Description

A soft and tender peach cake bursting with juicy peaches and topped with rich, buttery brown sugar frosting. This one-bowl recipe is simple, naturally sweetened, and perfect for summer or fall baking.

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)

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Instructions

Preheat the oven to 350°F (175°C) and grease or line an 8-inch square or round cake pan with parchment.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and coconut sugar.
Add the yogurt, milk, oil, and vanilla extract, stirring until just combined.
Gently fold in the diced peaches.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding the frosting.
To make the frosting, melt butter with brown sugar in a saucepan over medium heat, stirring constantly for about 2 minutes until it bubbles.
Add the milk and bring to a gentle boil, then remove from heat.
Let it cool slightly, then stir in vanilla extract and salt.
Beat in powdered sugar until the frosting is smooth and spreadable (add more if needed).
Spread the frosting generously over the cooled cake and slice to serve.

Notes

Add chopped pecans or walnuts for extra texture.

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

Add nutmeg or cardamom for a spiced version.

Swap half the flour with whole wheat pastry flour for a lighter texture.

Serve without frosting as a snack cake—still delicious!

Store at room temperature for 2 days or in the fridge for up to 5 days.

Freeze unfrosted slices for longer storage and frost after thawing.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 26g
Sodium: 120mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg