turns them into something downright magical. Brown sugar adds a deep, caramel-y flavor that pairs perfectly with the sweet, slightly tart peaches. And the caramel glaze? Oh, it soaks into the top and creates a glossy, candy-like finish that’s crazy addictive (I’ve caught myself scraping the cooled glaze from the pan more than once, not gonna lie).

This cake is perfect for summer potlucks, family brunches, or just when you want a sweet treat that feels both nostalgic and a little bit special. My kids think it’s dessert, but I’ve been known to sneak a slice with my morning coffee, too—no regrets! If you love easy homemade desserts that look Pinterest-worthy and taste even better, this brown sugar peach cake with caramel glaze will become your new go-to. I’ve tested and tweaked this recipe over a dozen times, so you can trust that it works every single time.

Why You’ll Love This Brown Sugar Peach Cake Recipe

• Quick & Easy: You can whip up this cake from start to finish in about an hour, including the glaze—no fancy mixers or complicated steps required.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge. Peaches, brown sugar, butter, and a few baking basics are all it takes.
• Perfect for Any Occasion: Whether it’s a backyard barbecue, a Sunday brunch, or just a Tuesday night, this peach cake fits right in. It travels well and looks stunning on a cake stand.
• Crowd-Pleaser: The combination of juicy peaches and sticky caramel glaze gets rave reviews from everyone—kids, adults, even those who claim they’re “not cake people.”
• Unbelievably Delicious: It’s not just another peach dessert. The brown sugar gives the cake a moist, almost butterscotch flavor, and the caramel glaze on top is pure heaven.

After baking this brown sugar peach cake recipe more times than I can count, I can honestly say it stands out in a crowd. The secret? I blend the brown sugar with the butter until it’s extra fluffy, which keeps the crumb super tender. And instead of layering the peaches on top (where they sometimes sink in), I fold them right into the batter for juicy bites in every forkful.

This is the kind of cake that makes you stop mid-bite and really savor the moment. It’s comfort food, for sure, but with a summery, sun-kissed twist. You don’t need to be a pro baker to get perfect results, either. The caramel glaze covers any little cracks or bumps—so honestly, it’s a foolproof showstopper for your table or your next Pinterest post. If you’re looking for a dessert that’s as easy as it is impressive, this is it.

Ingredients Needed for Brown Sugar Peach Cake with Caramel Glaze

This recipe uses simple, wholesome ingredients to deliver bold flavor and a moist, tender texture without any complicated steps. Most of what you need are pantry staples, and the fresh peaches are the star. Here’s what you’ll need:

• For the Peach Cake:
  • 2 cups (250g) all-purpose flour (for a sturdy yet tender crumb)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (balances the sweetness)
  • 1/2 tsp ground cinnamon (adds warmth, especially nice with peaches)
  • 1/4 tsp ground nutmeg (optional, for a subtle spice kick)
  • 3/4 cup (170g) unsalted butter, softened (I love using Kerrygold for a rich flavor)
  • 1 1/4 cups (250g) brown sugar, packed (light or dark both work, but dark gives a deeper molasses flavor)
  • 2 large eggs, room temperature (helps the cake rise and hold moisture)
  • 1/2 cup (120ml) sour cream (keeps the cake extra moist; plain Greek yogurt works in a pinch)
  • 1/4 cup (60ml) milk (whole or 2%—use almond milk if dairy-free)
  • 2 tsp pure vanilla extract (Rodelle is my go-to brand for vanilla)
  • 2 cups (about 3 large) ripe peaches, peeled and diced (fresh is best, but thawed frozen works if peaches are out of season—just pat dry before adding)
• For the Caramel Glaze:
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) heavy cream (for that glossy, dreamy finish; half-and-half works if needed)
  • 2 tbsp (28g) unsalted butter
  • Pinch of salt (totally optional, but it really brings out the caramel flavor)

Ingredient Tips: If peaches aren’t in season, nectarines or plums are lovely substitutes. For a gluten-free version, use a 1:1 gluten-free baking flour blend—I’ve had great results with Bob’s Red Mill. And for a dairy-free cake, swap the butter for vegan margarine, the sour cream for coconut yogurt, and the milk for almond or oat milk. The glaze will still work with coconut cream, though it’s a little thinner.

Trust me, don’t stress if you’re missing one spice or have to swap out a dairy product. This brown sugar peach cake recipe is wonderfully forgiving, so use what you have!

Equipment Needed

• 9-inch (23cm) round cake pan (or springform pan for easier removal—just line the base with parchment for less sticking)
• Mixing bowls (one medium, one large)
• Electric mixer (stand mixer or hand mixer both work—old-school whisking by hand is also fine, but takes more elbow grease!)
• Measuring cups and spoons (digital scale if you want super accuracy—baking nerds unite!)
• Spatula and wooden spoon (for folding in the peaches gently)
• Small saucepan (for melting the caramel glaze—nonstick is easiest for cleanup)
• Wire cooling rack (cooling the cake on a rack keeps the crust from getting soggy on the bottom)
• Parchment paper (optional, but helps prevent sticking)

I’ve baked this cake in both a regular cake pan and a springform pan—the latter makes removing the cake so much easier, especially if you like to show off those pretty peach pieces along the edge. If you’re working with older pans, line them with parchment and give them a good buttering. My grandma’s trick: save the butter wrappers and use them to grease your pans—waste not, want not!

No mixer? No problem. Just make sure your butter is very soft, and be ready for a little workout. You can even use a silicone spatula for folding—totally budget-friendly and easy to clean.

Preparation Method: How to Make Brown Sugar Peach Cake with Caramel Glaze

1. Prep the Pan and Oven (5 minutes): Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan with butter and dust with flour, or line the base with parchment for easy removal. This step is key—don’t skip it, or you’ll regret it when it’s time to serve.
2. Mix Dry Ingredients (3 minutes): In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Set aside. No need to sift unless your flour is super lumpy.
3. Cream Butter & Brown Sugar (5 minutes): In a large bowl, beat 3/4 cup (170g) softened butter with 1 1/4 cups (250g) brown sugar until fluffy and lighter in color, about 3 minutes on medium speed. The fluffier, the better—the air helps the cake rise.
4. Add Eggs (2 minutes): Beat in 2 large eggs, one at a time, mixing well after each. Scrape down the bowl. If the mix looks a little curdled, don’t panic—it all comes together with the dry ingredients.
5. Mix in Dairy and Vanilla (2 minutes): Stir in 1/2 cup (120ml) sour cream, 1/4 cup (60ml) milk, and 2 tsp vanilla extract. Mix until smooth. Batter will be thick but creamy.
6. Combine Wet and Dry Ingredients (3 minutes): Gently fold the dry mixture into the wet using a spatula. Don’t overmix—stop as soon as you don’t see streaks of flour. Overmixing makes the cake dense.
7. Add Peaches (2 minutes): Fold in 2 cups diced peaches. If your peaches are super juicy, pat them dry with a paper towel first to avoid extra moisture in the cake.
8. Bake (40-45 minutes): Pour batter into the prepared pan and gently smooth the top. Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean (a little crumb is okay, but no wet batter). Rotate the pan at the 30-minute mark for even baking. If the top browns too quickly, cover loosely with foil.
9. Cool the Cake (15 minutes): Remove from oven and let cool in the pan for 15 minutes. Then, run a knife around the edge and flip onto a wire rack to cool completely. If using a springform pan, just release the sides and slide the cake off.
10. Make the Caramel Glaze (5 minutes): In a small saucepan over medium heat, combine 1/2

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