Name: Peach Cake with Brown Sugar Frosting
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 tsp cinnamon; 1/2 cup coconut sugar or brown sugar; 1/2 cup plain yogurt or dairy-free yogurt; 1/4 cup milk of choice; 1/4 cup oil (such as avocado or vegetable); 1 tbsp pure vanilla extract; 1 1/2 cups fresh or canned diced peaches (drained if using canned); 1/4 cup butter or vegan butter; 1/2 cup brown sugar (for frosting); 2 tbsp milk of choice (for frosting); 1 cup powdered sugar (more if needed for thickness); 1/2 tsp vanilla extract (for frosting); Pinch of salt (for frosting)

A soft and tender peach cake topped with rich, buttery brown sugar frosting—this dessert feels like a warm hug in cake form. Bursting with juicy peaches and finished with a dreamy, caramel-like glaze, this easy one-bowl recipe is perfect for summer gatherings or cozy fall baking. Naturally sweetened and simple to prepare, it brings comfort and fruit-forward flavor to any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Peach Cake:

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 cup milk of choice

1/2 cup coconut sugar or brown sugar

1/2 cup plain yogurt or dairy-free yogurt

1/4 cup oil (such as avocado or vegetable)

1 tbsp pure vanilla extract

1 1/2 cups fresh or canned diced peaches (drained if using canned)

For the Brown Sugar Frosting:

1/4 cup butter or vegan butter

1/2 cup brown sugar

2 tbsp milk of choice

1 cup powdered sugar (more if needed for thickness)

1/2 tsp vanilla extract

Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and grease an 8-inch square or round cake pan, or line it with parchment.

In a large mixing bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and coconut sugar.

Then I add the yogurt, milk, oil, and vanilla, stirring until just combined.

I gently fold in the diced peaches and pour the batter into the prepared pan, smoothing the top.

I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Once done, I let the cake cool completely before adding the frosting.

For the Brown Sugar Frosting:

In a saucepan over medium heat, I melt the butter with brown sugar, stirring constantly for about 2 minutes until it bubbles.

I add the milk and bring it to a gentle boil, then remove it from the heat.

After it cools slightly, I stir in the vanilla and salt, then beat in powdered sugar until the frosting is smooth and spreadable.

I spread the frosting generously over the cooled cake and slice to serve.

Servings and timing

This recipe makes 9 slices of cake.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: Approximately 290 kcal per slice

Variations

I sometimes add a handful of chopped pecans or walnuts to the batter for extra texture.

To make it vegan, I use plant-based yogurt, dairy-free milk, and vegan butter.

If I want a spice-forward version, I add nutmeg or cardamom along with the cinnamon.

For a lighter option, I’ve swapped half the flour with whole wheat pastry flour and loved the result.

I occasionally serve it as a snack cake without frosting—it’s still delicious on its own.

Storage/Reheating

I store leftover peach cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If chilled, I let it come to room temperature or warm individual slices briefly in the microwave (about 15–20 seconds) to soften the frosting. For longer storage, I freeze unfrosted slices, then thaw and frost just before serving.

FAQs

How can I tell when the cake is fully baked?

I insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready.

Can I use frozen peaches instead of fresh or canned?

Yes, I can use frozen peaches. I just thaw and drain them well before folding into the batter to avoid excess moisture.

Is it necessary to frost the cake?

Not at all. I often enjoy it unfrosted with a dusting of powdered sugar or a dollop of whipped cream.

Can I make this cake gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend to make it gluten-free. It still turns out soft and moist.

What’s the best way to cut clean slices with sticky frosting?

I run a sharp knife under hot water, wipe it clean between cuts, and slice gently through the frosting for neat servings.

Conclusion

This Peach Cake with Brown Sugar Frosting is the kind of dessert I keep coming back to—easy to make, adaptable, and full of warm, comforting flavor. Whether I’m baking it for a summer get-together or a cozy evening indoors, it never fails to satisfy. It’s proof that simple ingredients can create something truly special.

Recipe: