Description
A moist, easy homemade peach cake bursting with juicy peaches and topped with a rich caramel glaze. Perfect for summer gatherings or a sweet treat any time of year.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup (170g) unsalted butter, softened
- 1 1/4 cups (250g) brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) milk
- 2 tsp pure vanilla extract
- 2 cups (about 3 large) ripe peaches, peeled and diced (fresh or thawed frozen)
- For the Caramel Glaze:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) heavy cream
- 2 tbsp (28g) unsalted butter
- Pinch of salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan or line the base with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter and brown sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each. Stir in sour cream, milk, and vanilla extract until smooth.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Fold in diced peaches.
- Pour batter into prepared pan and smooth the top.
- Bake for 40-45 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- For the caramel glaze: In a small saucepan, melt 1/2 cup brown sugar and 1/4 cup heavy cream over medium heat, stirring constantly until smooth. Boil for 1 minute, remove from heat, and stir in 2 tbsp butter (and a pinch of salt if desired). Cool slightly, then drizzle over the cooled cake.
Notes
For best results, use ripe, fresh peaches. If using frozen peaches, thaw and pat dry before adding. The cake is forgiving—substitute nectarines or plums if peaches are unavailable. For a gluten-free version, use a 1:1 gluten-free flour blend. The caramel glaze can be made with coconut cream for a dairy-free option, though it may be thinner.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 31
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
Keywords: peach cake, brown sugar, caramel glaze, summer dessert, homemade cake, easy peach cake, fruit dessert, southern cake, brunch cake, potluck dessert