This moist peach cake is a sweet delight, full of juicy peach chunks and topped with a rich brown sugar frosting. It’s perfect for any occasion!
Making this cake is super simple and guaranteed to impress. I love serving it warm with a scoop of ice cream—it’s like summer on a plate! 🍑🍰
Key Ingredients & Substitutions
Peaches: Fresh peaches are key for that juicy flavor. If they’re out of season, use canned peaches (drained) or even another fruit like diced apples or pears.
Butter: Unsalted butter gives you control over the saltiness. If you’re dairy-free, coconut oil or a plant-based butter can work nicely!
Sour Cream: This adds moisture and richness. Greek yogurt is a great substitute, or try buttermilk for a tangy twist.
Brown Sugar: Use light or dark brown sugar for the frosting. If you need a substitute, use granulated sugar and add a little molasses to mimic that rich flavor.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar well is essential for a light and fluffy cake. Here’s how to do it:
- Start with softened butter—leave it at room temperature for about an hour.
- Place it in a bowl with granulated sugar. Use an electric mixer on medium speed.
- Mix for about 3-4 minutes until the mixture is light in color and fluffy. This adds air, giving your cake that perfect texture!
Don’t rush this step; it really helps the cake rise beautifully! Remember to scrape the sides of the bowl occasionally to ensure even mixing.
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) sour cream or plain yogurt
- 1 cup fresh peaches, peeled and diced (about 2 medium peaches)
For the Brown Sugar Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (220g) packed brown sugar (light or dark)
- 1/4 cup (60ml) milk
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious peach cake will take you about 15-20 minutes to prepare and then 40-45 minutes to bake. Make sure to let it cool completely before frosting, which takes another 5-10 minutes. Overall, you’ll have a scrumptious treat ready in about an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) square or round cake pan to ensure the cake doesn’t stick.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes—don’t rush, as this step is key for a nice rise!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then stir in the pure vanilla extract for that lovely flavor.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to combine everything evenly, so your cake bakes just right!
5. Combine Mixtures:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing just until everything is combined—don’t overwork it!
6. Add the Peaches:
Gently fold in the diced peaches with a spatula. This way, you keep the fruit intact and add lovely chunks throughout the cake.
7. Bake the Cake:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into 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 unsalted butter. Add the packed brown sugar and milk, stirring constantly until the sugar dissolves and the mixture becomes smooth and just starts to boil.
9. Cool and Whisk:
Remove from heat and let it cool slightly for about 5 minutes. Then, transfer the mixture to a bowl and whisk in the sifted powdered sugar and vanilla extract until you have a smooth, spreadable frosting.
10. Cool and Frost:
Once the cake is baked, allow it to cool completely in the pan on a wire rack. After it has cooled, spread the brown sugar frosting evenly over the top of the cake.
11. Serve and Enjoy:
Slice the cake and serve. Enjoy each bite of this moist peach cake with its luscious brown sugar frosting. It’s simply delightful!
This cake is best served fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Happy baking!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches in This Recipe?
Yes, you can definitely use frozen peaches! Just make sure to thaw and drain them well before adding them to the cake batter to prevent excess moisture from impacting the cake texture.
How Long Can I Store Leftover Cake?
Leftover peach cake can be stored in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate it for up to 5 days. Reheat individual slices in the microwave for a few seconds for that fresh-baked taste!
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day ahead. Just cool it completely, wrap it well in plastic wrap, and store it in the fridge. Frost it just before serving to keep the frosting nice and fresh.
What Type of Flour Should I Use?
All-purpose flour is recommended for this recipe as it provides the right texture. If you’re looking for a gluten-free alternative, a 1:1 gluten-free baking flour blend should work well too!
