This moist peach cake is a treat, bursting with juicy peach flavor! Topped with sweet brown sugar frosting, it’s the perfect balance of fruity and sugary goodness.
Baking this cake fills my kitchen with a warm, sweet smell that I just love. Plus, sharing it with friends always brings smiles and happy faces—how can you resist? 🍑
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches make this cake special. If they’re out of season, you can use canned peaches (in juice, not syrup) or frozen peaches. Just make sure to thaw and drain them well before adding to the batter.
Sour Cream or Greek Yogurt: I prefer sour cream for its creaminess, but Greek yogurt works great too! It will add a slight tang, which is nice. For a dairy-free option, try using almond or coconut yogurt.
All-Purpose Flour: You can substitute with whole wheat flour for a nuttier flavor, but the texture may be denser. Gluten-free all-purpose flour works too; just ensure it has a binding agent.
Brown Sugar: Light brown sugar brings a sweet flavor. You could use dark brown sugar for a more intense molasses taste, or even coconut sugar for a healthier twist, though it will change the color and taste a bit.
What’s the Best Way to Incorporate the Peaches into the Cake?
When adding the peaches, it’s important to fold them gently into the batter. This keeps the peach pieces intact, ensuring you have delightful bites of fruit in every slice!
- After mixing your wet and dry ingredients, add the diced peaches in a bowl.
- Using a spatula, carefully fold the peaches into the batter. Go slowly so you don’t break up the fruit!
- Ensure an even distribution, but don’t overmix to keep the batter fluffy and light.
Enjoying a slice of this moist cake is like having a little bit of summer on your plate, with those beautiful chunks of peach shining through!
Moist Peach Cake with Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 cups all-purpose flour
- 1 1/2 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 Greek yogurt
- 1/2 cup milk
- 2 cups peeled and diced fresh peaches (about 2 large peaches)
For the Sweet Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful cake will take about 20 minutes to prepare and 35-40 minutes to bake, plus an additional 15-20 minutes to cool before frosting. In total, you’re looking at around 1 hour to 1 hour and 15 minutes from start to finish before you enjoy a slice of this sweet peach goodness!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×13 inch baking dish or simply spray it with non-stick cooking spray, making sure it’s well coated for easy cake removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well blended. Setting this aside will help ensure everything mixes evenly later on.
3. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This will usually take about 3-5 minutes, and it’s crucial for creating a soft cake.
4. Incorporate the Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition to make sure they’re fully incorporated. Don’t forget to mix in the vanilla extract at this stage for that lovely flavor!
5. Combine Wet and Dry Ingredients:
Now, it’s time to mix in your dry ingredients with the wet ones! Alternately add the flour mixture to the batter with the milk and sour cream, starting and ending with the flour. Mix just until everything is combined—overmixing can make your cake tough, and we want it moist!
6. Fold in the Peaches:
Gently fold in the diced peaches using a spatula. Make sure they’re evenly distributed throughout the batter to get that delicious fruit flavor in every bite.
7. Bake the Cake:
Pour your peach cake batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Trust me; you’re going to love the smell coming from the oven!
8. Make the Brown Sugar Frosting:
While the cake is baking, get started on your frosting! In a medium saucepan over medium heat, melt the butter. Then, add in the brown sugar and milk, stirring constantly. Bring it to a gentle boil and let it boil for about 1-2 minutes until smooth and bubbly.
9. Whisk in the Powdered Sugar:
Remove the saucepan from the heat, and add the powdered sugar, vanilla extract, and a pinch of salt. Whisk until it’s smooth and creamy; if it’s too thick for your liking, add a splash more milk until you reach your desired frosting consistency.
10. Cool and Frost the Cake:
Once the cake has baked for 35-40 minutes, remove it from the oven and let it cool for about 15-20 minutes in the pan. After it has cooled slightly, spread the warm brown sugar frosting evenly over the top.
11. Final Cooling:
Allow the cake to cool completely so that the frosting sets nicely before slicing into it. This step is the hardest part—waiting to taste your delicious creation!
There you have it—a moist peach cake topped with sweet brown sugar frosting. Slice it up, serve it to friends and family, and enjoy every delicious bite of summer sweetness!
FAQ for Moist Peach Cake with Sweet Brown Sugar Frosting
Can I Use Canned or Frozen Peaches Instead of Fresh?
Yes, you can! If using canned peaches, make sure they are packed in juice, not syrup, and drain them well before adding. For frozen peaches, thaw them and pat dry to remove excess moisture. This helps keep the cake from becoming soggy.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week. Just make sure to let it come back to room temperature before serving for the best texture!
Can I Freeze the Cake?
Absolutely! You can freeze the un-frosted cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight, then frost it just before serving.
What Can I Use as a Substitute for Sour Cream?
If you don’t have sour cream, Greek yogurt works as a great alternative with a similar tanginess and moisture. You can also use buttermilk or a dairy-free yogurt for a different twist!
