This moist peach cake is a fruity delight topped with rich brown sugar frosting. Perfect for summer gatherings or any sweet tooth craving!
You can’t go wrong with peach and frosting! It’s like a hug in cake form. I love serving it warm with a scoop of vanilla ice cream—yummy and comforting!
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are key for this cake, bringing natural sweetness and moisture. Can’t find fresh? Use canned peaches (drained) or even apples for a different twist!
Sour Cream or Greek Yogurt: Both add moisture and a little tanginess. Greek yogurt is my go-to for its creaminess. If you’re dairy-free, try a plant-based yogurt like coconut or almond.
Butter: Unsalted butter keeps the flavor balanced. If you need a substitute, use coconut oil or a dairy-free butter alternative for a vegan option.
Brown Sugar: It adds a lovely caramel flavor to the frosting. If you’re low on brown sugar, you can mix white sugar with a bit of molasses to replicate it.
How Do I Get the Peaches Evenly Distributed in the Cake?
To make sure those delicious peaches don’t sink to the bottom, coat them lightly in flour before folding them into the batter. This creates a barrier and helps them stay suspended while baking.
- Peel and chop the peaches, then sprinkle them with a tablespoon of flour.
- Gently toss to coat before adding to the batter.
What’s the Best Way to Mix the Batter Without Overmixing?
Overmixing can lead to a dense cake. After you add the flour mixture and sour cream, mix until just combined. A few lumps are okay—don’t worry!
- Use a spatula to fold the batter instead of using a mixer.
- Try using a gentle motion from the bottom up to incorporate without stirring too vigorously.
By following these tips, you’re set for a lovely peach cake! Enjoy baking!
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 tsp ground cinnamon
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 cups peeled and chopped fresh peaches (about 3 medium peaches)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup whole milk or heavy cream
- 1 ½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious peach cake will take about 15 minutes to prepare and around 40-50 minutes to bake. After that, give yourself some extra time for cooling, and you’ll be ready to frost and serve! Altogether, plan for about 1.5 hours until you can dig in.
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans to ensure your cake comes out easily later. Set them aside for now.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This mixture will help make your cake rise perfectly. Once combined, set it aside.
3. Creaming Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is light and fluffy—this should take about 3-4 minutes.
4. Adding Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
5. Combining Mixtures:
Now, it’s time to add the flour mixture and the sour cream to the butter mixture. Alternate between adding the dry ingredients and sour cream, starting and ending with the flour mixture. Mix until everything is just combined—be careful not to overmix!
6. Folding in Peaches:
Gently fold in the chopped peaches using a spatula. This adds a lovely fruity flavor and makes the cake moist!
7. Pouring and Smoothing:
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Make sure it’s level for even baking.
8. Baking the Cake:
Pop it in the oven and bake for 40-50 minutes (20-25 minutes for round pans), or until a toothpick inserted in the center comes out clean. This is where the magic happens!
9. Cooling:
Once baked, allow the cake to cool completely in the pan on a wire rack. This step is super important before you add the frosting.
10. Making the Brown Sugar Frosting:
In a small saucepan over medium heat, melt the butter for the frosting. Add the brown sugar and milk while whisking constantly until the mixture is smooth and starts to simmer. Let it cook for about 2 minutes, then remove it from heat and let it cool slightly.
11. Whisking in Powdered Sugar:
Transfer the mixture to a bowl and gradually whisk in the sifted powdered sugar and vanilla extract until the frosting is smooth. A pinch of salt will help cut the sweetness.
12. Adjusting Consistency:
If your frosting is too thick, add a little more milk until you reach a spreadable consistency. You want it to be just right for frosting!
13. Frosting the Cake:
Once the cake is completely cool, spread the brown sugar frosting evenly over the top. Make it pretty and inviting!
14. Serving and Storing:
Slice the cake into pieces and serve! If you have any leftovers, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Enjoy!
Indulge in your moist peach cake with that delicious brown sugar frosting! It’s a treat that’s sure to impress anyone who takes a bite.
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh Ones?
Yes, you can! Just make sure to drain and rinse the canned peaches to remove excess syrup. You may want to slightly decrease the sugar in the cake batter since canned peaches can be sweeter.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. If you want to freeze it, wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
What If I Don’t Have Brown Sugar for the Frosting?
If you’re out of brown sugar, you can substitute it with an equal amount of granulated sugar mixed with a tablespoon of molasses for each cup of brown sugar needed. This will replicate the flavor and texture closely.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just be sure it contains xanthan gum for the best results. You may also need to adjust the baking time slightly, so keep an eye on it as it bakes.
