This moist peach cake is a treat for your taste buds! With juicy peaches and a soft texture, it’s topped with sweet brown sugar frosting that gives it a wonderful caramel flavor.
Trust me, one slice is never enough! I always end up going back for more because of that delightful combination. Perfect with a cup of coffee or as a dessert for friends. 🍰
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches are the star of this cake, adding juicy flavor. If they’re out of season, canned peaches work well too—just make sure to drain them well. Feel free to use other fruits like nectarines or apricots for a twist!
Sour Cream: Sour cream makes the cake moist and adds a little tang. If you need a substitute, plain yogurt or buttermilk will work in a pinch. They will yield similar textures and flavors.
Brown Sugar: Brown sugar in the frosting creates a rich, caramel taste. You can substitute it with granulated sugar, but the flavor won’t be as deep. For an extra touch, try using coconut sugar for a unique flavor profile!
How Do You Achieve a Soft, Moist Cake?
The key to achieving a moist cake lies in the mixing and baking process. Here are a few tips:
- Be careful not to overmix the batter after adding flour. Just mix until well combined to keep your cake light.
- Use room-temperature ingredients, especially the butter and eggs. This helps create a smooth batter that incorporates air better.
- Check your cake a few minutes before the full baking time. Insert a toothpick; it should come out clean or with a few moist crumbs, not wet batter.
Following these tips will help ensure a beautiful, moist peach cake that everyone will enjoy!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced (or canned drained peaches)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- ⅓ cup milk
- 3 to 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 40 to 45 minutes to bake. After baking, you’ll need to allow an additional 10-15 minutes for cooling before frosting. Total time is around 1 hour to 1 hour and 15 minutes, not including cooling time after frosting.
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and flouring it, or you can line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3 to 4 minutes. You’ll know it’s ready when it’s pale and airy!
4. Add Eggs and Vanilla
Add the eggs one at a time, ensuring to beat well after each addition. Stir in the vanilla extract once both eggs are incorporated.
5. Combine Wet and Dry Ingredients
Now, alternately add the flour mixture and the sour cream to the butter and egg mixture. Start and end with the flour mixture, mixing only until combined. Be careful not to overmix—it’s okay if a few small lumps remain!
6. Fold in Peaches
Gently fold the diced peaches into the batter using a spatula, making sure they are evenly distributed without breaking them up too much.
7. Bake the Cake
Pour the peach batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
8. Make the Brown Sugar Frosting
While the cake is baking, you can make the frosting. In a saucepan over medium heat, melt the butter. Then stir in the brown sugar and milk, continuously stirring until the sugar dissolves and the mixture comes to a gentle boil. Allow it to boil for about 2 minutes, then remove it from the heat.
9. Cool Frosting Slightly and Add Powdered Sugar
Let the brown sugar mixture cool slightly for about 5 minutes. Stir in the vanilla extract and gradually add the sifted powdered sugar. Mix until you achieve a smooth, spreadable consistency.
10. Frost the Cake
Once the cake has cooled in the pan for 10-15 minutes, gently remove it from the pan. Spread the brown sugar frosting evenly over the top of the warm cake, allowing it to melt slightly for a luscious finish. As the cake cools, the frosting will set nicely.
11. Serve
After the frosting has set, cut the cake into squares and serve. Enjoy this moist peach cake topped with delicious brown sugar frosting—it’s perfect for any occasion!
FAQ About Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches in This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This prevents the cake from becoming too soggy.
How Should I Store Leftovers?
Store any leftover cake 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 let it come to room temperature before serving for the best flavor and texture!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the blend contains xanthan gum for better texture. The results should still be moist and delicious!
How Can I Adjust the Sweetness of the Frosting?
If you find the frosting too sweet for your taste, you can reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness. Remember, the brown sugar provides a rich flavor, so adjust gradually to find the perfect balance!
