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Brown Sugar Peach Cake That Stays Moist — Easy Summer Baking with Seared Peaches Pinterest recipe pin

Brown Sugar Peach Cake

A moist yellow cake with light brown sugar and gently seared fresh peaches, finished with a thin brown-sugar glaze for a tidy, flavorful summer dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup whole milk plus up to 1 tablespoon if needed
  • 3 medium firm-ripe peaches about 1 pound, sliced into 1/2-inch wedges
  • 1 tablespoon light brown sugar for peaches
  • 1 teaspoon lemon juice
  • 1 tablespoon butter for searing peaches
Brown-sugar glaze
  • 1/4 cup light brown sugar
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • 1 9-inch round cake pan
  • 1 10-inch skillet
  • 1 Electric mixer or whisk
  • 1 Parchment paper

Method
 

Prep and peaches
  1. Preheat the oven to 350°F and grease a 9-inch round pan; line the bottom with parchment and set aside.
  2. Toss sliced peaches with 1 tablespoon light brown sugar and 1 teaspoon lemon juice, then heat 1 tablespoon butter in a skillet over medium-high and sear peaches 30–60 seconds per side until lightly caramelized; set aside to cool.
Make the batter
  1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  2. Cream 6 tablespoons softened butter with 3/4 cup light brown sugar until creamy, then beat in eggs one at a time and stir in 1 teaspoon vanilla.
  3. Fold in sour cream and milk alternately with the dry ingredients in three additions, mixing until just combined.
Assemble and bake
  1. Gently fold the cooled peach slices into the batter, reserving a few for the top; spread batter into the prepared pan and arrange reserved peaches on top.
  2. Bake at 350°F for 34–42 minutes, rotating once after 20 minutes, until a toothpick comes out with moist crumbs and edges are golden; cool in pan for 15 minutes, then invert to a rack and cool completely.
Glaze
  1. Warm 1/4 cup light brown sugar with 2 tablespoons water and 1 tablespoon butter in a small saucepan until dissolved and simmering briefly; remove from heat and whisk in 3/4 cup powdered sugar and 1/2 teaspoon vanilla until smooth and pourable.
  2. Drizzle the cooled cake with glaze and let set 20–30 minutes before slicing.

Notes

If using canned peaches, drain and pat dry before folding into batter and skip the sear. Cool the cake completely before glazing to prevent the glaze from sliding. To halve, use an 8-inch pan and check for doneness earlier.