Brown Sugar Cake with Peach Jam Filling

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A sweet brown sugar cake filled with Fresh Peach Jam then topped off with a vanilla peach buttercream frosting makes for a decadent summertime dessert. A brown sugar cake with peach vanill frosting topped off with peach slices and fresh mint.

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Last week peaches were on sale at my market.   It was early in the season so I hadn’t yet seen them at the farmer’s market and I’d been craving them.  So when they were on sale I bought a few pounds to tide me over.

I cut into one as soon as I got home and while it was juicy and bursting with flavor it was a little on the soft side.  Instead of letting them all get too soft I decided to save them by baking with them.

I’ve made peach pie many, many times so I wanted to make something different this time.  Initially I thought about cupcakes but honestly I didn’t want to have to sit and decorate 12 individual cakes. That naturally led me to a cake. 

After playing around with a few flavor combinations I settled on a sweet brown sugar cake with fresh homemade peach jam filling.  I wasn’t set on a frosting flavor but I figured by the time I was ready to assemble the cake I would figure it out.

Ingredients:

  • flour
  • baking powder
  • salt
  • butter
  • brown sugar (I used Dixie Crystals)
  • vanilla extract
  • eggs
  • milk
  • peaches
  • cornstarch
  • lemon
  • cinnamon
  • powdered sugar (I used Dixie Crystals)

To make the cake preheat the oven to 350 degrees.  Spray two 9 inch springform pans with cooking spray. Place parchment circles on the bottom.  I used my Circulon Nonstick Springform pan because it releases beautifully.

In a medium bowl combine the flour, baking powder, and salt.

In a large bowl cream together the butter and brown sugar. 

Add in the eggs and vanilla and mix until well combined.

Add half the flour mixture to the butter mixture and mix well. 

Add the milk and mix for 2-3 minutes or until well incorporated. 

Add remaining flour mixture and mix until well combined and smooth.

Divide the batter between the two pans and bake for 30 minutes.  Remove from oven and cool for 10 minutes. 

Release the sides of the pan and cool completely on wire racks.

Meanwhile, chop the peaches into small pieces.   Add the peaches, brown sugar, cornstarch, and lemon juice to a small saucepan.  Heat over medium high heat, stirring frequently, until it boils. 

Reduce heat and mash the peaches.  Continue cooking over medium heat until the mixture has thickened.  Remove from heat and cool. Step by step photos: the cake batter in a pan, the cake frosted, the cake with fresh peach jam spread on it. To make the cake place one layer on a cake board.  Spread about a half cup of frosting over top of it then pipe an icing border around the edge. 

Pour 1/2 cup of peach filling inside the border and spread.  Top with the second layer.

Top the cake with additional frosting and spread around the sides. 

Decorate with a sliced peach and fresh mint leaf on top.

This is an easy cake to bake.  It bakes up nicely and since it’s already in two layers you don’t need to cut it in half.  It’s not overly big but it’s big enough to serve a small crowd. 

The peach filling it really what makes this cake.  I didn’t peel my peaches so after my jam cooled I put it in a food processor to smooth it out.  If you peel your peaches you can go ahead and skip that step. 

I had trouble deciding on a frosting type but finally went with a vanilla peach buttercream and boy was it a winner!  I used the remainder of my fresh peach filling, the caviar from a vanilla bean, and additional vanilla extract.  Both flavors really shine in this frosting. A close up of a slice of brown sugar cake with peach jam filling and the whole cake in the background.

Do I have to use fresh peaches?

No, you can use frozen peaches to make the jam if you’d like.  Don’t use canned peaches as they are usually sitting in sugar and don’t have the same flavor as a fresh or frozen peach.

Can I make a different flavor frosting?

Sure!   You can switch it up to make a simple vanilla buttercream frosting if you’d like.  You can also add freeze dried raspberries to the frosting instead of the peach filling in order to make a peach melba cake.  A cinnamon frosting would be delicious here as well.

Can I use store bought peach jam?

You can but it really isn’t the same.  If you have to buy the jam I recommend going to a farmer’s market where you can pick up something fresh and without all the extra preservatives and ingredients. Otherwise, make this jam as it is super easy to do.

I am not a cake decorator.  Any suggestions for easy decorating?

