Why You’ll Love This Recipe
I make this peach hot sugar crust cake when peaches are at their peak and I want a dessert that feels like summer in a pan. The batter is simple and comes together in one bowl, and the peaches bake into soft, jammy pockets throughout the cake. The best part is the topping: a sprinkle of sugar and a drizzle of hot melted butter go over the cake right out of the oven, creating a thin, crackly, caramelized crust that shatters under your fork. It’s equal parts cake and cobbler, wonderful for brunch, potlucks, or an easy weeknight dessert, and it tastes even better the next day.
Ingredients
For the cake:
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk
- 3 medium ripe peaches (about 1 1/4 lb / 570 g), peeled and sliced
For the hot sugar crust:
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted and hot
To serve:
- Vanilla ice cream or whipped cream
Directions
- Preheat the oven. Heat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan, or line the bottom with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt.
- Cream the butter and sugar. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
- Combine the batter. Add the dry ingredients in three additions, alternating with the milk, and mix until just combined. The batter will be thick.
- Assemble the cake. Spread the batter into the pan. Arrange the peach slices over the top in a single layer, pressing them in lightly.
- Bake. Bake for 40 to 45 minutes, until the cake is golden and a toothpick inserted in the center comes out clean, with a few moist crumbs.
- Add the hot sugar crust. Stir the sugar and cinnamon together. As soon as the cake comes out of the oven, sprinkle the mixture evenly over the hot peaches, then drizzle the hot melted butter over the top. Let the cake cool for 20 minutes so the sugar sets into a crisp crust.
- Serve. Run a knife around the edge, slice, and serve warm or at room temperature with ice cream.
Servings and Timing
- Prep time: 20 minutes
- Bake time: 40 to 45 minutes
- Cooling time: 20 minutes
- Total time: about 1 hour 25 minutes
- Servings: 8 slices
Variations
- Brown butter: I like to brown the butter for the crust, which adds a nutty, toffee-like flavor.
- Other fruit: Try nectarines, plums, apricots, or a mix of berries in place of the peaches.
- Almond: Replace the vanilla with 1/2 teaspoon almond extract and scatter sliced almonds over the top before baking.
- Brown sugar crust: Swap the granulated sugar in the topping for light brown sugar for a deeper caramel flavor.
- Ginger and spice: Add 1/2 teaspoon ground ginger and a pinch of nutmeg to the batter.
- Frozen peaches: Use about 3 cups of frozen sliced peaches, thawed and patted very dry, since extra moisture can make the cake heavy.
Storage and Reheating
- Storing: Cover and keep at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften as it sits.
- Reheating: Warm slices in a 300°F (150°C) oven for 8 to 10 minutes to re-crisp the top, or microwave for 10 to 15 seconds.
- Freezing: Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
- Make ahead: Bake the cake a day ahead and add the hot sugar crust by reheating it briefly in the oven.
FAQs
Do I need to peel the peaches?
I recommend it for the best texture, but you can leave the skins on if you’re short on time. To peel easily, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water, and the skins will slip off.
What is the hot sugar crust?
It’s a simple topping of sugar and cinnamon sprinkled over the cake as it comes out of the oven, followed by hot melted butter. The heat and butter melt the sugar into a thin, crackly, caramelized layer.
Can I use canned peaches?
Yes. Drain them very well and pat them dry. They’re sweeter and softer, so you may want to reduce the sugar in the batter by 2 tablespoons.
Why did my peaches sink?
Juicy peaches are heavy and may sink a little as the cake bakes, which is normal. Patting the slices dry and pressing them in lightly keeps them closer to the top.
Can I bake this in a different pan?
Yes. An 8-inch square pan or a 10-inch cast iron skillet works. Check for doneness a few minutes early in a skillet, since it bakes faster.
Conclusion
This peach hot sugar crust cake is soft, juicy, and finished with a crackly, caramelized top that makes every bite special. It’s easy to make, and it’s the best way I know to celebrate peach season. Serve it warm with a scoop of ice cream, and I think it’ll become a summer favorite. If you try it, I’d love to hear how it turns out!
Print
This peach hot sugar crust cake is a tender, buttery vanilla cake filled with juicy fresh peaches and finished with a crackly, caramelized sugar crust. The hot butter and sugar topping bakes into a crisp, golden shell that contrasts beautifully with the soft crumb underneath. It is easy to make in one bowl and perfect for summer gatherings, brunch, or an afternoon treat with coffee.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 3 medium ripe peaches (about 1 lb / 450 g), pitted and sliced 1/2 inch thick
For the Hot Sugar Crust:
- 1/4 cup (55 g) unsalted butter
- 1/3 cup (65 g) granulated sugar
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar for 2 to 3 minutes, until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the flour mixture in two additions, alternating with the milk, mixing on low speed until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Arrange the peach slices in a tight overlapping pattern over the top, pressing them in lightly.
- Make the hot sugar crust: in a small saucepan over medium heat, melt the butter with the granulated sugar, brown sugar, cinnamon, and milk. Stir until the sugar dissolves and the mixture just begins to bubble, about 2 to 3 minutes.
- Slowly spoon the hot sugar mixture evenly over the peaches and batter.
- Bake for 45 to 55 minutes, until the top is deep golden and crackly and a toothpick inserted into the cake portion comes out clean.
- Cool in the pan for 15 minutes, then run a knife around the edge and release. Serve warm or at room temperature.
Notes
- Use ripe but firm peaches so they hold their shape. Overly soft peaches can make the cake soggy.
- Pat the peach slices dry with a paper towel before arranging them to prevent extra moisture.
- Spoon the sugar mixture over the cake while it is still hot so it bakes into a crisp crust.
- If the top browns too quickly, tent loosely with foil for the last 15 minutes.
- Canned peaches (well drained) or frozen peaches (thawed and patted dry) can be used out of season.
- Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
- Store covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The crust will soften over time. Warm slices briefly in the oven to re-crisp.
Nutrition
- Serving Size: 1 slice (1/10 of the cake)
- Calories: 300
- Sugar: 25 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
