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Brown Sugar Peach Cake

Brown sugar peach cake with fresh peaches folded into a deeply golden brown sugar crumb, then finished with a glistening glaze that soaks in. This easy peach cake bakes in a bundt or tube pan for a moist, tender slice every time.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour Measure level for best crumb.
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Cake batter
  • 1 cup unsalted butter, softened Soften to room temperature for creaming.
  • 1.5 cup brown sugar, packed
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 3 cup fresh peaches, peeled and diced Dice into bite-size chunks.
Brown sugar glaze
  • 0.5 cup brown sugar For the caramel-scented glaze.
  • 3 tbsp butter Combine with brown sugar for richness.
  • 2 tbsp heavy cream Loosen the glaze for dripping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 10-inch bundt or tube pan with a light coat of butter or nonstick spray, then set it on a sheet pan for easier handling.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl until evenly combined.
Cream butter and brown sugar
  1. Beat softened butter and packed brown sugar for 3 minutes until fluffy, then add eggs one at a time, mixing after each addition, and beat in vanilla extract.
Build the batter
  1. Alternate adding the flour mixture and sour cream to the creamed mixture, starting and ending with flour, and mix only until the batter looks smooth.
Fold in peaches
  1. Gently fold in diced fresh peaches just until evenly distributed so the chunks stay intact.
Bake
  1. Pour the batter into the prepared pan, smooth the top, and bake at 350F for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
Cool and glaze
  1. Cool the cake for 15 minutes, then invert it onto a plate so the crumb releases cleanly.
  2. Drizzle warm brown sugar glaze over the top and let it run down the sides for a glossy, caramel-like finish.

Notes

Pro tip: cream the butter and brown sugar until clearly fluffy before adding eggs—this helps the crumb bake evenly and stay moist. Store covered in the refrigerator up to 4 days; freeze the baked cake (wrapped well) for up to 2 months. For a lighter option, use low-fat sour cream without changing the baking time.