This moist peach cake is a sweet treat that will make your taste buds dance! It’s packed with fresh peaches and topped with a rich brown sugar frosting that adds a delicious touch.
Honestly, the combination of juicy peaches and brown sugar is a match made in heaven. I love serving it warm, and if you ask me, a scoop of ice cream on top makes it even better! 🍑🍰
Key Ingredients & Substitutions
Fresh Peaches: The star of the show! Fresh, ripe peaches make this cake juicy and flavorful. If peaches aren’t in season, you can use canned peaches (drained) or even nectarines for a similar taste.
Butter: Unsalted butter is used for the cake and frosting to control the saltiness. If you only have salted butter, just reduce or omit the added salt in the recipe.
Buttermilk: This adds moisture and tenderness. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon white vinegar or lemon juice, letting it sit for 5 minutes.
Brown Sugar: The brown sugar in the frosting gives a deep, rich flavor. If you’re low on brown sugar, blending white sugar with a little molasses (1 tablespoon per cup) can work in a pinch!
How Do I Ensure My Cake is Moist and Fluffy?
Making a moist cake can be tricky, but here are some simple tips to help you achieve the perfect texture:
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps them blend better.
- Don’t Overmix: When adding the dry ingredients, mix just until combined to avoid a dense texture. A few lumps are perfectly fine!
- Check for Doneness: Since ovens can vary, check your cake a few minutes before the suggested baking time by inserting a toothpick. It should come out clean or with a few moist crumbs.
Following these tips will help you bake a cake that’s both light and moist! Enjoy your baking adventure!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For The Peach Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 3 cups fresh peaches, peeled and chopped
For The Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 ½ cups brown sugar, packed
- ¼ cup milk (whole or 2%)
- 3 – 3 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful dessert requires about 20 minutes for preparation and 40-45 minutes for baking. Once it’s out of the oven, allow it to cool completely before frosting. Altogether, you should plan for a little over one hour to bake and let it cool, plus extra time for the frosting to set before serving.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease and flour a 9×13 inch baking dish to prevent the cake from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will help ensure your cake rises well and has a fluffy texture. Set this bowl aside.
3. Cream Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy. This usually takes about 3-4 minutes.
4. Add Eggs and Vanilla:
Adding the eggs one at a time, beat well after each addition. After the eggs are mixed in, stir in the vanilla extract. This adds flavor to your cake!
5. Combine Wet and Dry Ingredients:
Now it’s time to mix the dry ingredients and buttermilk into the butter mixture. Start by adding about a third of the dry ingredients to the bowl, mixing gently until just combined. Then add half of the buttermilk, mix again, and repeat until everything is combined, finishing with the flour mixture.
6. Fold in Peaches:
Carefully fold in the chopped peaches with a spatula, ensuring they are evenly distributed in the batter without overmixing.
7. Bake the Cake:
Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Make the Frosting:
While the cake is baking, prepare the brown sugar frosting. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, bringing it to a gentle boil. Keep stirring and let it boil for about 2 minutes. Then remove from heat and stir in the vanilla extract.
9. Finish the Frosting:
Gradually beat in the powdered sugar until the frosting is smooth and easy to spread, adjusting the amount depending on the consistency you prefer.
10. Frost the Cake:
When the cake is completely cool, spread the brown sugar frosting evenly over the top using a spatula. Allow the frosting to set for a bit before you slice it up.
11. Serve and Enjoy:
Slice the cake into squares and serve to friends and family. They’ll love the moist texture and the sweet brown sugar topping. Enjoy your delicious creation!
This cake is wonderfully moist, thanks to the fresh peaches, and the rich brown sugar frosting adds a lovely caramelized sweetness that complements the fruit beautifully!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain off excess moisture before chopping and adding them to the batter. This will help prevent the cake from becoming too soggy.
How Do I Prevent My Cake from Sticking to the Pan?
To prevent sticking, ensure you grease and flour your baking dish thoroughly. You can also line the bottom with parchment paper for an extra layer of protection. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just store it covered at room temperature. Frost it on the day you plan to serve it for the best flavor and texture!
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have leftover frosting, keep it sealed in the fridge. You can reapply frosting if desired when serving leftovers.
