This moist peach cake is a real treat! It’s packed with juicy peaches and topped with a sweet brown sugar frosting that makes every bite heavenly. Perfect for any occasion!
When I make this cake, my kitchen smells amazing and everyone can’t wait for a slice. Plus, it’s a great way to enjoy summer peaches, even when they’re out of season!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this cake, giving it a nice texture. If you’re gluten-free, you can use a 1:1 gluten-free flour blend, but be mindful that some may yield a slightly different crumb.
Peaches: Fresh peaches make this cake delightful! You can substitute with canned peaches if fresh ones aren’t available. Just ensure to drain them well to avoid extra moisture, which can make the cake soggy.
Sour Cream/Yogurt: I use sour cream to keep the cake moist but plain yogurt works beautifully as a substitute. For a dairy-free option, try almond or coconut yogurt.
Brown Sugar: Light brown sugar is best for the frosting, but dark brown sugar will give a richer flavor. If needed, you can substitute brown sugar with coconut sugar for a healthier twist.
How Do I Get My Cake to Rise Perfectly?
To achieve a perfect rise, it’s important to cream the butter and sugar well. This incorporates air into the batter, making the cake fluffy. Here are steps to ensure success:
- Make sure your butter is softened to room temperature; it blends better.
- Cream together the butter and sugar on medium speed for about 3-4 minutes. This is when the cake gets its lift!
- Don’t skip the baking powder and baking soda—they help the cake rise as it bakes.
- Be careful not to overmix once you add the flour; mix just until there are no dry streaks.
Moist Peach Cake With Sweet Brown Sugar Frosting
Ingredients You’ll Need:
For the Peach Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Sweet Brown Sugar Frosting:
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- 3 tablespoons milk or heavy cream
- 2 cups powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
How Much Time Will You Need?
This delightful peach cake takes about 20 minutes to prepare and around 45-55 minutes to bake. After baking, it cools for about 1 hour. So, in total, you’re looking at about 2 hours from start to finish, including the frosting time. Perfect for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking pan and grease it well with butter or non-stick spray, then sprinkle a bit of flour to prevent sticking. This will keep your cake from making a mess when you’re ready to serve!
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the flour.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until it’s light and fluffy—this should take about 3-4 minutes. It’s the air whipped into the butter that will help your cake rise!
4. Add the Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla extract until well combined.
5. Mix in the Sour Cream:
Now it’s time to alternate adding your dry ingredients and the sour cream. Start by adding a third of the dry mix, then half of the sour cream, and so on until everything is combined. Remember to mix gently and stop as soon as there are no dry bits!
6. Fold in the Peaches:
With a spatula, gently fold in the diced peaches. This step is key to keeping the peaches intact and evenly distributed in the batter!
7. Pour and Bake:
Pour the batter into your prepared baking pan. Use a spatula to smooth the top. Bake in the preheated oven for 45-55 minutes, or until a toothpick stuck in the center comes out clean. Check on it after 45 minutes to prevent overbaking.
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This takes about an hour, and it’s important! The longer you wait, the easier it will be to frost.
9. Make the Brown Sugar Frosting:
While the cake cools, you can prepare the frosting. In a saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar and milk, bringing it to a boil while stirring constantly. Let it boil for one minute, then remove it from the heat and let it cool down to room temperature.
10. Frost the Cake:
After the brown sugar mixture is cool, transfer it to a mixing bowl. Beat in the powdered sugar and vanilla extract until you get a smooth and spreadable consistency. If it’s too thick, add milk a teaspoon at a time until it’s just right.
11. Serve and Enjoy:
Spread the frosting evenly over the cooled cake. Now it’s time for the best part—slice the cake and enjoy the lovely moist peach and sweet brown sugar flavors! Perfect to share with family and friends, or to enjoy all to yourself!
FAQ for Moist Peach Cake With Sweet Brown Sugar Frosting
Can I Use Canned Peaches Instead of Fresh?
Absolutely! If you can’t find fresh peaches, canned peaches work just fine. Be sure to drain them well before adding to the batter to ensure your cake doesn’t become too moist.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best flavor!
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance and store it tightly wrapped at room temperature. Frost it on the day you plan to serve it for the best texture and flavor.
What If My Frosting Is Too Thick?
If your brown sugar frosting is too thick to spread, simply add more milk, one teaspoon at a time, until you reach the desired consistency. Just be careful not to add too much at once!