Yes!   Crush up graham crackers or sugar cookies and sprinkle around the top and bottom edges then simply cut up a peach and lay on top.  Another suggestion would be to just use gold sprinkles on top along with a fresh peach.  These are simple yet elegant ideas. Pin Image: A brown sugar cake with peach vanill frosting topped off with peach slices and fresh mint, text, a cutting board with peaches, sticks of butter, a container of eggs, a cup of sugar, a cup of flour, and a bag of brown sugar. The first bite of this cake was amazing.  My husband and I both just stared at each other.  I’m not one to eat a ton of cake but I gobbled this one up.  The fresh peach filling really worked to brighten up the cake and paired nicely with the sweetness of the brown sugar.  The vanilla and peach in the frosting toned down the sweetness and helped add flavor to the entire cake. 

I had fun decorating this cake too. A graham cracker crumb edge around the bottom was an easy and fun decoration on the cake.  On the top I simply put large swirls and sprinkled with clear and gold sprinkles.  Then I topped it off with a sliced peach and fresh mint from my garden.  This recipe is 100% a keeper and will be appearing on our dessert table through the summer and fall.

A top view of a slice of Brown sugar cake with peach jam filling with two forks on the plate and a top view of the whole cake with a slice cut out of it.

More Cake Recipes:

If you’ve tried my Brown Sugar Cake with Peach Jam Filling or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A top view of a slice of Brown sugar cake with peach jam filling with two forks on the plate and a top view of the whole cake with a slice cut out of it.

Brown Sugar Cake with Peach Jam Filling

Yield: serves 12-16

A sweet brown sugar cake filled with Fresh Peach Jam then topped off with a vanilla peach buttercream frosting makes for a decadent summertime dessert.

Ingredients

For the cake:

  • 2 1/2 c. flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 c. (2 sticks) butter
  • 1 1/2 c. brown sugar
  • 4 eggs
  • 1 Tablespoon vanilla
  • 1 1/4 c. milk

For the peach filling:

  • 4-5 peaches, chopped (about 2 1/2 cups)
  • 1 Tablespoon cornstarch
  • 1/2 c. brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon

For the frosting:

  • 1 cup (2 sticks) butter
  • 4 c. powdered sugar
  • 1/3 c. peach filling (see above)
  • 1 teaspoon vanilla

For decoration:

  • 4 graham crackers, crushed
  • 1 peach, sliced
  • fresh mint leaves
  • gold and clear sprinkles

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line two 9 inch springform cake pans with a parchment circle on the bottom. Spray the sides with baking spray. Set aside.
  3. In a medium bowl combine the flour, baking powder, and salt.
  4. In large bowl cream together the butter and brown sugar.
  5. Add in the eggs and vanilla and mix for 2-3 minutes until fluffy.
  6. Add half the flour mixture to the butter mixture and mix until well combined. Add the milk and mix until well incorporated. Add the remaining flour and mix until smooth.
  7. Pour half the batter into each of the prepared cake pans. Bake for 30 minutes.
  8. Remove the cakes from the oven and cool for 10 minutes. Release the spring and remove the cakes to a wire rack. Cool completely.
  9. Meanwhile, combine the peaches, cornstarch, brown sugar, lemon juice, and cinnamon in a medium saucepan over medium heat. Stir frequently until the mixture begins to boil.
  10. Mash the peaches in the pan. Continue cooking until the mixture has thickened. Remove from heat and cool.
  11. If you didn't peal the peaches put the mixture into a food processor and process until the jam is smooth.
  12. To make the buttercream frosting put the butter in a bowl and beat on medium speed with a mixer.
  13. Add in 2 cups of powdered sugar and mix on medium speed until smooth.
  14. Add in the peach filling and the vanilla and beat on medium speed.
  15. Add in the remaining powdered sugar and beat until smooth.
  16. To make the cake place one layer on a cake board. Spread a half cup of frosting over top of the layer. Pipe a border of frosting around the outside edge.
  17. Put 1/2-3/4 cup of peach filling on top of the frosting and spread to the frosting border.
  18. Top with the second layer of cake.
  19. Spread the frosting on the top and sides of the cake to cover. Refrigerate for 20 minutes to firm up the frosting.
  20. To decorate the cake crust the graham crackers and press onto the bottom edge of the cake.
  21. Pipe the remaining frosting in swirls around the top border of the cake.
  22. Slide a peach and spread it out on top in a pinwheel or star pattern. Place a sprig of mint in the center of the peaches.
  23. Sprinkle the top of the cake with gold and clear sprinkles if desired.

Notes

Cake recipe adapted from Life, Love, and Sugar

  A slice of brown sugar cake with peach jam filling and the whole cake in the background.

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8 Comments

  1. That brown sugar flavor is my favorite! And when you combine with the peach jam? It can’t be beat!

  2. I definitely like brown sugar and all the ingredients! I’m saving to my Pinterest to make soon!

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