This moist peach cake is a sweet treat that’s packed with juicy peaches and topped with creamy brown sugar frosting. It’s like a cozy hug in cake form!
I love how the sweet frosting pairs perfectly with the fruity cake. It’s hard to have just one slice, but who would blame you for going back for more? 😋
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches bring the best flavor—just peel and dice them. If peaches are out of season, you can use canned peaches; just make sure to drain them well. I’ve also tried this cake with apricots, and it turned out great!
Butter: Unsalted butter is ideal for baking. But if you’re out of it, you can use salted butter—just omit the added salt in the recipe. I prefer using room temperature butter as it mixes easier and helps create a nice, fluffy batter.
Sour Cream: It adds moisture to the cake. Plain yogurt or even buttermilk work well as substitutes. For a richer flavor, I sometimes use Greek yogurt, which also adds protein!
Baking Powder and Baking Soda: Both are key for leavening the cake. You can replace them with a single ingredient like self-rising flour, but remember to adjust the flour amount accordingly.
How Can I Make Perfect Brown Sugar Frosting?
The frosting needs special attention to achieve that creamy texture. Here’s how to do it right:
- Start by melting the butter and brown sugar together in a saucepan over medium heat. Constant stirring is crucial to prevent burning.
- Once it boils gently, let it bubble for only about 1-2 minutes. This helps dissolve the sugar completely.
- After removing it from heat, add milk (or cream), vanilla, and a pinch of salt. Let it cool until it reaches room temperature.
- Sift in powdered sugar gradually, beating until smooth. If you want a thinner frosting, just add a bit more milk.
Trust me, this frosting is the perfect finishing touch for the peach cake!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed dark brown sugar
- ¼ cup milk or heavy cream
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Time Estimate:
This delicious cake will take about 20 minutes to prepare, and you’ll need around 40-45 minutes to bake it. Don’t forget about cooling time, which is about an hour, so set aside about 2 hours total to get your cake ready start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While it’s warming up, grab a 9×13-inch baking pan and grease it with butter or non-stick spray. Then dust it with a little flour to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This mixture will help your cake rise and add flavor, so set it aside for now.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter together with both the granulated and brown sugar until the mix becomes light and fluffy—this should take about 3-4 minutes. It’s the perfect time to get some air into that butter!
4. Add Eggs and Vanilla:
Now it’s time to add the eggs. Beat in each egg one at a time, mixing well after each addition. Then stir in the vanilla extract for that lovely flavor.
5. Incorporate the Sour Cream and Dry Ingredients:
Next, alternate adding the flour mixture and sour cream to your butter mixture. Start with a little bit of flour, then some sour cream, and repeat—beginning and ending with flour. Mix it until it’s just combined, being careful not to overmix!
6. Fold in the Peaches:
Now, gently fold in your diced peaches. Be careful when mixing—just fold them in so they don’t get mushy!
7. Bake the Cake:
Pour your batter into the prepared pan and smooth the top with a spatula. Pop it in the oven and bake for 40-45 minutes. Check with a toothpick; it should come out clean when the cake is done!
8. Cool Down:
Once baked, let the cake cool in the pan on a wire rack for about 15 minutes. Then, remove it from the pan and allow it to cool completely before frosting.
9. Make the Brown Sugar Frosting:
In a medium saucepan, melt your butter over medium heat. Stir in the brown sugar and bring it to a gentle boil, stirring constantly for about 1-2 minutes—this helps dissolve the sugar completely!
10. Add Milk and Combine:
Remove the saucepan from heat and mix in the milk (or cream), vanilla, and a pinch of salt. Allow it to cool down to room temperature.
11. Finish the Frosting:
Once the frosting has cooled, gradually sift in the powdered sugar while beating it until it’s nice and smooth. If it feels too thick, add a splash of milk; if it’s too thin, just add more powdered sugar until you get the right consistency.
12. Frost the Cake:
Spread the brown sugar frosting evenly over your cooled cake. Make it as thick or as thin as you like—it’s your cake!
13. Serve and Enjoy:
Slice up your fabulous peach cake and serve it to friends or family (or keep it all to yourself, we won’t judge!). Store any leftovers covered at room temperature or in the refrigerator to keep it fresh.
This peach cake is sweet, moist, and bursting with flavor—perfect for any gathering or just a cozy night in. Happy baking!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches in This Recipe?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain any excess moisture before adding them to the batter. This will help maintain the cake’s texture and prevent it from becoming too soggy.
How Should I Store Leftover Peach Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor!
Can I Make This Cake Ahead of Time?
Yes, you can! The cake can be baked a day ahead without frosting. Just cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it just before serving for the best taste and texture!
What Can I Substitute for Sour Cream?
If you’re out of sour cream, you can use plain yogurt, Greek yogurt, or buttermilk as alternatives. Each of these will provide moisture and a slight tanginess that complements the peaches beautifully!
