This moist peach cake is a treat you’ll love! It’s made with fresh peaches and topped with a rich brown sugar frosting that adds a sweet sparkle to every bite.
I can’t resist a slice of this deliciousness with my morning coffee. The combination of juicy peaches and sweet frosting makes it feel like a hug in cake form! 😋
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches bring the best flavor. If they’re out of season, canned peaches work well too. Just be sure to drain them well to avoid extra liquid.
Flour: All-purpose flour is standard, but you can substitute with whole wheat flour for a healthier option. Just keep in mind it may change the texture a bit.
Sour Cream or Yogurt: These add moisture to the cake. Greek yogurt can be a great substitute here if you want a little less fat but still want creamy texture.
Brown Sugar: Light brown sugar is perfect for the frosting, but dark brown sugar can also be used for a deeper flavor. Just remember that dark brown sugar has more molasses, which adds moisture and richness.
What’s the Best Way to Beat Butter and Sugar Together?
When making the cake, properly beating the butter and sugar is key for a light texture. Here’s how to do it right:
- Start with softened butter; it should be at room temperature.
- Use an electric mixer on medium speed for about 3-4 minutes, until the mixture is light and fluffy.
- Scrape down the sides of the bowl to make sure everything is mixed nicely.
This aerating step is vital as it incorporates air into the mixture and contributes to the cake’s moistness. Don’t rush this step!
Moist Peach Cake With Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups peeled, diced fresh peaches (or canned, drained)
For the Sweet Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup milk (whole or 2%)
- 3 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful moist peach cake takes about 15 minutes for prep and 40-45 minutes to bake, followed by a little time to cool. After that, you’ll spend around 10 minutes making the sweet brown sugar frosting. So overall, set aside about 1 hour and 15 minutes, plus time for cooling!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour an 8-inch round cake pan to keep the cake from sticking. This will help it come out perfectly!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that everything is evenly mixed and helps the cake rise well. Set this bowl aside for later!
3. Creaming the Butter and Sugar:
In a large mixing bowl, use a mixer to beat the softened butter and granulated sugar together. You want to do this for about 3-4 minutes until it’s light and fluffy. This step is important for a nice texture. Don’t rush it!
4. Adding Eggs and Flavor:
Now it’s time to add in the eggs, one at a time. Be sure to beat well after each addition! Once the eggs are in, stir in that delicious vanilla extract until it all comes together nicely.
5. Combining Wet and Dry Ingredients:
Now, we’ll switch gears. Gradually add the flour mixture and sour cream to the butter mixture. Start and end with the flour mixture and mix just until combined. You don’t want to overmix—this keeps the cake soft!
6. Folding in the Peaches:
Gently fold in the diced peaches with a rubber spatula. It’s okay to leave a few lumps; they’ll bake up beautifully!
7. Baking the Cake:
Pour the batter into your prepared pan and smooth out the top with a spatula. Pop it into your preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start smelling wonderful!
8. Cooling the Cake:
Once the cake is done, remove it from the oven and let it cool in the pan for about 15 minutes. After that, turn it out onto a wire rack to cool completely.
9. Making the Frosting:
While the cake cools, let’s whip up the frosting! In a small saucepan over medium heat, melt the butter together with the brown sugar, stirring constantly until it dissolves and just starts to bubble. Take it off the heat once that happens.
10. Mixing the Frosting:
Stir in the milk, and let that mixture cool down to room temperature. Once it’s cooled, transfer to a mixing bowl and beat in the sifted powdered sugar, vanilla extract, and a pinch of salt. If it’s too thick, feel free to add a splash of milk; if it’s too thin, just add a bit more powdered sugar.
11. Frosting the Cake:
Now that the cake is completely cool, spread the brown sugar frosting evenly over the top of the cake. Make it look pretty—this cake deserves it!
12. Slice and Enjoy:
Finally, slice your gorgeous peach cake, serve it up, and enjoy every moist, fruity bite with the sweet frosting! Perfect with coffee or as a delightful dessert. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely, drain any excess liquid, and pat them dry with paper towels before folding them into the batter. This will help keep your cake from becoming soggy.
How Can I Store Leftover Cake?
Leftover peach cake can be stored in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. Just let it come back to room temperature before serving for the best flavor and texture!
Can I Make This Cake Gluten-Free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure the blend contains xanthan gum or another binder for best results.
What Other Toppings Can I Use Instead of Brown Sugar Frosting?
If you’re looking for a different frosting, cream cheese frosting or whipped cream would be delicious alternatives! You could also serve the cake with a scoop of vanilla ice cream for a delightful treat.
