This moist peach cake is a sweet delight, made with juicy peaches and topped with a rich brown sugar frosting. Each bite is filled with fruity goodness!
I love making this cake when peaches are in season—it fills the kitchen with a yummy smell! It’s perfect for sharing, but I’ll admit, I sometimes keep it all to myself. 😄
Key Ingredients & Substitutions
Peaches: Fresh peaches are best for this cake, as they add wonderful flavor and moisture. If they are out of season, you can use canned peaches, just make sure to drain them well. In a pinch, try substituting with nectarines for a slightly different taste.
Sour Cream or Greek Yogurt: Both add moisture and a lovely tang. If you’re looking for a lighter option, use plain yogurt. You could also use applesauce or a non-dairy yogurt for a vegan alternative.
Butter: Use unsalted butter for accuracy in flavor. If you need a dairy-free option, coconut oil or a vegan butter can be great substitutes. Just remember that coconut oil will add a slight coconut flavor.
Brown Sugar: Light or dark brown sugar works here, depending on how rich you want your frosting to be. You can also substitute with coconut sugar for a different flavor and a slightly healthier twist.
How Do I Ensure My Cake Turns Out Moist?
To achieve a wonderfully moist cake, follow these tips closely:
- Make sure your butter is at room temperature before mixing; this creates a better texture.
- Don’t overmix the batter. Mix until just combined to avoid a dense cake.
- The addition of sour cream or yogurt is essential for moisture. It keeps your cake soft and tender.
- Don’t skip the cooling stage! Let the cake cool properly before adding frosting to prevent it from melting.
With these simple tips, you’ll have a peach cake that everyone loves! Enjoy your baking! 🍑
Moist Peach Cake with Brown Sugar Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Brown Sugar Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- ¼ cup milk (whole or 2%)
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and approximately 40-45 minutes to bake. After that, allow cooling time of about 30 minutes before frosting. In total, you’re looking at around 1 hour and 30 minutes to enjoy this delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9-inch round cake pan or a 9×9-inch square baking pan to prevent sticking. Set it aside while you mix up the batter.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set this mixture aside while you work on the wet ingredients.
3. Cream Butter and Sugar:
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This step is important for the texture of your cake.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract for a lovely flavor.
5. Combine Ingredients:
Alternately add the flour mixture and the sour cream to the butter mixture, starting and ending with the flour mixture. Stir until just combined—don’t overmix to keep your cake nice and tender.
6. Fold in Peaches:
Gently fold the diced peaches into the batter, ensuring they’re evenly distributed. This will add lovely bits of fruit throughout your cake.
7. Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Pop it into the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Once baked, remove the cake from the oven. Allow it to cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
9. Make the Brown Sugar Frosting:
While the cake cools, make your frosting. In a small saucepan over medium heat, melt the butter and add the brown sugar. Stir until bubbly and slightly thickened, which should take about 2 minutes. Be careful not to burn it!
10. Add Milk and Cool:
Slowly add the milk, stirring constantly. Bring the mixture to a gentle boil and cook for 1 minute. Remove from heat and allow to cool slightly.
11. Beat in the Sugar:
Transfer the brown sugar mixture to a bowl. Gradually beat in the sifted powdered sugar and vanilla extract until smooth and spreadable. If the frosting is too thick, add a little more milk.
12. Frost the Cake:
Once the cake is completely cooled, spread the frosting evenly over the top with a spatula.
13. Serve and Enjoy:
Slice your delicious peach cake and serve! Any leftovers can be covered and stored at room temperature for up to 2 days or refrigerated for up to 4 days.
And there you have it—a moist peach cake topped with a delicious brown sugar frosting. Enjoy every bite!
FAQ for Moist Peach Cake with Brown Sugar Frosting
Can I Use Frozen Peaches in This Recipe?
Yes! Frozen peaches can be used, but make sure to thaw them completely and drain any excess liquid before adding them to the batter. This will help maintain the moisture level of the cake.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it tightly wrapped at room temperature. Just frost it right before serving to keep the frosting fresh and prevent it from melting.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 4 days. Just remember to bring it back to room temperature before serving for the best flavor!
Can I Substitute the Brown Sugar with White Sugar for the Frosting?
While you can use white sugar, the flavor and texture will be different. Brown sugar gives a rich, caramel-like flavor that complements the peaches well. If you must substitute, consider adding a bit of molasses for a richer taste!
