This moist peach cake is a sweet treat that combines soft, juicy peaches with a rich brown sugar frosting. It’s a comforting dessert that’s perfect for family gatherings or time with friends.
I love how the peaches make this cake so flavorful and tender! Plus, that brown sugar frosting adds a special touch. You won’t be able to resist sneaking an extra slice. 🍑
Key Ingredients & Substitutions
Peaches: Fresh peaches give this cake wonderful flavor and moisture. You can substitute them with canned peaches, just drain and pat them dry. Frozen peaches work too, but thaw them first!
Sour Cream: This adds richness to the cake. If you don’t have sour cream, use plain yogurt or buttermilk instead. Both work well and keep the cake moist!
Brown Sugar: For the frosting, I love using dark brown sugar for a deeper caramel flavor. If you only have light brown sugar, that’s perfectly fine, just won’t be as rich in taste.
Powdered Sugar: Don’t skip the sifting! It helps prevent lumps in the frosting. If you don’t have any, you can blend granulated sugar in a blender until it’s fine—just a little DIY powdered sugar!
How Do I Ensure My Cake Doesn’t Stick to the Pan?
One common struggle is removing the cake from the pan without it falling apart. Here’s how to prevent sticking:
- Grease the pan with butter or cooking spray thoroughly.
- Dust the greased pan lightly with flour to create a non-stick layer.
- Use parchment paper for extra protection—cut it to fit the bottom of the pan.
- Let the cake cool in the pan for about 10 minutes, then carefully use a knife to loosen the edges before turning it out onto a wire rack.
With these steps, your cake should slide out easily, leaving you with a beautiful layer to frost!
Moist Peach Cake With 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
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain yogurt)
- 1 1/2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For The Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup milk (whole milk preferred)
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This yummy cake takes about 20 minutes to prepare, plus another 40-45 minutes baking time. After that, you’ll spend about 10 minutes cooling the cake and another 10 minutes whipping up the frosting. So, in total, you’ll need around 1 hour and 20 minutes, but the delicious result is well worth the effort!
Step-by-Step Instructions:
1. Preparing the Oven and Cake Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or use parchment paper to line the bottom. This will help the cake come out easily when it’s done baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that your cake will rise perfectly! Set this bowl aside for now.
3. Creaming the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until it’s light and fluffy, which should take about 3-4 minutes. This step adds air into your cake batter.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each one is fully mixed in before adding the next. Then, stir in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients:
Now it’s time to mix the dry ingredients with the wet mixture. Add the dry ingredients in three parts, alternating with the sour cream. Start and end with the dry mixture, mixing just until combined after each addition.
6. Fold in the Peaches:
Gently fold in the diced peaches with a spatula. Careful not to overmix! You want the peaches to be evenly distributed without getting squished.
7. Pour Batter into Pan:
Pour the batter into the prepared cake pan and spread it evenly so that it bakes properly. You’re almost there!
8. Baking the Cake:
Place the pan in the oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Set a timer—it’s hard to resist the sweet aroma!
9. Cooling Time:
Once baked, let the cake cool in the pan for about 10 minutes. After that, turn the cake out onto a wire rack to cool completely.
10. Making the Brown Sugar Frosting:
While the cake is cooling, prepare the frosting. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, whisking until the mixture gently boils. Keep stirring constantly and let it boil for 1-2 minutes.
11. Cool and Whisk:
Remove the saucepan from heat and allow it to cool for about 10 minutes. In another bowl, whisk together the sifted powdered sugar, vanilla extract, and a pinch of salt. Gradually mix in the cooled brown sugar mixture until it’s smooth and spreadable. Adjust the thickness with more milk or powdered sugar if needed.
12. Frost and Serve:
Once the cake is completely cool, generously spread the brown sugar frosting over the top. Slice it up and serve! Enjoy every bite of your moist peach cake with rich brown sugar frosting!
FAQ for Moist Peach Cake With Brown Sugar Frosting
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain any excess moisture before folding them into the batter. This helps maintain the cake’s texture.
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day ahead. Just cool it completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it the day you plan to serve for the best texture!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, but allow the cake to come to room temperature before serving for the best flavor.
What If My Brown Sugar Frosting Is Too Thick?
If you find your frosting too thick, simply whisk in a teaspoon of milk at a time until you reach your desired consistency. If it’s too thin, add a bit more sifted powdered sugar until it thickens up!
