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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.

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

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar for 2 to 3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the flour mixture in two additions, alternating with the milk, mixing on low speed until just combined. Do not overmix.
  6. Spread the batter evenly into the prepared pan. Arrange the peach slices in a tight overlapping pattern over the top, pressing them in lightly.
  7. 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.
  8. Slowly spoon the hot sugar mixture evenly over the peaches and batter.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/peach-hot-sugar-crust-cake/