This moist peach cake is a true treat, packed with sweet peach flavor and topped with a rich brown sugar frosting that melts in your mouth!
Making this cake is like a summer hug for your taste buds. It’s the perfect dessert for gatherings, and let’s be honest, who doesn’t love extra frosting? 😋
I love serving this cake with a scoop of vanilla ice cream. It’s a delightful combo that makes every bite feel like a special occasion. Give it a try—you won’t regret it!
Key Ingredients & Substitutions
Ripe Peaches: Fresh, ripe peaches are a must for this cake. Their natural sweetness brings a delightful flavor. If fresh peaches aren’t available, you can use canned peaches (drained) or even frozen ones, but make sure to thaw and drain them well to avoid excess moisture.
All-purpose Flour: This is the base of the cake. If you want to make it gluten-free, consider using a 1:1 gluten-free baking blend, which works well in cakes.
Sour Cream or Plain Yogurt: Both add moisture and a slight tanginess to the cake. If you don’t have either on hand, you can use buttermilk or even a non-dairy yogurt for a dairy-free option.
Unsalted Butter: Fresh, softened butter creates a tender crumb in the cake. If you’re in a pinch, you can substitute margarine, but the taste may vary.
Brown Sugar: This is key for the flavorful frosting. If you don’t have brown sugar, you can mix white sugar with a little molasses for a quick substitute.
How Do You Achieve Light and Moist Cake?
The secret to a light and moist peach cake lies in proper mixing and careful ingredient measurements. Here’s how to do it:
- When creaming your butter and sugar, aim for a light and fluffy texture by mixing for 3-5 minutes. This incorporates air, making the cake lighter.
- Mix wet and dry ingredients alternately. This helps keep the batter from becoming overworked, which can make the cake dense.
- Fold the peaches in gently. Use a spatula in a figure-eight motion to combine without overmixing.
- Don’t skip cooling the cakes completely in the pans. This step helps them retain moisture, so they don’t dry out.
By using these techniques, you’ll ensure your peach cake turns out light, moist, and packed with fresh flavor!
Moist Peach Cake With Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 to 3 ripe peaches (about 1 1/2 cups peeled and diced)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup whole milk
For the Brown Sugar Frosting:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1/4 cup whole milk or heavy cream
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious cake will take about 20 minutes for preparation and roughly 30 to 45 minutes of bake time, depending on whether you use round pans or a rectangular one. Don’t forget to let it cool for a bit before adding the frosting. Overall, plan for about 2 hours to make and enjoy your cake!
Step-by-Step Instructions:
1. Prepare the Peaches:
Start by peeling and dicing your ripe peaches. Once they’re all set, put them aside for later.
2. Preheat the Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). While it’s heating up, grease and flour two 9-inch round cake pans or one 9×13-inch pan to ensure your cake comes out easily.
3. Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
4. Cream Butter and Sugar:
In a large bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
5. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract. This will create a rich base for your cake.
6. Combine Wet and Dry Ingredients:
Now, it’s time to alternate adding the dry ingredients from earlier with the wet ingredients (sour cream and milk). Start and end with the dry ingredients, mixing just until everything is nicely combined.
7. Fold in Peaches:
Gently fold in your diced peaches into the batter. Be careful not to overmix—just enough so the peaches are evenly distributed.
8. Bake the Cake:
Pour the batter evenly into your prepared pans. Bake in the preheated oven for 30 to 35 minutes for round pans, or 40 to 45 minutes for a 9×13 pan. Use a toothpick to check doneness; it should come out clean when done.
9. Cool the Cake:
Once the cakes are baked, let them cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely.
10. Make the Brown Sugar Frosting:
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and bring to a gentle boil. Cook for about 2 minutes while stirring continuously. Then, remove the saucepan from heat.
11. Add Milk and Cool:
Stir in the milk or cream, and allow the mixture to cool down until it’s just lukewarm, which should take about 10 minutes.
12. Beat Frosting:
Pour the cooled mixture into a mixing bowl. Add the vanilla extract and a pinch of salt, then gradually blend in the sifted powdered sugar until your frosting is smooth and at your desired thickness.
13. Frost the Cake:
Once the cake is completely cooled, spread the frosting generously over each layer if using two layers, and then cover the top and sides of the cake. It’s all about how much frosting you enjoy!
14. Serve and Enjoy:
Slice up your moist peach cake with a smile and share with friends and family. Enjoy every delightful bite of this fruity treat with the glorious brown sugar frosting!
Enjoy your moist, fruity treat with the luscious brown sugar frosting!
FAQ about Moist Peach Cake With Brown Sugar Frosting
Can I Use Other Fruits Instead of Peaches?
Absolutely! This recipe can be adapted to use other fruits like plums, nectarines, or berries. Just make sure to adjust the amount based on the fruit’s sweetness and juiciness.
How to Store Leftovers?
Leftover cake can be stored in an airtight container in the fridge for up to 4 days. Make sure to wrap individual slices in plastic wrap if you prefer to keep them fresher for longer.
Can I Make the Frosting Ahead of Time?
Yes, you can prepare the brown sugar frosting a day in advance. Just store it in the refrigerator. Before using, let it sit at room temperature for a bit to soften, and give it a quick mix to restore its smooth texture.
Is There a Dairy-Free Option for the Cake?
Definitely! You can substitute the butter with a vegan butter alternative and use non-dairy yogurt or a nut milk in place of sour cream. The cake will still be delicious and moist!
