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Peach Cake with Brown Sugar Icing


For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 cups fresh peaches, peeled and chopped

For the Brown Sugar Icing:

  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup milk
  • 2 cups confectioners’ sugar
  • 1 tsp vanilla extract


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the flour mixture, alternating with the sour cream and milk. Begin and end with the flour mixture. Mix until just combined.
  6. Gently fold in the chopped peaches.
  7. Pour the batter into the prepared baking dish and spread it evenly.
  8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  9. While the cake is cooling, prepare the brown sugar icing. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat and let it cool slightly.
  10. Gradually whisk in the confectioners’ sugar and vanilla extract until the icing is smooth and reaches your desired consistency.
  11. Pour the warm brown sugar icing over the cooled cake, spreading it evenly.
  12. Allow the icing to set before serving.

This Peach Cake with Brown Sugar Icing is a wonderful way to enjoy the flavors of ripe peaches in a moist and tender cake. Enjoy!

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