This moist peach cake is a joyful treat, packed with sweet peach pieces and topped with a rich brown sugar frosting. Perfect for any gathering or just because!
Peach and frosting in one bite? Yes, please! I could eat this cake for breakfast and call it a fruit serving. Who’s with me? 🍑
What I love most is how easy it is to whip up. Just bake, frost, and enjoy. It’s a delightful way to make any day feel special without much fuss!
Key Ingredients & Substitutions
Peaches: Fresh peaches add a juicy sweetness to this cake, but if they’re out of season, use canned peaches. Just be sure to drain them well to avoid excess moisture!
Sour Cream or Greek Yogurt: Both add moisture and richness. If you’re looking for a lighter option, you can use plain yogurt or even buttermilk as a substitute.
Brown Sugar: I love using light or dark brown sugar for its caramel flavor in frosting. You can swap it with white sugar in a pinch, but it will miss that deep taste.
Ground Cinnamon: This spice enhances the peach flavor. If you’re not a fan, you can skip it or try using nutmeg instead for a different twist!
How Do I Ensure My Peach Cake Turns Out Moist?
The key to a moist cake lies in the mixing and baking. Here’s how to keep it juicy:
- Don’t overmix the batter after adding the flour. Mix until just combined to avoid a dense texture.
- Fold in the peaches gently; they can add moisture and flavor without making the batter too heavy.
- Keep an eye on baking time. Ovens vary, so check your cake a bit early. A toothpick should come out clean, but moist crumbs are okay!
Cooling the cake completely before frosting is critical to prevent the frosting from melting away. Enjoy every slice of this delicious cake!
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 cups fresh peaches, peeled and diced (can substitute with canned peaches, drained)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- 2 tbsp milk or cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious peach cake requires about 20 minutes of prep time and around 40-50 minutes of baking time. After baking, allow it to cool completely, and then take about 15 minutes to whip up the brown sugar frosting. So, you’re looking at roughly 1 hour and 15 minutes from start to finish before you can indulge in your sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your oven will be ready to go when it’s time to bake the cake. Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans to prevent the cake from sticking later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step helps aerate the flour and mix the leavening agents evenly. Set this bowl aside for now!
3. Cream Butter and Sugar:
Next, in a large mixing bowl, beat the softened butter and granulated sugar together. Use an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes. This is where you’re adding great flavor and texture to the batter!
4. Add the Eggs:
Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition. This ensures your batter stays smooth. Then, mix in the vanilla extract, which will add a wonderful aroma!
5. Combine Wet and Dry Ingredients:
Now, it’s time to alternate adding the dry ingredients and the sour cream (or Greek yogurt) to the wet mixture. Start with about a third of the dry ingredients, followed by half of the sour cream, and continue alternating until everything is just combined. Try not to overmix; a few lumps are just fine!
6. Fold in the Peaches:
Gently fold in the diced peaches into the batter. This is where all the juicy goodness will come from. Be careful not to overmix; just fold until they are evenly distributed.
7. Bake the Cake:
Pour the batter into your prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 40-50 minutes. You can use a toothpick; it should come out clean when inserted into the center of the cake.
8. Cool the Cake:
Once the cake is done, remove it from the oven and let it cool completely in the pan on a wire rack. This ensures it won’t break apart when you try to frost it.
9. Make the Brown Sugar Frosting:
While the cake is cooling, you can prepare the frosting! In a small saucepan, melt the butter over medium heat. Then, stir in the brown sugar and milk. Bring this mixture to a gentle boil and let it simmer for 2 minutes, stirring constantly.
10. Cool and Beat the Frosting:
Remove the saucepan from heat and let the mixture cool down to room temperature (it will thicken slightly). Once cool, transfer to a mixing bowl and add the powdered sugar and vanilla extract. Beat until smooth and fluffy. If it’s too thick, add a splash more milk.
11. Frost the Cake:
After your cake is completely cooled, spread the brown sugar frosting evenly over the top (and sides if you used round pans). This adds a rich, sweet touch to every slice!
12. Slice and Serve:
Once frosted, slice the cake into generous pieces and serve to your friends and family. Enjoy the delightful flavors of peach and brown sugar together. Leftovers? Store them in the fridge, covered, to maintain freshness.
Enjoy your delightful, moist peach cake topped with rich, caramel notes of brown sugar frosting!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before adding them to the batter. Pat them dry with paper towels to avoid making the cake too wet.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake and store it un-frosted in an airtight container at room temperature for up to 2 days. You can also freeze the un-frosted cake for up to 3 months. Just be sure to wrap it well in plastic wrap!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the cake moist, you can cover it with plastic wrap or foil. Just allow it to come to room temperature before serving.
Can I Substitute the Brown Sugar in the Frosting?
While using brown sugar adds a rich flavor, you can substitute it with granulated sugar if needed. Just keep in mind, the flavor will be less caramel-like. You may want to add a little extra vanilla to complement the taste!
