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Brown Sugar Peach Cake

Brown sugar peach cake is a Southern-style bundt cake with fresh peaches folded into a moist amber crumb and baked until deeply golden. A quick brown sugar glaze drizzles over the warm cake so it soaks in for a glossy finish.
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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
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Cake batter
  • 2 lb unsalted butter softened (about 2 sticks)
  • 1.5 cup brown sugar packed
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 3 cup fresh peaches peeled and diced
Brown sugar glaze
  • 0.5 cup brown sugar
  • 3 tbsp butter for glaze
  • 2 tbsp heavy cream for glaze

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 10-inch bundt or tube pan.
  2. Prepare the ingredients by measuring out flour, baking powder, baking soda, cinnamon, salt, butter, brown sugar, eggs, vanilla, sour cream, and diced peaches.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt together until evenly combined.
Make the batter
  1. Beat softened unsalted butter and packed brown sugar for 3 minutes until fluffy.
  2. Add eggs one at a time, mixing well after each, then beat in vanilla extract.
  3. Alternate adding the flour mixture and sour cream, starting and ending with flour, mixing just until incorporated after each addition.
  4. Fold diced fresh peaches gently into the batter to keep pieces from breaking.
Bake and finish
  1. Pour the batter into the prepared bundt or tube pan and bake for 45-50 minutes, until a toothpick comes out clean.
  2. Cool the cake for 15 minutes, then invert onto a plate.
  3. Drizzle warm brown sugar glaze over the top so it glistens and soaks into the crumb.

Notes

Pro tip: warm the glaze slightly so it drizzles thickly but still runs down the sides; if it firms up, microwave in 10-second bursts. Store covered at room temperature up to 2 days or in the refrigerator up to 4 days; freeze the cooled cake (without glaze or with glaze set) up to 2 months. For a lighter option, swap sour cream with plain Greek yogurt 1:1 for similar tang and moisture.